The Baking Owl

a blog written by an aspiring 17 year old baker.


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Tomboy Chocolate Raspberry Cake

Hi everyone! Last weekend I made a cake that’s from a charming little cookbook called Miette and on the cover of the cookbook, is a very pretty cake called a Tomboy cake.

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The cake recipe they used was a double chocolate cake that was very delicious along with a simple but yummy raspberry buttercream.

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The cake itself was a bit more complicated than a cake I normally bake but it was still quite doable. I also didn’t have to add any food coloring because the fresh raspberries (some from our backyard) made a beautiful pale pink colored frosting.

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Decorating this cake is quite simple since you don’t have to take time (or about 2 hours to be exact if you’re a perfectionist like me 😉 )to smooth frosting on the sides of the cake. I used a star decorating tip to frost in between the layers of cake and on top.

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For the frosting recipe please look below!

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Fresh Raspberry Frosting

Ingredients:

Vanilla buttercream

1 cup of fresh raspberries

1 tbs. Of Water

½ tbs. Of Granulated sugar

Directions:

1. In a pot over medium-low heat, cook raspberries, water, and sugar and stir gently until the berries are liquefied, about 10-15 minutes.

2. Remove from heat and strain the juice through a fine-mesh sieve. Let cool to room temperature.

3. For every cup of vanilla buttercream, mix in about 3 tablespoons of the raspberry juice until combined (more or less depending on your taste).