MAKE WHIPPED RASBERRY WHITE CHOCOLATE FILLING AND FROSTING
Puree rasberries in a food processor or blender
Strain them, pressing to extract all juice, discard seeds
Heat cream until hot, pour over white chocolate in a large bowl, let sit one minute then stir until smooth
Stir in rasberrie juice and vanilla and refrigerate until cold, at least 4 hours or overnight
MAKE VANILLA CAKES
Preheat oven to 350. Line a baking sheet with parchment paper. Spray cake molds well with bakers spray. Alternatively thiscake batter will make a 2 layer 9 inch cake or 24 cupcakes adjusting the cooking time for either
Whisk in a bowl the flour, baking powder and salt
In another bowl beat sugar and butter until creamy, add flour and milk and stir just until moist, beat in eggs and vanilla just until blended
Divide evenly between cake molds
Bake 17 to 20 minutes until a tootpick comes out just clean. Cool 10 minutes in pans then release carefully from molds and cool completely
Whip the chilled Rasberry White Chocolate mixture until light and fluffy
Fill center of each cake with some filling
Sandwich 2 cake halves together. This will make 4 cakes
Frost each cake with the frosting
Decorate with a fresh rasberrie and valentine sprinkles
