Bianca Jacobsen, née White, ends many years of employment with World Learning in favor of Mount Holyoke College. It was suggested I bake a cake. It had to be white, of course.
Cake: double-layer white chocolate butter cake using egg whites, split horizontally (4 layers)
Filling: raspberry mousse (3 layers)
Painting: Each cake layer, plus outside and top, were painted with raspberry conserve to intensify flavor and etch each slice with a bold red border between white cake and pink mousse.
Frosting: white chocolate butter cream
Decoration: fresh whole raspberries and tiny white chrysanthemums
Blessings on your way, Bianca.
Photo by Jesse DeLaughter.