White Almond Sour Cream Cake, Crusting Cream Cheese Icing, and Fillings!!!
Can anyone tell me if this cake is dense enough for stacking?
Also, the bride has asked for cream cheese icing, ("but not TOO cheesey" 
) any thoughts on how this will taste with the WASC Cake?
I'm thinking about mixing Buttercream Dream and Crusting Cream Cheese, will that work?
Also, I want to use a raspberry filling, but the stuff (I usually buy it 
) in the sleeve is really sweet. Can I doctor this so it won't be quite as sweet, or is there a good raspberry filling recipe? I haven't found one that sounds like it wouldn't cause a soggy cake 
TIA-as usual.
kathy
I think it will be dense enough for stacking.
Here is my recipe for raspberry (I didnt really care for the sleeve filling...I guess I am a cake snob!) I tweaked an emeril recipe and it turned out soooo good. Didnt soak into the cake either!
12 ounce frozen raspberries (not in syrup)
2/3 cup water
3/4 cup-1 cup sugar (or to taste, 1 cup pretty sweet)
1T fresh lemon juice
2-3T cornstarch dissolved in 1/4 cup water
In saucepan combine raspberries, 2/3 cup water and sugar. Bring to boil. Simmer for 15 minutes or until raspberries have broken down. Remove the mixture from the heat and strain in a fine mesh sieve. Return the strained mixture to the heat. Dissolve the cornstarch in water. Wisk the slurry into the raspberry mixture. Bring back to boil and simmerfor 5 more minutes. Remove from heat and let cool completely. This will take awhile for it to set up completely.
I used this with white cake...no soaking and very nice flavor.
Merissa!
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