Tasty And Traditional October Wedding Cake

by Graceb
(Northern Califronia)

It was a super moist, mildly sweet white cake with a butter cream frosting and a thin raspberry-based lining between the cake layers. The frosting tasted a bit bland after 1 year in the freezer, but the actual cake and raspberry filler layers were STILL incredibly delicious and moist. My husband and I actually ate every last bite of that saved top tier of cake. I got it from a European bakery in San Diego and it was just perfect for my intimate October wedding with just 45 total guests and wedding party members.