INGREDIENTS

INSTRUCTIONS

2.Set the cake down onto a work surface. Fill a pastry bag fitted with a
large closed star tip (such as Ateco #5) with the reserved frosting. Pipe a
reverse shell border around the top edge of the cake. Store the cake under
a cake dome at room temperature for up to 3 days.
3.To serve, decorate a dessert plate with some of the raspberry sauce. Lay
a slice of cake on top of the sauce. Garnish with fresh raspberries.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by docden
<docden@mnl.v-link.net> on Jul 29, 1997

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