Flower Wreath Cake - Redpath Sugar Ltd.

Ingredients

• 2 cups (240 g) cake flour
• 1 ¼ cup (250 g) Redpath ® Granulated Sugar
• 2 tsp (10 g) baking powder
• 1 tsp (6 g) salt
• 7 large large eggs, separated
• ½ tsp (2 g) cream of tartar
• ½ cup (120 ml) vegetable oil
• ½ cup (120 ml) buttermilk
• 1 tbsp (15 g) lemon zest (about 1 lemon)
• ¼ cup (60 ml) lemon juice
• 1 ½ tsp (7.5 ml) lemon extract
• 1 cup (125 g) fresh raspberries, cut in half
• 2 cups (454 g) unsalted butter
• 9 cups (900 g) Redpath ® Icing Sugar
• 1 vanilla bean, scraped
• ½ tsp (3 g) salt
• 2 tbsp (30 ml) heavy cream
• parchment paper
• gel food colouring
• 4 piping bags
• small closed star tip (we used Ateco 840)
• medium closed star tip (we used Ateco 844)
• small petal tip (we used Ateco 127)
• ½ in (1.3 cm) plain round tip (we used Ateco 807)
• flower nail (a flat faced meat thermometer will work as well)