White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting

Have White Butter Cake made and cooled, and removed from pans, recipe attached below

https://cookpad.com/us/recipes/336925-white-butter-cake

MAKE WHITE CHOCOLATE FROSTING, IT NEEDS TO CHILL UNTIL COLD SO SHOULD BE MADE FIRST

Place white chocolate in a large bowl. Heat cream in the microwave or stovetop just until hot, pour over chopped chocolate, .let sit 1 minute then stir until smooth. Chill in the refrigerator until.very cold, 1 to 2 hours. When ready to frost cake whip mixture until light and creamy.

MAKE RASPBERRY WHIPPED CREAM FILLING

Whip cream into soft peaks, add jam, sugar and vanilla, whip until firm peaks just form.

Cut each cake layer in half with a sharp knife to make 4 layers of cake

Place one layer on your serving plate

Cover this layer with 1/3 of the raspberry filling

Place second cake layer lb top of this and cover with another 1/3 of filling

Add third layer and remaining filling, place fourth layer on top. This will be frosted.

Frost entire cake with the whipped white chocolate frosting

Garnish with the truffles and colored sugar, and fresh tasberrys