The dessert is a lemon cake with fresh raspberries that’s married to a rich white chocolate icing and raspberry jam thrown in the mix. Best part? They’re personal sized. A perfect little dessert for a special meal with your Valentine. (I hesitated to even say that. Frankly, I’ve never needed anyone else to enjoy making and indulging in desserts of any shape or size.)
This was the first time I’ve tried using cookie cutters to make cake rounds. It’s a method I plan on using in the future. Next time I might ice the whole thing, sides and all. But it looks so fancy to see the layers, doesn’t it?
If you’re wondering what happened to the extra cake (that was not eaten during the process), I crumbled it up and saved it with the intention of making cake pops. About a week later, Stu found the cake crumbs on top of the fridge thinking they were cornbread. Oops.
OK, now for an exciting announcement… Lindsay is the creative force behind some of the most gorgeous lettering you’ve ever seen. Her work has been all over the web. We share a mutual friend and have admired each other from afar for a while.
We decided to join forces to bring you recipes and lovely lettering like this on a regular basis. Ms. Lindsay is the newest seasonal contributor to The Lovely Cupboard, and I couldn’t be more excited!! (Yes, two exclamation points.) If you head to her shop, you’ll most likely be there a while, so plan accordingly.