White Chocolate Raspberry Wedding Cake Recipe

by Char
(Rosedale, Canada)

I was looking for your white chocolate raspberry wedding cake recipe......but I can't see to find it....is it just regular cake then a butter cream flavored with raspberries and ...the white chocolate is what? LOLOL I just want to do something other than my regular for my sisters wedding ...but something that will stay firm and last from 12pm/ 1ish till the reception at 630pm eeeeep!!...(warm weather) thank you soooo much for your help!!!!

Hi Char, The white chocolate raspberry supreme recipe is the orange butter recipe. Multiply it by 6 for 14 10 and 6 inch tiers.

Then fill it with white chocolate buttercream and fresh or individually frozen raspberries. You can also add a sprinkling of Triple Sec or an orange flavored liqueur over the layers before filling.

And if you want to find something on this site you can search it on the home page and on the side top column of all the recipe pages. Always feel free to ask if you can't find something. I will be happy to help.

Rasberry Kahlua cream filling for a french vanilla cake

by Tamyra
(Rochester, NY)

Please help! I am making my wedding cake (Aug. 13, 2011) I am making a chocolate layer cake with chocolate caramel ganache filling, carrot cake with cream cheese filling and a layer of french vanilla...I found a recipe for a raspberry Kahlua cream filling that I read goes well with french vanilla. However it is made with cool whip and I don't know if it will be firm enough for a wedding cake.Do you think if I dam it first with buttercream it will be okay or is cool whip not good idea? This is the top layer, the cake will be out overnight as it will be covered in fondant. Help ...

Hi Tamyra, If the cool whip filling is going to be used for the top tier only then it should be fine. I would use a dam of buttercream though to make it more secure. You should probably test the recipe out ahead and fill a small cake with it. It is never a good idea to test something new like this on the actual cake. Believe me I know from experience, a bad one...LOL

Good luck and please let us know how it goes.

Marble cake recipe dilemma

When I have a customer ask to me to make a marbled cake for them my cakes do not turn out so great. When I add the chocolate batter to the pan and then the vanilla(or white) batter and I mix it together to form a marbled look...it looks great. But when it comes out of the oven and I cut it to form it or frost it, the cake looks like the chocolate has dominated over the white.

When you are eating it later, it tastes great, but you can taste more the chocolate rather than both of them. I don't know how to fix this problem....please help...any suggestions.

Hi, Try using less of the chocolate cake batter and layering it first by putting a layer of white cake batter and then a layer of the chocolate batter etc until you have all the batter in the pan. Then very carefully pull a knife through it and swirl just a little bit.

When you bake the cake it will mix a little more on it's own.Hope that helps with your marble cake dilemma.

Here are links to my chocolate cake and my white butter cake recipes. These can be used to make your swirled confections and are really delicious with a chocolate mousse filling and the Italian meringue buttercream.

And a related post by another visitor.

Comments

May 02, 2012
Good Luck
by: Lorelie

Virginia,
I wish you the best of luck. Its going to be wonderful and delicious. :-)
Lorelie
May 02, 2012

thank you
by: virginia

thank you ...its what i have been looking for...i wasn't sure if the moose filling would hold the weight of the cake, I'm making my first four tired wedding cake this July and that is what they want over a waterfall..wish me luck..

Perfect filling for a fondant cake

by Iva
(Canada)

I am planning on making an orange chocolate chips cake for my daughter's birthday. I was a thinking about filling it up with your chocolate mousse filling recipe, coat it with buttercream and use fondant for the final decoration? Is it a good idea to use this filling? or is there any other one you can recommend to use it safely on a fondant cake?
Thanks,
Iva

Hi Iva, The perfect filling for a fondant cake is one that will not spoil easily. So I would opt for a buttercream. Can I suggest a white chocolate buttercream filling? It goes really well with orange cakes. Just melt some white chocolate and mix it into the buttercream for a quick, easy and very yummy filling.