Ingredients: |
Ingredients: 1 package white cake mix
1 egg
2½ tsp. almond extract, divided
3 cups heavy or whipping cream, divided
1 tsp. unflavored gelatin
½ cup confectioners sugar
1 tsp. vanilla extract
3-5 drops red food coloring
¾ cup seedless raspberry jam
Edible flowers, such as nasturtiums, pansies, violas, snapdragons or freesia for decorating top of cake
|
Directions: |
Directions:Prepare cake according to package directions, but add the extra egg, and 2 tsp. of the almond extract. Bake in 2 9" round cake pans according to package directions. Cool completely on a wire rack.
Using a ruler and toothpicks, mark the middle of each layer. With toothpicks as a guide, use a long, serrated knife to carefully cut each layer in half horizontally, making 4 layers. Set aside.
For frosting, place 1/4 cup of the cream in small saucepan. Sprinkle gelatin over cream and let stand 2 minutes. Place saucepan over low heat and stir constantly with rubber spatula about 2 minutes or until gelatin is completely dissolved. Remove from heat and let stand 2 minutes or until lukewarm.
In large bowl, place remaining cream, remaining 1/2 tsp. almond extract, confectioners sugar, vanilla extract, and food coloring, (be easy on the coloring, as you want to obtain a light pink color - can always add more color, but you can't take it away - use discretion). With electric mixer on medium speed, beat until soft peaks form. Gradually add the gelatin mixture and beat until soft peaks form again.
Place one cake layer on cake platter or stand, cut side down. Spread with 1/4 cup of the jam. Repeat with the next 2 layers. Place the last layer on top with cut side down. Frost sides and top with the prepared frosting. Arrange edible flowers on top and around edge of platter just before serving or they will wilt. |
This recipe for Bouquet Cake is from