Baby Shower Cake with Raspberry and Chocolate Cream Fillings

Here's the Baby Shower Cake I made for Vicki's sister, Gina.  Vicki is my daughter-in-law so that makes Gina a shirt-tail relative.  I've known the family for years and I taught the three sisters and their brother in various grades and subjects when I was teaching.   When I was asked to make the baby shower cake for Gina and Matthew's second child I was thrilled to be included in such a special occasion.

I decided to make a sponge cake, layered with cream fillings and covered in a Whipped Cream Frosting.   I've linked back to all the recipes you will need and of course included the recipes for the fillings.  It's quite rich and decadent as it requires 6½ cups whipping cream for a cake this size.  But because babies are so special, only a special cake will do.  And, as it was shared with about 2 dozen ladies (with a few pieces taken back to husbands) eating a small piece wasn't as dangerous to the waistline as having the whole cake in your own refrigerator. 


Baby Shower Cake with Raspberry and Chocolate Cream Fillings

• 3 recipes Mrs. Davies' Hot Milk Sponge Cake

• 2 recipes Stabilized Whipped Cream Frosting

• Raspberry Cream Filling, recipe below

• Chocolate Cream Filling, recipe below

• ¼ cup chocolate ice cream syrup thinned with about 1 or 2 tablespoons water 

• ¼ cup seedless raspberry jam, thinned with about 1 or 2 tablespoons water

Make the Sponge Cake 3 times and bake each cake in a 10x15-inch parchment lined jelly roll pan.  You may make and freeze the cake several days before you assemble and decorate it.


Chocolate Cream Filling
1 cup whipping cream
½ cup cold Chocolate Ganache (about one-quarter of recipe)

Whip the cream until stiff.  Stir the cold ganache until smooth and fold into the cream until well blended and there are no streaks of chocolate or cream remaining. 

Raspberry Cream Filling
1 cup whipping cream
½ cup seedless raspberry jam
2 or 3 drops red food colouring, optional

Whip the cream until stiff.  Stir the jam to break up any clumps.  Stir a little of the whipped cream into the jam and then fold jam into remaining cream combining well so there are no streaks of either jam or cream remaining.  If the colour of the filling is not a nice shade of pink add a few drops of red food colouring.  

I added a few drops of red food colouring to give the filling a pleasant pink colour. 

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Cake Assembly:

On the day the cake is to be assembled make the Chocolate and Raspberry Fillings.  Fill the cake and refrigerate until you make the Stabilized Whipped Cream Frosting.  No need to thaw the cake layers if they have been frozen as the frozen cakes will be easier to handle and transfer to the serving plate.  

1. Place bottom layer of cake on serving tray.  Heat about ¼ cup of chocolate syrup with 2 tablespoons water.  Brush the thinned chocolate syrup over the top of the cake layer.  Spread the Chocolate Cream Filling over the cake layer and spread to within ½-inch of cake edge.

2. Lay second cake layer on a covered (parchment paper, waxed paper or clean tea towel) flat surface.  Brush remaining chocolate syrup over top surface.  Place the chocolate side down on top of the Chocolate Cream Filling.

3. Heat ¼ cup of raspberry jam and water together.  Brush the top of the middle cake layer with thinned jam.  Spread the Raspberry Cream Filling over the cake layer to within ½-inch of cake edge.

4. Lay third cake layer on a covered (parchment paper, waxed paper or clean tea towel) flat surface.  Brush remaining raspberry jam over top surface.  Place jam side down on top of the Raspberry Cream Filling.  

5. Frost top and sides with Stabilized Whipped Cream Frosting.  Remember you will need to make two recipes of the frosting. Divide and tint remaining frosting with food colouring and decorate your cake as desired.

Thank you, Vicki for taking this picture.  I forgot to take my camera to the shower.

The cake wasn't hard too cover with the Stabilized Whipped Cream Frosting but making roses from cream was harder than I thought.  I had to put the decorating bags in the freezer in between making each rose and each rose had to be frozen before placing on the cake.  The heat from my hand melted the cream so much faster than traditional icing or frosting. 

Refrigerate the cake until serving and refrigerate any left-overs.

 Lucas, the BIG Brother

 Gina, the Mamma-to-Be

 Neapolitan layers of Raspberry, Chocolate and Vanilla.