See part 1
In a small saucepan combine sugar, water, and zest and bring to a boil,
stirring until sugar is dissolved. Remove pan from heat and let syrup cool
completely. Discard zest and stir in lemon juice and framboise. Syrup may
be made 2 weeks ahead and chilled in an airtight container.
Assemble cake:
With a long serrated knife halve each layer horizontally. Put each 10-inch
layer, cut side up, on a 9-inch cardboard round. Put 8-inch layers
similarly on 7-inch rounds and 6-inch layers on 5-inch rounds. Brush cut
sides of all 6 layers generously with syrup, dividing it evenly among
layers, and let layers stand 15 minutes to absorb syrup.
Spread about 1 1/2 cups buttercream on top half of 10-inch layer, cut side
up, and arrange enough raspberries, side by side and open ends down, in
concentric circles to cover entire layer. Invert bottom half of 10-inch
layer, cut side down, on top of berries and gently press layers together to
form an even tier. (Discard top cardboard round.) Frost top and sides
smoothly with some remaining buttercream and chill while assembling
remaining 2 tiers.
Assemble and frost 8-inch tier in same manner (use about 1 cup buttercream
between layers) and chill while assembling remaining tier. Assemble and
frost 6-inch tier in same manner (use about 2/3 cup buttercream between
layers) and chill until buttercream is firm.
Cut 3 straws in half and insert 1 straw piece all the way into center of
10-inch bottom tier. Trim straw level with top of tier and insert remaining
5 straw pieces in same manner in a circle about 1 1/2 inches from center
straw. (Straws serve to support tiers.) Carefully put 8-inch middle tier
(still on cardboard) in center of bottom tier. Cut remaining 2 straws in
half and insert into middle tier in same manner, with 1 straw piece in
center and remaining 3 straw pieces in a circle around it. Carefully put
6-inch top tier (still on cardboard) in center of middle tier.
Fill in any gaps between tiers with buttercream and transfer remaining
buttercream to a pastry bag filled with a small (#66) leaf tip. Pipe a
decorative border around top edge of top tier. With a medium-sized (#70)
leaf tip pipe border in same manner around bottom edges of top and middle
tiers. With same tip pipe 5 evenly spaced ribbons from top to bottom of
cake. (These ribbons will support cascades of crystallized flowers.)
Transfer cake to a cake stand or other serving plate and with a larger
(#113) leaf tip pipe border around bottom edge of cake. With same tip pipe
mound of buttercream on top of cake. (This mound will support crystallized
flower arrangement.)
Arrange crystallized flowers and mint leaves decoratively on top and sides
of cake. Chill cake at least 6 hours and up to 1 day. Let cake stand at
cool room temperature (buttercream is sensitive to warm temperatures) 2 to
4 hours before serving.
Serve cake with Creme Fra�che Ice Cream and additonal raspberries.
Serves about 50 (including top tier).
Yields
1 servings