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For the Cake
Preheat your oven to 180C/160C Fan, and line your 2lb loaf tin with parchment paper!
Beat together your butter and sugar until light and fluffy.
Add in your self raising flour and eggs and beat again until smooth and lovely!
Fold through your raspberries and white chocolate!
Pour the mix into the tin, and bake the cake in the oven for 55-65 minutes!
Leave the cake to cool in the tin for 10 minutes, and then turn onto a wire rack to cool fully!
For the Decoration
Melt your white chocolate until smooth, and leave to cool.
Beat your butter in a mixer for a few minutes so it’s really smooth.
Add in your icing sugar and beat again until smooth!
Add in the white chocolate and beat again.
Ready your piping bag and nozzle, and pipe your buttercream onto your cake however you fancy!
Add some fresh raspberries, freeze dried raspberries and white chocolate chips and enjoy!
Notes
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