Beautiful and delicious, this raspberry, rose and white chocolate cake is perfect as a tea time treat but also, more importantly, makes the perfect base for a celebration cake. A perfect substitute for the standard Madeira, lasts for a week, covered, in the fridge and is wonderfully moist, with a hint of the white chocolate and raspberry!
I’ve decorated this in a variety of ways, with:
– pure white chocolate with rose geranium pure essential oil, which is naturally hard when it hardens, so can be a bit tricky to cut ( a hot knife does the trick). This is what’s given in the recipe.
– white chocolate ganache with a teaspoon or two of rose water or as above, too rich for my taste
– white chocolate buttercream
– vanilla buttercream
– raspberry buttercream
So far! They’ve all been gorgeous, my favourite is perhaps, white chocolate & raspberry buttercream.
Please go to the Icing & Filling cakes with buttercream page for more help on how to coat and ice cakes.
Raspberry, Rose and White Chocolate Cake