Photo and Project Courtesy of Wilton®
Difficulty Level: Intermediate
Approximate Time: 2 Hours
How to Make a Sweet Candy Embrace Raspberry Cake
Hugged in a blanket of candy, this decadent torte is sure to indulge every palate. Make the textured candy wrap with melting chocolate for an elegant touch. Finish with fresh raspberries and a dusting of confectioners' sugar.
Make layered cake
Prepare batter following recipe directions, using 3" high pans. Bake and cool 3-layer cake. Prepare buttercream icing following recipe directions. Torte, layer and fill on foil-wrapped cake circle for a 5" high cake, trimming cakes and adjusting icing fill as needed.
Prepare mocha buttercream icing following recipe directions. Use spatula and icing to ice cake smooth.
Make candy wrap
Use scissors to cut a waxed paper strip 5" x 22". Crumple paper loosely to form creases. Re-flatten paper and place on cookie sheet. Paper will extend off sheet slightly.
Melt light cocoa melting chocolate according to package directions. Pour melted candy onto crumpled wax paper. Use a spatula to spread melted candy evenly over the entire paper strip. Candy will be about 1/16" thick. Let candy set 2 minutes, so candy is no longer shiny or fluid, but pliable.
Attach candy wrap
With waxed paper side out, press candy wrap against cake side, moving along the entire length of strip to wrap around the cake. Wrap will extend about 1" above the top of the cake.
Chill cake until firm
Chill until firm, about 10 to 15 minutes. Carefully remove waxed paper.
Mound raspberries on top of cake. Use confectioners' sugar and sugar shaker or fine strainer to dust cake top.