Home Entertaining Is it Galentine’s Day Yet?

Is it Galentine’s Day Yet?

There is nothing like inviting close gal friends over for a Galentine’s Day Party.   They appreciate all the food and decorations and are willing to look at things in detail.  And they enjoy themselves, which makes this party worth all the trouble!

Is it Galentine's Day Yet?

This table is all about the flowers! A talented friend named Teresa and her daughter Misty arranged these beautiful flowers for the occasion. They are super talented ladies who always exceed expectations!

Is it Galentine's Day Yet?

These arrangements had so many roses, ranunculi, and gorgeous tulips! I placed them in a cold garage when I wasn’t using them, which made them last for a couple of weeks.

Is it Galentine's Day Yet?

A naked chocolate raspberry cake (below) was a good choice for this Galentine’s celebration. I decorated it with lots of colorful fruit, flowers, and macarons so that it would look pretty with all the beautiful flower arrangements. You can find the recipe is at the end of this post.

Is it Galentine's Day Yet?

Enjoy the rest of the photos!

Is it Galentine's Day Yet?
Is it Galentine's Day Yet?
Is it Galentine's Day Yet?
Is it Galentine's Day Yet?
Is it Galentine's Day Yet?
Is it Galentine's Day Yet?
Is it Galentine's Day Yet?
Is it Galentine's Day Yet?
Is it Galentine's Day Yet?
Is it Galentine's Day Yet?
Is it Galentine's Day Yet?
Is it Galentine's Day Yet?
Is it Galentine's Day Yet?
Is it Galentine's Day Yet?
Is it Galentine's Day Yet?
Print Recipe
Chocolate Cake with Raspberry Buttercream Frosting
Chocolate layer cake with raspberry buttercream
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
Chocolate Cake Ingredients
Raspberry Buttercream Frosting
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
Chocolate Cake Ingredients
Raspberry Buttercream Frosting
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Directions for Cake
  1. Preheat the oven to 350°F. Grease and flour three 8-ounce cake pans. Cut three circles out of parchment paper and place one in the bottom of each prepared pan. Grease and flour each parchment paper.
  2. In a large mixing bowl, add all the ingredients and stir to combine. Then beat batter for 2 minutes until well mixed.
  3. Place wet, bake-even strips** around the outside of the cake pan and secure. (optional)
  4. Divide the batter evenly among the three prepared cake pans.
  5. Bake for 40 minutes or until a toothpick comes out with a few moist crumbs clinging to it but with no wet batter. Let cool for a few minutes. Then run a thin knife around the inside edge to release the cake. Turn the cake out on a cooling rack and discard the paper liner. Cool completely. (If not using baking strips, reduce the cooking time to 30 minutes and check for doneness. Bake any additional minutes until toothpick comes out clean.)
Directions for Frosting
  1. Cream butter until smooth.
  2. Add vanilla extract and mix.
  3. Place ⅓ cup fresh raspberries in a food chopper and blend until pureed.
  4. Alternate powdered sugar and pureed raspberries and beat until smooth. If frosting is too stiff, add 1 tablespoon of milk and blend.
  5. Place a layer of cake on a cake plate. Frost the top of layer with ⅓ of the frosting. Stack the next layer and repeat process until all of the frosting is divided between layers. Finish the cake with fresh raspberries and other fruit, candy, macaron cookies or edible flowers.
Recipe Notes

*This recipe can be cut in half to make a two-layer cake, or to make it easier to mix together. **To bake a flat cake without a middle dome, use wet, baking strips around the cake pan prior to baking.  You can buy these at craft stores in the cake-baking section, or you can make your own.  To make your own strips, cut a towel long enough to fit around your cake pan and tall enough to fold over and make a double thickness. Wet the strip until very damp, but not dripping.  Overlap the ends and pin the strip with safety pins until it fits securely around the pan.  Then fill the pan with batter and bake until an inserted toothpick comes out clean. This method keeps the cake sides from baking faster than the middle of the cake.  You may have to add additional baking time until the toothpick test shows cake is done.

You may also like