*The filling recipe is enough to fill the middle layer of this cake.
**For the Raspberry Buttercream, add about a 1/2 pint of fresh washed & dried raspberries if you like the textured effect, or raspberry puree for a smooth finish. *Be sure to add the raspberries right before you are to frost the cake, otherwise, if you store in refrigerator overnight, the moisture of the berries will turn your buttercream into an icky mess.
***You can also add a drop or 2 of pink gel colour to get a pinker look.
****Keep in Raspberry Buttercream in an airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes. You can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.