Im going to be making a birthday cake tomorrow and need some ideas for a fresh tasting summerish cake suitable for adults and kids. I have Betty crockers white cake mix and here's what Im thinking...
White cake with layers of raspberry jam with Swiss lemon buttercream frosting...Is it too tangy? I really want to use swiss buttercream frosting as I love the silky taste/texture but not sure about which flavors go well together?
AI think the flavors go really well together but you need to let the flavors come together so I hope the cake is not FOR tomorrow.
I love raspberry and lemon together! It will be delicious!
I am making one of those right now! Add lemon curd to SMBC for a wonderful lemon frosting. I like the Cake Boss raspberry filling, but Seedless jam would work well and is easier and faster. I usually make 4 layer cakes and alternate 2 layers of raspberry filling with one of lemon curd in the middle. (depending on how many layers you have) and frost with buttercream. If you want less tangy, alternate raspberry filling and lemon buttercream between the layers and frost with the buttercream. Pure lemon curd is tangy, but so good!
Thanks....I dont want to use buttercream as Its too sweet. Will it be ok with lemon swiss meringue buttercream? Also is there a wasc version for a pure white cake?
AI almost exclusively use Swiss meringue buttercream. I agree, american buttercream is eat too sweet. Add lemon curd to your completed Swiss meringue buttercream. it is wonderful. Add a little Limoncello and it is even better. I am a scratch baker and don't use the Wasc recipes.
There are several scratch WASC recipes. The above link has a long conversation about one in particular that people seem to like.
Lemon & raspberry are awesome together. The cake I am doing this weekend has that combination.