Full recipe on PreppyKitchen
A raspberry vanilla cake filled with white chocolate buttercream and then covered in a creamy Italian buttercream. Did I mention the pink ombré and all of the delicate candy melt hearts??
In
a small saucepan over medium low heat combine raspberries, lemon juice,
lemon zest and sugar. Mash and heat for a minute. Bring to a simmer.
Simmer until reduced by half, or about three minutes. Strain and
transfer to a small bowl and chill.
In a stand mixer fitted with a paddle attachment, cream the butter.
Add confectioners sugar and salt. Beat until creamy.
Add in melted and cooled white chocolate. Mix until incorporated and smooth
White Chocolate Buttercream:
In a small saucepan over medium low heat combine raspberries, lemon juice, lemon zest and sugar. Mash and heat for a minute. Bring to a simmer. Simmer until reduced by half, or about three minutes. Strain and transfer to a small bowl and chill.
Add confectioners sugar and salt. Beat until creamy.