Last month for Cara's birthday I baked her a chocolate cake with a raspberry filling. I used the same
recipe I used before for
Nathan's birthday cake, but while I made the ganache frosting, I didn't use it for the filling. Instead, I thawed, pureed, and strained two bags of frozen raspberries, stirred in sugar and cornstarch, and boiled the mixture until it thickened a bit. I used that for the filling, and kept the extra to drizzle over individual slices.
And now, thanks to
Cara and
Facebook, I have pictures!
The birthday girl:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgncuBGC3nzNMNfT1OrZQuJJ3YfytFZyWA-RFn2ZX5hLMXu7Rr7lwj0wkKIlbBEhKV_ExEyZ67-uk8HOesXBvzhaVoaszs-Np5C3cEtpb4ES3pWIiNw9hE9O_BKvWdAMu0l6xCD3-kRZ-M/s320/Cara+Cake+2.jpg)
The birthday cake:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVaWCG99TJTaVB5apswO33XOTDsWmXu0vuunRn6oOUl97Nr46RTqdTGvFCbfTeHLYYB7YHueJnX6xhGMadxDBOEDt0wr9sclb6zDTMSyroYAUYOScH_YQpxw1ewjk4V3VBYmfyPqEbOOY/s320/Cara+Cake.jpg)
Wow. That is one hard-core cake. I couldn't make something like that. Wow.
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