Tags
buttercream frosting, dessert, dessert recipe, dessert table, petit fours, raspberry cake, square cupcakes
I love presentation of food. I was itching to use my square cupcake tins or mini cake pans (whichever you prefer). Family get togethers are the perfect time to try and share new things. I made a simple white cake batter and baked it in my square muffin tins at 325°F for 15 minutes. Once cooled, I used my cake wire to cut the squares into three tiny layers. I layered my raspberry jam on top of each layer. I piped the top of the mini cakes with white chocolate frosting and then arranged a few fresh raspberries and garnished with fresh mint leaves. The raspberries are some of the ones I picked this summer and froze, thus the frost in the picture (they hadn’t thawed yet). I arranged the mini cakes on a silver plate and they were ready to serve.
Young Wifey's Blog 
It all looks so beautiful! I love the mini bundt cakes as well. Hope you have a wonderful Thanksgiving!
Wow! I’m getting so hungry!
Pingback: Blackberry Cream Cheese Pie « Young Wifey's Blog
Oh these cupcakes look divine. And the raspberries on top.. beautiful touch. Yup I’m hungry now lol
🙂 Thanks!