Make the syrup. Bring the water and sugar to the boil in a saucepan, stirring until the sugar has dissolved. Boil briskly until thickened into a syrup. Remove from direct heat, cool and stir in the Framboise.
Make the cream filling by whisking together the cream and sugar in the chef bowl until soft peaks form. Fold in the mascarpone cheese and vanilla extract.
Carefully slice the sponge across into 4 layers. Pour some syrup over each layer.
Build up the cake from the syrup-soaked layers into ring of each sizes, spreading the cream filling and sprinkling over the raspberries over each layer apart from the final one. Use 4 dowling rods for support when stacking each layer.
Cover and chill or freeze in the refrigerator over night. Carefully de-mould and place each tier on a thin cake card apart from the largest one which goes straight on the cake drum.
Using melted white chocolate stack and secure the cakes on top of each others, largest ones first.
With a rolling pin, roll the cocoform to a band 5" wide and 3mm in thickness.
Wrap each tier (starting from the bottom) by draping the cocoform to look like a cloth. Secure by pushing the cocoform at the base of each tier.
Using the rest of the cocoform make some roses, leaves and fan .
Decorate the cake by securing the chocolate decoration with melted white chocolate.
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