For this cake I actually decided to kill two birds with one stone and use it as my cake for my Wilton Course 3 Class. I ended up baking it in a 8 x 8 x 3 inch square pan. The first cake didn’t rise enough so I baked a second cake and it rose enough for me to divide into two layers. I brush each layer with the Chambord syrup and I piped a buttercream border and then filled it in with the cream cheese filling and fresh raspberries. I covered the cake in Italian Buttercream because I am boycotting the Wilton Buttercream because it is just not as good 🙂 I took the cake to class, covered it in fondant, decorated, took pictures, and then took the fondant off and decorated it all pretty in buttercream and raspberries.
I think the cake tasted great. I am glad I didn’t add anymore sugar to the filling then the recipe called for because the buttercream made up for the sweetness. The cake was awesome. The only thing I would change is that I would have divided the top layer of cake into two layers to make it a four layer cake. I think the top layer was just a little too thick. It was actually the first cake that I baked that didn’t bake up high enough.