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Best Sheet Cake, Part II

October 1, 2009
In case you forgot the inspiration

In case you forgot the inspiration

My last post started with a similar picture of these raspberries, but they failed to reappear. Here they will show up again.

The cake. Unbaked.

The cake. Unbaked.

These raspberries were destined to top this white sheet cake. Once it baked. (No, I do not have a picture of the baked cake. Why? Because I am the haphazard food blogger!)

Butter begins the frosting.

Butter begins the frosting.

I started the frosting (Mark Bittman’s vanilla frosting) by beating a stick of butter until it was light and fluffy but still fatty.

Softened butter in the Kitchenaid.
One cup (of many) of confectioner's sugar.

One cup (of many) of confectioner's sugar.

I then added four cups of confectioner’s sugar and about six tablespoons of cream, alternating one cup of sugar with a tablespoon of cream. I may have added one too many tablespoons of cream. The frosting was a tad runny. But delicious.

Adding raspberries to the frosting.

Adding raspberries to the frosting.

Once the frosting was the right consistency, I added the raspberries. All of them. Except the five I ate.

Another view.

Another view.

The raspberries were soft enough that the beater chopped and juiced them.

Finished frosting.

Finished frosting.

Maybe juiced the berries a bit too much.

The frosting spreads.

The frosting spreads.

Here you can see the edges of the baked cake! I still feel like a failure.

Almost covered

Almost covered

Another picture of a baked cake. Barely. Look at those pieces of fruit. Yum.

Covered

Covered

And now the cake is completely covered with sugar-raspberry-goodness.

A pretty piece of cake

A pretty piece of cake

Because the cake had so few calories, I added a scoop of ice cream. And I apparently saved a few raspberries for a photo shoot.

A side view, with cookbooks in the background

A side view, with cookbooks in the background

Find some fruit and make this cake. You won’t regret it.

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