Raspberry Compote Filled Cake

Cake Fit for the Sea

I am so drawn to simplistic designs. So when a client reached out and asked me to turn my recent succulent cake design into a cake fit for a sea shell lover, I knew exactly what I wanted to do. 

My sweet little girl loves to collect shells and we’ve created many castles over the summer full of sea shells. So that would be the inspiration behind this cake design and of course I would have to ask her to help me bring it to life.

First things first. A cake can be beautiful and you can spend hours designing and working through execution,  BUT if it doesn’t taste great then whats the point?! For this delight we went with one of our most popular summer recipes. Lemon cake paired with a fresh raspberry compote and topped with our classic whipped cream cheese frosting. Its the perfect summer bite. Light, fresh and full of amazing flavor. 

Mmmmmm, there is just something about the smell of fresh lemons. This moist cake has freshly grated lemons & is packed full of fresh squeezed lemon juice.

Notice a trend?! Fresh is best! It makes all the difference. Trust me!

After we put our cakes in to bake, we worked on our very simple, yet delicious raspberry compote filling. I will share the recipe below. This is not only one of the best pairings for our lemon cake or any summer desserts for that matter, but it is ridiculously addictive on its own! You will find some in our refrigerator year around. We love it on toast, pancakes & waffles. I even put it in my oatmeal.

Any-who, if you love fresh fruit this is the perfect treat for you & your family. 

Bringing it all together, we layered our cakes making sure to fill them full of raspberry filling & decadent whipped cream cheese frosting. smoothing the layers with classic buttercream and finishing it off with our buttercream fondant sea shells.

We gave them each a little touch of pearl shimmer to add an additional elegance to this otherwise all white cake. Finishing this beautiful birthday cake with candles of course. Enjoy!

 

FOR THE RASPBERRY COMPOTE

*I recommend making your compote a day or two before you assemble the cake. The compote can be stored in an airtight container in the refrigerator for up to a week or in the freezer for a month.
  • 2 pints fresh raspberries
  • 1/2 cup sugar
  • 1 tbsp Water
  • 2 tbsp fresh lemon juice

Instructions

  1. Add raspberries to a medium sauce pan and Bring to a light boil, stir in sugar, lemon juice and Water.
  2. Stir the mixture for about 5 minutes and then remove from heat and let cool and thicken, stirring occasionally.
  3. Bottle up and store in the fridge or freezer, or use right away.

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