Raspberry White Chocolate Layer Cake Recipe | Cupcake Jemma Channel

Would you choose Fruity or Chocolatey? We choose both with this Raspberry and White Chocolate layer cake. An 8 layer cake to be precise! Sally and Dane are back to show you the ins and outs of yet another Crumbs and Doilies classic cake. This moist yet fluffy Raspberry Ripple sponge is filled with alternating layers of White Chocolate Buttercream and home made Raspberry Goo (video link below!) and decorated with Meringue Kisses and Gold Leaf decorated White Chocolate balls.

It may look tricky but if you have all the right tools and equipment this cake is WAY more achievable than you may think. Head over to our website to pick up all the tools used in this video:
Cake Decorating Tools & Supplies

Don’t forget to send us your cake photos by tagging us on Instagram. We are constantly blown away by your incredible bakes so keep them coming! @cupcakejemma @sallydells @danepemberton and us the tag #cupcakejemma so we can share the love around!

See below for other helpful videos:
Meringue Kisses: https://youtu.be/EdF9qADp2ms
Fruit Goo: https://youtu.be/fNtc-NGOIDE
Tuesday Tips on how to do ALL the techniques: https://youtube.com/playlist?list=PLdMhfauwzukXzMeJyF3vBkHJ3uzllFPBM

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Raspberry Ripple Sponge (4 x 9″ tins)
Preheat Oven to 170C (fan assisted)

625g softened Unsalted Butter
625g Caster Sugar
10 Eggs
625g SR Flour
4 tbsp Whole Milk
Raspberry Goo (see above link)

White Chocolate Buttercream

500g softened Unsalted Butter
730g Icing Sugar
Whole Milk to loosen
320g White Chocolate

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