Description: Two layers of French vanilla cake, sandwiched together with a layer of raspberry preserves. Completely covered in buttercream icing decorated with fresh raspberries and piped icing borders.

Time: 20 min to whip up cake, 1hr to bake cake, 1.5 hours to cool cake completely (buttercream on warm cake = disaster), make icing in 10 minutes while cake cools, 30 minutes to ice/decorate. Extras, i.e., make piping bags, clean up, start prep = 30-60 min. Total from start to finish = 3 hrs 20 minutes. Total work time = 1 -2 hr (not including clean up).

End Note: Raspberries and buttercream icing = Heidi and Twin each gaining 5 pounds “testing” to make sure each raspberry tastes good with the icing