On our third day of baking the cake, It was time for assembly and frosting.
We poured the raspberry puree into the buttercream and combined them.
Here's our assembly:
So it's not a real professional job or anything, but we were very proud of our hard work.
So our white velvet butter cake with a raspberry puree buttercream was a huge success!! It was incredible tasting. It had a light fresh taste and was very moist and dense. The raspberry went so so so well with the white cake. It tasted best at room temperature or slightly chilled.
It was a lot of hard work, and pretty time consuming. So, unless someone asked me to make the a gourmet cake and I was possibly getting paid for it, I don't know if I'd be able to justify all the work. Wow, that sounds pretty lazy of me. But, I don't know, we'll see if I try another. I'd like to make her simple pound cake though, that wouldn't be too bad.
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