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White Almond Sour Cream Cake w/ Raspberry Filling and Creme Bouquet Buttercream. This was my first time using a jelly style filling.. and boy oh boy was it a disaster. I made a really thick dam to keep it in.. but when I carved the cake down on the edges to make them a bit straighter.. I must have carved a bit too deep because jelly went everywhere. On top of that, it was SO wobbly that the icing was moving it all around. It ended up going from a four layer cake to a two layer cake.. (originally it was cake, raspberry filling, cake, buttercream, cake raspberry, cake)... but now it's just cake, raspberry, cake! Thank god it was a suprise..