Pink Layer Cake with Raspberry Cream Cheese Frosting

My sweet little Ellis was baptized while we were home in Canada, so of course I wanted to make a fancy cake for her party afterward.  I had seen this gorgeous idea for a pink layer cake on Martha's website a few months ago, and what better for a darling little girl than a completely pink cake?

I had intended for the entire cake to be covered in roses, but after frosting the top I knew there was no way I had enough and I didn't have time to make more.  I still think it turned out pretty cute.  The cake itself is pretty dense, but tasty nonetheless.

I got quite a few complients on the frosting, I used my favorite recipe from Glorious Treats, but subbed in some raspberry flavoring which I got from the Gourmet Warehouse in Vancouver.  Which by the way, if you live there it is such an awesome source for all things baking.

Pink Layer Cake

from Martha Stewart 

3 1/2 sticks unsalted butter, room temperature, plus more for pans and parchment
6 1/2 cups sifted cake flour (not self-rising), plus more for pans and parchment
3 tablespoons baking powder
Salt
2 1/4 cups whole milk
2 tablespoons pure vanilla extract
2 1/2 cups sugar
10 large egg whites
Gel-paste food coloring
2 recipes raspberry cream cheese frosting (recipe follows)

Preheat oven to 350 degrees. Butter five 8-inch round cake pans, and line with parchment (you may need to bake in batches). Butter parchment, and dust with flour, tapping out excess. Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl. Combine milk and vanilla. Beat butter with a mixer on medium speed until very smooth. With machine running, gradually add sugar, and beat until pale and fluffy, about 3 minutes.
Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour. Beat until just combined; do not overmix.
Beat egg whites in a clean mixer bowl on medium speed until stiff (but not dry) peaks form, about 3 minutes. Gently fold egg-white mixture into batter in 3 additions.
Divide batter among 5 bowls, and tint each with food coloring to create different pastel shades. Spread each into a prepared pan. Bake until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Let cool completely in pans on wire racks.
Loosen edges of cake with a small metal spatula or paring knife; invert onto racks. Discard parchment. Reinvert cakes, top side up. Let cool completely.

Trim top of each cake to make surface even. Spread 1 cup frosting onto top of 1 cake. Top with another cake. Repeat, spreading 1 cup frosting between each layer. Frost cake with about 1 cup of frosting to create a crumb coat.  Basically this should be a very thin layer of frosting that will help to seal in the cake and act as a base for your roses.  Refrigerate for 30 minutes.  Frost the sides of the cake with about 1 1/2 cups of frosting.  To create roses use a large open star tip and pipe frosting in circles, starting in the center.  Place raspberries around the bottom of the cake.  Et voila!

Raspberry Cream Cheese Frosting
adapted slightly from Glorious Treats

½ cup (1 stick/8 Tablespoons) butter, at room temperature
8 oz. cream cheese, at room temperature
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoons raspberry flavoring
4 cups powdered confectioners sugar
1 Tablespoon heavy cream, heavy whipping cream or milk

Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
Add vanilla extract, raspberry flavoring and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
Slowly add the heavy cream.
Beat until fluffy, about 1 minute.