RASPBERRY SYRUP

12/3 c. granulated sugar

½ c. water

1 tsp. raspberry extract

Combine sugar and water in a small saucepan over medium-high heat. Stir frequently until water boils. Once boiling starts, do not stir for one minute. Remove from heat and allow to cool to room temperature before adding the raspberry extract. Brush, drizzle or spray this onto cooled cake for a moister and more flavorful cake.

BUTTER CREAM FROSTING

½ c. butter

½ c. shortening

1 tsp. vanilla extract

4 c. powdered sugar

2 Tbs. milk

Cream together butter and shortening. Add in vanilla. Slowly add in powdered sugar and milk. Continue to beat until light and fluffy. Cover with a damp towel to keep from drying out or use immediately. Add to favorite cake and enjoy.

WHIPPED MILK CHOCOLATE GANACHE

Use equal parts of heavy whipping cream and milk chocolate (chopped). Place milk chocolate in a dry, oil-free bowl. Bring heavy whipping cream to a boil, stirring constantly; ...