I used my white cake recipe and added what amounts to a raspberry coulis filling along with some halved raspberries. The frosting is my standard buttercream and for a little extra something I added raspberry powder to some of the buttercream for the pink frosting. For the powder I crushed up a bag of Trader Joe's freeze dried raspberries and put them through a fine mesh strainer. Or you can buy raspberry powder
For the coulis:
12 ounce bag of frozen raspberries
1/2 cup water divided in half
1/2 cup sugar
1TB orange zest
1/4 cup corn starch
Add the raspberries and 1/4 cup water to a medium saucepan along with the sugar. Stir the mixture until it begins to boil. Lower the heat to medium-low, and allow the filling to simmer for 10-15 minutes. Turn off heat and remove the pot from the stove.
Pour the filling into a metal strainer suspended over a medium sized bowl, and push through using a rubber stapula. It is best to use a medium size mesh strainer instead of the finest strainer around. It is hard to get all the pulp though otherwise.
In a separate small bowl, make a slurry by combine the remaining 1/4 cup of water with the cornstarch. Stir until the cornstarch has fully dissolved into the water
Add this cornstarch mixture into the strained raspberry filling, and stir until it is incorporated.
Heat at a medium high heat, and be sure to stir constantly during this stage to prevent the filling from burning.
Cook until the mixture begins to boil, then reduce the heat to medium low. Continue to stir, and cook for a few additional minutes.
Turn
off heat and pour the raspberry filling into a separate bowl to cool.
Cover with plastic wrap and place in the fridge for at least 1 hour, or
preferably overnight.
Assembly:
For each layer spread a thin layer of buttercream and a ring around the outer rim as a dam.
Spoon a layer of coulis over the layer and cover with halved raspberries.
Repeat with second layer.
Frost and decorate.