Hi Bakers! We’ve had intermittent sun here in what feels like a false spring. I know there is tons of rain and potential snow still to come, but the brief bits of sunshine have put me in a spring baking mood. Fresh produce is still sparse right now, but I love how this recipe uses strawberry preserves and frozen raspberries to bring life and fruitiness to this flirty cake.
What is the Birthday Cake Club?
This is the sixth month of Birthday Cake Club, and I feel like we really are hitting our stride. What is it? A club for baking cakes and celebrating, of course!
If you like my book Layered, then you would love Birthday Cake Club. Each month, I develop a new layer cake recipe for everyone to make and share. The monthly cakes are festive, fun, and a little more complex than your everyday offering. They are worthy of a crown of candles and the best birthday wishes.
Whether you or a loved one has a birthday that month or not, each cake is a reason in itself to celebrate. So far, we’ve made decadent brownie layers, stuffed some with shortbread crumbles, dripped one with homemade caramel, and covered another with white chocolate curls. This month, the cake is pretty in pink and drenched in Prosecco. It’s decidedly delicious, and you don’t want to miss it.