ISO layer cake which contains white chocolate and raspberries
Here are a couple of links or you could wing it by making your favorite cake and frosting it with this frosting:
White Chocolate Cream Cheese Frosting:
6 oz white Chocolate, chopped)
8 oz. cream cheese, softened
1/2 cup unsalted butter, softened
1 Tablespoon fresh lemon juice
2 teaspoon vanilla
1 lb. sifted powdered sugar (approx. 4 cups
Melt white chocolate in top of a double boiler.
In a mixing bowl, beat the cream cheese till smooth & creamy. Gradually beat in the cooled white chocolate till smooth.
Beat in the butter, lemon juice & vanilla.
Gradually beat in powdered sugar until completely incorporated & smooth. Icing will
Chill for about 1/2 hour to stiffen slightly before frosting cake. Must be stored in the refrigerator.
You could use the raspberry mousse from that 1st link then garnish the whole thing with shaved white chocolate and raspberries.
The Cake Bible had a couple of good recipes for white chocolate cakes. My copy of the book has pretty much fallen apart, but I found this recipe on line for the book's White Chocolate Whisper Cake (it has instructions for cupcakes as well as 9 x 1 1/2 cake pans):
6.0 oz fine white chocolate
4 1/2 large egg whites (4.75 oz)
1 cup milk
1 1/2 tsp vanilla
3 cups (10.5 oz) sifted cake flour
1 cup + 3 tbsp sugar (8.5 oz - use superfine if weighing)
1 tbsp + 1 1/2 tsp baking powder
3/4 tsp salt
9 tbsp unsalted butter, softened
Instructions - Preheat oven to 350F. In a double boiler melt the chocolate over hot (not simmering) water, stirring frequently. Remove from the water. In a medium bowl lightly combine the egg whites, 1/4 cup milk, and vanilla. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Add the melted chocolate and beat to incorporate.
You could do a raspberry filling and a white chocolate ganache with it or something like that. I'm sure others will have more exciting suggestions (it's 2:00 am for me...I'm low on excitement).
Scrape the batter into 26-30 cupcake tins lined with papers (or two 9 x 1.5 inch cake pans greased, bottoms line with parchment or wax paper, and then greased again and floured). Fill the cupcake liners about 1/2 to 2/3 full (about 1/2 full in the 9 inch pans). Bake for 15-16 minutes if double stacking the cupcake pans in the oven, a little shorter if doing a half-scale batch (bake for 25-35 minutes for 9 inch pans). Check early with a cake tester - once it comes out clean and cake springs back when pressed lightly in the center, the cupcakes are done. The cakes should start to shrink from the sides of the pans only after removal from the oven. Let the cupcakes cool in the tin for 5 minutes (10 for 9 inch pans). Turn out onto a wire rack and cool completely. For 9 inch pans, loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely.