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.
The cake recipe they used was a double chocolate cake that was very delicious along with a simple but yummy raspberry buttercream.
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.
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.
For the frosting recipe please look below!
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Fresh Raspberry Frosting
1 cup of fresh raspberries
1 tbs. Of Water
½ tbs. Of Granulated sugar
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).