WESTCO EXTRA RICH WHITE CAKE MIX (#30420 1/50 LB)
WESTCO GOURMET RASPBERRY FILLING (#08273 1/38 LB)
WESTCO VANILLA BUTTERCREME ICING RTU (#30900 1/30 LB)
C’EST VIVANT PINK CHOCOLATE BLOSSOM CURLS (#74779 1/12 LB)
BAKESENSE WHITE CAKE CIRCLE 10” (#11628 1/100 CT)
Mix some Westco Extra Rich White Cake Mix following the directions provided on each bag for a small batch.
Deposit 15 oz. of batter into greased 8" round pans.
Bake the cakes at 325-360°F for 25-30 minutes. Invert layers immediately upon removal from the oven to prevent shrinkage and maximize shelf life. Let the cakes cool down completely. Place the cakes in the freezer overnight.
Slice each cake in half horizontally.
Place one cake layer on a 10” BakeSense White Cake Circle. Spread a thin layer of Westco Gourmet Raspberry Filling on top of the cake. Place another cake layer on the top. Repeat these steps twice more for a total of 4 layers of cake and 3 layers of filling.
Ice the entire cake with Westco Vanilla Buttercrème Icing. Garnish the sides and edges with C’est Vivant Pink Chocolate Blossom Curls.
Tint some Westco Vanilla Buttercrème Icing using pink or red liquid gel or paste food coloring to desired hue. Fill in a pastry bag with pink buttercrème icing. Pipe pink dollops on the top of the cake.
Approx. Yield: 5 cakes
Formulation courtesy of BakeMark