Best Sheet Cake, Part II
My last post started with a similar picture of these raspberries, but they failed to reappear. Here they will show up again.
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!)
I started the frosting (Mark Bittman’s vanilla frosting) by beating a stick of butter until it was light and fluffy but still fatty.
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.
Once the frosting was the right consistency, I added the raspberries. All of them. Except the five I ate.
The raspberries were soft enough that the beater chopped and juiced them.
Maybe juiced the berries a bit too much.
Here you can see the edges of the baked cake! I still feel like a failure.
Another picture of a baked cake. Barely. Look at those pieces of fruit. Yum.
And now the cake is completely covered with sugar-raspberry-goodness.
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.
Find some fruit and make this cake. You won’t regret it.