Impressive in design and flavor.
There’s not a drop of food coloring in this pretty pink dessert.
Then continue to beat again.
Credit:Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Mary Clayton Carl Jones
Ingredients
1(15 1/4-oz.)
8large egg whites, at room temperature
1/2tsp.cream of tartar
1/4tsp.kosher salt
1 3/4cupsplus 2 Tbsp.
granulated sugar, divided
3cups(1 1/2 lb.)
unsalted butter, softened and cut into 1-Tbsp.
pats
2tsp.vanilla extract
Directions
Preheat oven to 350F.
Prepare white cake mix according to package directions.
Divide batter evenly among 3 (8-inch) round cake pans coated with baking spray.
Cool in pans 10 minutes.
Invert cakes onto wire racks; cool completely, about 45 minutes.
Process raspberries in a food processor until a fine powder forms, about 1 minute.
Sift raspberry powder through a fine mesh strainer; discard any unsifted pieces and seeds.
Bring 12 cup water and remaining 112 cups sugar to a boil in a medium saucepan over medium-high.
Cook, undisturbed, until mixture reaches 230F to 240F (soft-ball stage), about 5 minutes.
With mixer on medium speed, gradually add hot sugar mixture to egg white mixture.
Increase speed to medium-high, and continue beating until meringue is room temperature, about 10 minutes.
Remove whisk attachment from mixer; fit mixer with a paddle attachment.
(If mixture begins to look broken, continue beating until it comes back together.)
Beat in vanilla and raspberry powder until combined.
(You will have about 712 cups frosting.)
Place a cake plate on a lazy Susan or stand.
Put 1 cake layer on plate, and spread top with 1 cup frosting.
Repeat with remaining 2 cake layers and 2 cups of the frosting.
Spoon remaining frosting (about 334 cups) into a piping bag fitted with a Wilton 127D petal tip.
Hold piping bag so pointed (thin) tip is angled upward.
Pipe a small cone-like shape in center of top of cake to create a rosebud.
