Comments on: White Chocolate Raspberry Cake

By: Olivia

Olivia — Thu, 05 Sep 2024 00:00:09 +0000

In reply to Acacia. Hi Acacia, as mentioned in the recipe card: The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion tool. That being said, many have used the metric conversions on my recipes with success. What specific issue did you run into?

By: Acacia

Acacia — Fri, 30 Aug 2024 12:07:40 +0000

Do not trust the metric conversion. It is lies and now I have the worse cake in all the world.

By: Olivia

Olivia — Wed, 24 Apr 2024 16:03:58 +0000

In reply to Sarah. Hi Sarah! It will be fine in the fridge for a few days :) Note that the frosting will get very firm (like butter) when chilled. Be sure to take the cake out 2-3 hours before serving.

By: Sarah

Sarah — Tue, 23 Apr 2024 01:24:36 +0000

Will this frosting hold up in the refrigerator for a couple days? Or does it have to be made the day of the party?

By: Olivia

Olivia — Wed, 10 Apr 2024 16:52:41 +0000

In reply to Michele Jenkinson. Hi Michele! This is considered a mud cake due to the white chocolate in the batter. It is meant to be more on the dense side and is not a light and fluffy cake. I talk about this in the post.

By: Michele Jenkinson

Michele Jenkinson — Tue, 09 Apr 2024 14:10:42 +0000

My daughter requested this cake. Great frosting but the cake itself was heavy and the white chocolate brought nothing to the party. I followed the recipe precisely and used good quality ingredients. It has good aeration but it is not a ‘delicate cake’. Will use sponge recipe next time for preference.

By: Cheryl

Cheryl — Wed, 28 Feb 2024 22:44:34 +0000

In reply to Olivia. Hi Olivia. No, not at high elevation. Oh well, as I said, it’s still delicious so I’ll keep making it!! Thanks!

By: Olivia

Olivia — Fri, 23 Feb 2024 17:02:07 +0000

In reply to Cheryl. Hi Cheryl! Hmmm, that is a little strange. It could be due to the white chocolate but I don't think I've ever had that happen. Are you ar high elevation by chance? over 3000ft?

By: Cheryl

Cheryl — Wed, 21 Feb 2024 19:09:28 +0000

Hello,
I’ve made this cake numerous times and it’s always delicious – it’s my most requested cake, so thank you! I do have a question though….every time when the cake is cooling, the sides seem to roll in and the cake sinks a little. It’s not over or under baked, it’s not mixed too much or too little – I follow the recipe to a “T” but it happens every time. The flavour and texture are fine, I just find it odd that it does this. I make a lot of cakes and this is the only one it happens to. Any ideas why? Thanks!

By: Olivia

Olivia — Mon, 05 Feb 2024 17:10:57 +0000

In reply to Alei. Hi Alei! I'm so happy you loved it. Thanks for your feedback!