Raspberry Mirror Cake (Shiny Red Frosting)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • Grease and flour two 9 or 8" round cake pans.
  • In bowl combine cake mix, water, oil, and egg whites and beat on low speed until moistened.
  • Beat 2 minutes at medium speed and pour into greased and floured pans.
  • Bake at 350 for 25-40 minutes or until cake springs back when touched lightly in center.
  • Cool in pans on wire racks 15 minutes.
  • Remove from pans and cool 30 minutes or until all the way cooled.
  • Stir raspberry preserves until smooth; cover and set aside.
  • Meanwhile in large bowl, combine shortening and butter; beat on medium speed until creamy.
  • Add powdered sugar and beat until smooth.
  • Beat in 2 tablespoons.
  • Kirsch, and additional Kirsch if necessary for soft spreading consistency.
  • To assembles the cake, trim cake layers to even off and place 1 cake layer trimmed side down on serving plate.
  • Spread with 1/2 cup frosting.
  • Spread evenly with raspberry preserves.
  • Top with remaining cake layer, trimmed side down.
  • Spread top with 1/2 cup frosting smoothing top to form flat surface.
  • Reserve another 1/2 cup frosting for piping.
  • Spread sides with remaining frosting.
  • Place reserved frosting in small decorating bag fitted with small star tip.
  • Pipe decorative edge around top and bottom edge of the cake.
  • In a small saucepan combine juice concentrate and cornstarch.
  • Over medium to low heat bring to a boil, stirring constantly until thickened.
  • Remove from heat.
  • Cool 10 minutes or until thickened mixture is room temperature.
  • Spoon on top of the cake and spread to piped edges of frosting.
  • Before serving arrange some raspberries around top edge of the cake and garnish with mit sprigs.
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