This is how it's made Raspberry and White Chocolate Cake

  1. Grease three 8”/20cm sandwich tins and preheat the oven to 160C/140C fan/Gas mark 3.
  2. Cream together the Stork with Butter and caster sugar.
  3. Add in the eggs and mix well.
  4. Mix in the self-raising and plain flour, followed by the melted white chocolate (allow to cool slightly before adding).
  5. Split between the tins and bake for 35-40 minutes or until a skewer comes out clean
  6. Make the buttercream by mixing the Stork with Butter and icing sugar until it combines. Then add in the raspberry jam and mix on a high speed for 3-4 minutes.
  7. Spread a nice thick layer of raspberry buttercream over one of the cakes.
  8. Place another cake on top and repeat by spreading a layer of buttercream over the second cake.
  9. Then top with the final cake and spread a little buttercream over the top layer and continue to spread it over the sides.
  10. Using a pallet knife, start to take the buttercream off, we only want a thin layer left on the outside. Keep spreading until you have a nice, clean finish.
  11. Top with fresh raspberries.
  12. Melt white chocolate and drizzle over the top
  • Temperature: 160C /140C Fan/ Gas mark 3 oC
  • Baking time:
  • Serves: 14