Shag Cake

Step 1

Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking as well.

Step 2

Sift the dry ingredients together in a large bowl.

Step 3

Beat the wet ingredients together in a medium bowl. Add lemon zest.

Step 4

Add the wet to the dry and mix until just combined. Fold in fresh raspberries at the very end and mix until just combined.

Step 5

Divide the mixture evenly into the cake pans.

Step 6

Bake for about 25-30 minutes or until the centers are springy to the touch.

Step 7

Beat the butter until light and fluffy. Add the confectioners' sugar. Beat until smooth.

Step 8

Add vanilla, rose water and cream. Beat until combined.

Step 9

Save some white buttercream. Add food coloring to create blue and teal> transfer to piping bags.

Step 10

Get out 6-8 bowls. Add about 1 cup of buttercream to each.

Step 11

Leave one bowl white.

Step 12

Use food coloring to dye each bowl a different color.

Step 13

Transfer all smaller batches to piping bags fitted with a grass tips.

Step 14

Pipe rings of buttercream between the cake layers.

Step 15

Cover the cake with a thin, crumb coat and chill for a few minutes.

Step 16

Using a large grass tip to pipe patches of each color to create a design. You can really use whatever pattern you'd like just try to not repeat the colors in the same section to much and keep the patches of color on the smaller side.