My friend Karyn is getting married next summer, and in addition to being a bridesmaid, I also jumped at the opportunity to supply the cake.
On a recent trip down to visit her, we took our first stab at trying to figure out what she wants. We made Ina Garten's chocolate cake, chocolate butter cream and a peanut butter mousse to fill it.
Today I put together my second attempt for a colleague's birthday in the office. I tried a simple raspberry creme for the filling and a fudgy frosting I found at Serious Eats.
The filling is so simple: make a raspberry puree, and fold it gently into some whipped cream, then chill.
The icing, I definitely won't be using again. It was so sticky and thick and hard to spread on the cake. It was especially a challenge with the raspberry filling.
I love the raspberry creme as a filling. And I think it will be awesome to go as a cupcake filler too!