Comments on: almond raspberry layer cake

By: Jia

Jia — Wed, 26 Oct 2011 05:29:31 +0000

Great recipe! I used a little less than the 7oz container of almond paste because I was scarred the cake would be too almond-y but the cake turned out perfect. My mom loved it for her bday today which made the chocolatey mess in my kitchen all the more worthwhile:) I had a little trouble getting the almond paste to blend in smoothly but that might just be my hand-blender. Oh I thinned out the raspberry with a little water to use instead of simple syrup for more raspberry flavor… Definitely making it again!

By: leigh

leigh — Mon, 25 Jul 2011 17:05:42 +0000

Hi. Having trouble finding the almond paste. If I leave it out will it affect anything other than the taste.

Thanks.

Leigh

By: Matt

Matt — Sat, 16 Jul 2011 23:33:42 +0000

I love this frosting; probably one of the smoothest I’ve ever worked with. Can you think of something like this without the chocolate? I’m not sure if the chocolate adds to the smoothness or not.

By: Claudia

Claudia — Thu, 02 Jun 2011 20:24:41 +0000

I got my direction for piping chocolate from the cookbook Hello, Cupcake!

I take white chocolate melting wafers and put them in a ziplock or a piping bag. I microwave them at 50%, checking every 15 seconds or so and massaging them until it’s melted. I’m then good to pipe! It’s never failed me. I pipe it on to parchment on a cookie sheet then put it in the fridge for 5 mins to place on cheesecakes or flat-iced cakes, or just pipe it straight on to cakes. I haven’t tried adding cream but I will next time for a more liquid look!

Side note- love your blog and celebration cakes category! I bought Sky High Cakes and couldn’t be happier with it! I suggest trying the Triple Lemon Chiffon Cake with the almond oil- delicious and beautifully flavoured. I can’t wait to make it again.

By: Rachel

Rachel — Tue, 31 May 2011 15:36:23 +0000

Hi Deb–this cake looks beautiful!
Quick question–how much food dye do you think it would take to make this cake look like an Italian rainbow layer cookie?

By: Hillary

Hillary — Tue, 08 Mar 2011 08:25:25 +0000

Hi Deb, I am attempting to make this for my bff/roommate’s birthday, and I’m trying to make it in advance AND be sneaky about it (we’ll see how that goes). I know you’re the queen of making cakes ahead of time and freezing them, and upon reading your tips about leveling cakes (SO helpful!) I see how I can properly utilize my freezer, but I have a few questions, if you please:
After baking, flash freezing, and leveling, do you THEN pour on the simple syrup and then freeze again to assemble later?
Once ready for assembly, you can just do so by popping the cakes right out of the freezer, right?
Would you say the assembled and decorated cake would keep in the fridge (or freezer?) for about a day?
Silly questions, I know…but thank you!

By: Faye

Faye — Wed, 16 Feb 2011 20:12:05 +0000

So good! I made a mini cake (1/8!) for my almond/marzipan-obsessed roommate this Valentine’s day and combined the recipe for this and the recipe for your pistachio petite four cake to make it… using the almond cake, substituting in strawberry jam, placing in sheets of marzipan and topping it with more marzipan and sliced almonds. It was a hit! My roommate tore through 1/2 of the cake by the next day!! Thank you! :)

By: Gabby

Gabby — Tue, 15 Feb 2011 00:14:01 +0000

wonderful!! sold for 75$ in the charity auction(:

By: deb

deb — Mon, 14 Feb 2011 15:56:38 +0000

Did a tester come out clean? Baking times vary in different ovens, and definitely when you’re changing the size of the cake; the safest thing is always to make sure that the tester comes out clean.

By: Kristina

Kristina — Sat, 12 Feb 2011 21:45:40 +0000

Question for you Deb. I made this recipe and halved it. The cake was in for 30 minutes and did not set at all in the center. Any ideas as to why?