Raspberry Basket Cake

Hey there!

Since I got my new turntable cake stand, I’ve made more cakes than I usually did before. I can’t stop it! I love spreading the icing with the palette knife and scrapping the cake sides whilst I turn around the stand. It’s very relaxing!

Last weekend was even hotter than the previous one, so I had to prepare a refreshing recipe as well, like the previous lemon & orange cupcakes. But in that occasion it had to be a cake… 

Furthermore, I wanted to try techniques that I had never tried before. I wanted to experiment… So I checked my nozzles and I noticed a new one, which I got several weeks ago.

Tip #47

It was the tip #47, used to make the basket weave effect. As you can see, it has a flat side and a serrated one. Then I though on how could I benefit from it. When I checked my fridge and I saw some fresh raspberries, the idea came instantly. Oh, yes! A raspberry basket!

Raspberry Basket Cake

To make this cake, I used:

♥  5″ round cake tin (13 cm) to bake the lemon sponge (my favourite at the moment).

♥  Tip #47 to make the basket weave effect (see this technique down below).

♥  Tip #22 to make the effect of the borders on top (by drawing overlapped U shapes).

♥  Brown food colouring. I used the Wilton brown concentrated paste to colour both buttercream and marzipan.

♥  Brown coloured buttercream. I used triple of the amount of icing sugar (375 grs) than butter (125 grs) because it was an extremely hot day and I didn’t want my buttercream to melt! I flavoured it with lemon to enhance the sponge flavour. 

♥  Brown coloured marzipan to make the basket handles. I twisted 3 thin marzipan rolls in order to emulate them.

♥  Raspberries (as many as fit onto the top of the cake). 

♥  Cake board (base)

Raspberry Basket Cake

Raspberry Basket Cake

I left the lemon sponge to settle for a day before decorating. It is what most cake decorators recommend, but it was a long wait for me!! ;)  

I used my new turntable cake stand to turn the cake around whilst I was applying the icing. First of all, I covered the cake with a thin layer of brown buttercream by means of a palette knife. Then I left it to cool inside the fridge for about 30 min. After that, I piped the basket (tip #47). Look at the Wilton basket weave tecnhique: 

Tip #47 Wilton

Once the basket dried, I covered the top of the cake with a thick layer of buttercream and piped the borders (tip #22). I stuck both basket handles onto these borders and carefully placed the raspberries onto the center (fresh buttercream works well as glue!!). 

Raspberry Basket Cake

Once the cake was decorated, I had to put it inside the fridge because of the baking hot! 

Raspberry Basket Cake

Raspberry Basket Cake

The citric lemon flavour works well with the acid and sweet raspberries. Very refreshing. Try it out! Yesterday I repeated this combination with some cupcakes. And I’m sure I’ll do it again! 

Have a nice week!

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7 thoughts on “Raspberry Basket Cake

  1. WOW- that looks amazing and it looks impossibly hard to make!
    The one problem I see is that you would never want to actually eat it,
    Well done

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