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Raspberry Tres Leches Style Cake
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| Ingredients: | 6" | 7" | 8" | 9" | 10" |
|---|---|---|---|---|---|
| Uniced Sponge Cake | 8.44 oz. | 9.84 oz. | 11.25 oz. | 12.66 oz. | 14.06 oz. |
| Rich's® Bettercreme® | 6 oz. | 7 oz. | 8 oz. | 9 oz. | 10 oz. |
| Tres Riches® Liquid | 10.5 oz. | 12.25 oz. | 14 oz. | 15.75 oz. | 17.5 oz. |
| Bavarian Creme Filling | 4.5 oz. | 5.25 oz. | 6 oz. | 6.75 oz. | 7.5 oz. |
| Raspberry Filling | 4.5 oz. | 5.25 oz. | 6 oz. | 6.75 oz. | 7.5 oz. |
| Chocolate Fudge Icing | 3 oz. | 3.5 oz. | 4 oz. | 4.5 oz. | 5 oz. |
| Fresh Raspberries | 0.45 oz. | 0.53 oz. | 0.6 oz. | 0.68 oz. | 0.75 oz. |
| Finished Weight | 37.39 oz. | 43.62 oz. | 49.85 oz. | 56.09 oz. | 62.31 oz. |
Instructions:
1) Split 8" cake layer in middle, place layer split side up on cake board.
2) Place clear cake band around layer, secure with clear tape.
3) Use tip #22 to pipe straight shell border around bottom outside of cake band.
4) Pour Tres Riches® over top of split layer, then add Bavarian Creme layer on top.
5) Add layer of raspberry filling over Bavarian Creme, then top with a layer of Bettercreme®.
6) Place the second half of cake layer, cut side up, on top of Bettercreme®.
7) Pour Tres Riches® over second cake layer.
8) Ice cake with heated chocolate fudge.
9) Use tip #8B to pipe 6 rosettes on top, add fresh raspberry to each rosette.
2) Place clear cake band around layer, secure with clear tape.
3) Use tip #22 to pipe straight shell border around bottom outside of cake band.
4) Pour Tres Riches® over top of split layer, then add Bavarian Creme layer on top.
5) Add layer of raspberry filling over Bavarian Creme, then top with a layer of Bettercreme®.
6) Place the second half of cake layer, cut side up, on top of Bettercreme®.
7) Pour Tres Riches® over second cake layer.
8) Ice cake with heated chocolate fudge.
9) Use tip #8B to pipe 6 rosettes on top, add fresh raspberry to each rosette.