Comments on: White Chocolate Raspberry Lady Cake

By: Shaina

Shaina — Thu, 13 Aug 2009 20:48:52 +0000

Jena,
I used one 9″ square and two 5″ squares, but you can also use three 8″ or 9″ round cake pans. I used one 5″ square for the top and the second 5″ square for a “smash cake” for the birthday girl. Hope this helps!

By: Jena

Jena — Thu, 13 Aug 2009 19:42:13 +0000

Shaina,
For your cake (pictured), did you used two 9″ cake pans, or one larger, and one smaller? Did you only use the batter made from the above recipe? Thanks!

By: Shaina

Shaina — Thu, 13 Aug 2009 18:34:02 +0000

Yep, cool it first, and good luck! I’m sure you’ll love it!

By: Jena

Jena — Thu, 13 Aug 2009 17:48:48 +0000

Hi. We’re supposed to cool the cake before slicing in half vertically, adding the layer of preserves & frosting, and then frosting it, right? I know….so obvious, but I’m going to make this right now for the first time and don’t want to ruin it. I need it to be good for a dinner tonight. Thanks.

By: snow white

snow white — Wed, 15 Jul 2009 16:28:03 +0000

delicious! I just used my raspberries last night to make dark chocolate raspberry cake — now I wish I had more!! yum.

By: Tammy L

Tammy L — Wed, 15 Jul 2009 12:41:12 +0000

Beautiful!!!!!!

Tammy L’s last blog post..In-Season Recipe Swap: Raspberries

By: Shaina

Shaina — Sat, 20 Jun 2009 20:27:20 +0000

Mandi, I would love to make Baby Doodle’s cake. I’ll just have to fly out there every year.

Tiffany, you kids will all have turtle names. I already named the first one Tortoise Shell.

Niki, any time. Really.