Making a Cake for my Parents Anniversary
Blogmas Day 10
Last night we celebrated my parents silver wedding anniversary. As a part of the celebration, we made them a steak dinner and I baked them a cake. It was fun working together with all of my siblings to successfully create them a beautiful dinner.
The cake that I made was a dark chocolate raspberry filled caked with raspberry cream cheese frosting.
For this cake I started out by making the Seedless Raspberry Jam.
This recipe is really simple:
4 cups of fresh raspberries
1 tsp lemon juice
3/4 cup sugar
I took 4 cups of raspberry and put them in a sauce bin on the stove. I added a tsp of lemon juice and 3/4 cup of sugar. Stir the ingredients until the berries break down and start to simmer. Let the berries simmer for 5 to 7 minutes and stir until they thicken.
Pull the jam off the heat and let it cool for 5 to 10 minutes. Strain the raspberry jam and mash with a wooden spoon until at that’s left is the seeds.
Then I poured the seedless jam and the seeds into separate cups because my family eats the seeded part on toast or other desserts.
I got the recipe for the cake at The Cake Blog.
I strive to make my cakes as beautiful as the ones on The Cake Blog. Overall, the recipe for this cake was delicious! One thing that I didn’t like was that the cake wasn’t as moist as I wanted it to be and the icing is very high maintenance. But overall the cake was absolutely delicious.
This is a three tiered cake, so icing it and assembling it was quite fun. The recipe tells you to put jam in between the layers, and I decided to put both jam and icing as the cake was a little dry.
Another thing I did different (because my family loves the blend of fruit and chocolate) was I added the rest of the jam on top of the cake to make it drip over the sides.
As always, thanks so much for reading! I hope you enjoyed this little recipe blog!