My mom’s favorite cake is almond cake, so for her birthday, I made a white almond cake (sometimes referred to as a white wedding cake) with a raspberry filling and sweet vanilla buttercream frosting. My favorite part about making this cake was learning how to do the basket-weaving frosting technique. I learned the basket-weaving technique from the Wilton’s site. They have some great techniques for decorating cakes from the beginner level to more advanced. Youtube also always has great tutorials if you’re someone that would like to see it in action.
When doing a fruit filling, like this raspberry filling, first pipe a thin circle around the edge of the first layer. Then fill that circle with the fruit filling. This will keep the filling from oozing out of the sides when you put the second layer on top. As you can see in the recipe card picture, I may have made my circle a little thick, the filling starts a little farther into the cake than I wanted.
For the white almond cake, I got this recipe from All Recipes. The recipe is as follows
The raspberry filling I got off of Food.com.
The vanilla frosting I used the same Sprinkles one on my other post, except remember to double this at least, maybe triple it if you are doing basket weaving design.
Oh yea, almost forgot. Get some sliced almonds. Put them in a pan on medium heat and let toast – watch carefully – and keep flipping the almonds until they are browned to your liking. I absolutely ate a couple handfuls before putting them as a trim on the cake. Point being, toast more than you’ll need for the cake.
By the way, don’t try to write the actual “Happy Birthday Mom” with the raspberry filling. First, the raspberry seeds kept getting stuck in the piping tip. Second, as you can see below, the letters looked like they bled like a fountain pen ink on paper.
Time to eat…nom nom nom nom nom…