Pink Cake

Today is a berry-flavor kind of day!

Sometimes, when you need to make something deliciously dessert-y, you just don’t feel up to the sexy-levels of chocolate or the stickiness of caramel, am I right? Lets face it, sometimes the last thing you want is MORE hot(t) or sticky! Welcome to the summer desserting dilemma . . . I know, I know, this post is slightly ahead of its season.  However, in case you are facing one of these moments of desperation, I would not want you to remain sans resources within my power to provide. (I’m like a recipe philanthropist?) On those rare occasions where I can’t stomach the idea of caramel or chocolate, I find myself turning to some new stand-by flavors, and a coworker of mine was gracious enough to share the delectable recipe for the decadent Raspberry-flavored goodness to follow.

Now, I believe this delightful delicacy originally had some fancy name that involved the words lace and layer, but I never remember it, so I like to simplify and call this Pink Cake.  Because . . .  its pink.

 Maybe it’s the primarily girly stereotype attached to this magnificent color, but the whole luscious confection (complete with layers of raspberry preserves, white cake, and pink frosting!) just screams “ladylike” and “delicious”. . .

Maybe I should start calling it Luscious Lady Cake. . .?

(But I feel like that sounds a little cannibalistic…or slightly awkward)

I could also just call it Magic By The Cake . . . since I’m pretty sure tasting this cake might possibly transport the eater to a magical tea-party where everyone is wearing pink hats, white organza, and spotless gloves with pearl buttons in a sunlit pavillion. That’s not all, the truly magic part is that nobody is uncomfortable in this strange tea-party world . . . and all this because you happen to be enjoying some Pink Cake. Probably accompanied by Pink Lemonade and cucumber sandwiches while the scent of peonies and lilacs wafts all around you. . .

In any case, what’s in a name? This cake is tasty. You should probably try it . . .

SO, please read on for the complete recipe for this cakely beauty. 

First, gather all requisite ingredients listed below:

Pink CAKE!

Then it’s time to follow directions! 

After that, all that’s left is to don your white gloves (literally or figuratively) and sink your teeth into a bite of this fluffy, raspberry-filled goodness!

Feel free to sip tea from a china cup, and go ahead and crook your pinky while you’re at it . . . this cake deserves all the fancy ceremony  you might feel like giving it. 

Let me know if you give it a try!

Published by Abby

Dabbling in decoratives is an ongoing obsession. I love having a go at This, That and the Other. . . tackling projects that tickle my fancy, hoarding costumes (for the "Someday" that I own a dress-up tea-house for grown-ups) and hosting themed parties whenever I am not immersed in teaching French and Writing to high school students. In the interest of full transparency, there's something serious you should know: I overuse the ellipsis . . . frequently. Embarassingly enough, it seems to be the punctuation that best captures my stream of thought as it flits off of one subject and towards the next!

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