I have a birthday cake order for a raspberry keylime cake with buttercream icing.
She doesn't want a keylime cake with raspberry filling, or vice versa, but wants the cake flavor to be both. She says she had it at a wedding once.
I've tried out a few different recipes that I've tweaked but I just can't get the flavor right... Any ideas?
What about key lime cake with frozen whole raspberries studded throughout the batter or a puree of frozen raspberries swirled through the batter before baking??