Directions from video:

Beat the butter and shortening together.

Add the sugar.

 Add the eggs one at a time.

Sift the flour, baking powder and salt together.

Mix the milk, buttermilk and vanilla together.

Alternate adding the milk mixture and the dry ingredients to the egg mixture.

Pour the batter into a greased and floured tin.

Bake the cake in a 350 degree oven for 35 to 45 minutes.

Let the cake cool in the tin for 10 minutes before letting it cool completely on a wire rack.

Meanwhile, make the frosting.

Cut the cake in half and fill it with frosting.

Frost the cake.

Chill the cake for one hour then smooth the frosting using a paper towel.

Add red food coloring to the remaining frosting and place it in a piping bag with a small, round tip.

Draw out the designs you want on the cake.

Pipe over the drawn designs.

Pipe a border around the top and bottom of the cake using a larger round piping tip.

Raspberry Buttercream Frosting Recipe.

3 sticks (1½ cups) of butter

1½ pounds of powdered sugar

¾ cup seedless raspberry jam

1½ teaspoons of vanilla

1. Beat the butter until it’s creamy.
2. Carefully add the powdered sugar.
3. Add the raspberry jam and vanilla and beat the frosting until it’s fluffy.

The cake recipe is “The Best White Cake Recipe {Ever}”, although the cake in the video was a half recipe made in an 8 inch round tin.

If you don’t have a piping bag or tips, you can use a Ziploc bag with its corner cut off instead.