Champagne and Raspberry Mini Layer Cakes

Name: Champagne and Raspberry Mini Layer Cakes
Total time: 120 min
Ingredients: 3/4 cup (6 oz./185 g) unsalted butter, at room temperature, plus more for greasing; All-purpose flour for dusting; 2 3/4 cups (14 oz./440 g) all-purpose flour, plus more for dusting; 2 1/2 tsp. baking powder; 3/4 tsp. baking soda; 3/4 tsp. kosher salt; 3 egg whites plus 1 egg; 2 cups (1 lb./500 g) sugar; 1 Tbs. vanilla extract; 1 1/2 cups (12 fl. oz./375 ml) buttermilk; 3 cups (12 oz./375 g) frozen raspberries; 1/3 cup (3 oz./90 g) sugar; 2 tsp. grated lemon zest; 2 Tbs. fresh lemon juice; 1 Tbs. cornstarch; 1 cup (2 sticks) (8 oz./250 g) unsalted butter, at room temperature; 4 cups (1 lb./500 g) confectioners’ sugar; 5 Tbs. (80 ml) sparkling wine; 1 tsp. vanilla extract; 1/4 tsp. kosher salt; 1/3 cup (1 oz./20 g) freeze-dried raspberries; 1/3 cup (1 1/2 oz./45 g) fresh raspberries

www.williams-sonoma.com

Champagne and Raspberry Mini Layer Cakes These pretty mini cakes are a welcome guest at an afternoon tea party, bridal shower or any fancy fête.

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Ingredients

3/4 cup (6 oz./185 g) unsalted butter, at room temperature, plus more for greasing
All-purpose flour for dusting
2 3/4 cups (14 oz./440 g) all-purpose flour, plus more for dusting
2 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. kosher salt
3 egg whites plus 1 egg
2 cups (1 lb./500 g) sugar
1 Tbs. vanilla extract
1 1/2 cups (12 fl. oz./375 ml) buttermilk
3 cups (12 oz./375 g) frozen raspberries
1/3 cup (3 oz./90 g) sugar
2 tsp. grated lemon zest
2 Tbs. fresh lemon juice
1 Tbs. cornstarch
1 cup (2 sticks) (8 oz./250 g) unsalted butter, at room temperature
4 cups (1 lb./500 g) confectioners’ sugar
5 Tbs. (80 ml) sparkling wine
1 tsp. vanilla extract
1/4 tsp. kosher salt
<br> 1/3 cup (1 oz./20 g) freeze-dried raspberries
1/3 cup (1 1/2 oz./45 g) fresh raspberries