When Amy asked me to guest post on her blog, as part of a series of “up and coming food bloggers”, I said “Yes!” immediately and was honoured to be a part of this series, plus to be a guest blogger on such a lovely blog as Amy’s. Plus, she’s only been blogging for a year but already has come so far! I look forward to what she’ll be doing in her second year.

For my guest post, I made these mini black raspberry and white chocolate crepe cakes. I stacked them to be 8-layer cakes, but they can be made with less layers if preferred. It’s your choice.

I had a little helper, too, this time: my brother, whom I’ve talked about before in my post about how this blog was started. He had to have a little nibble of almost everything when I started making it; the black raspberries in particular were a novelty item. He helped stir the mix for the cream filling and also helped make the crepes.

For the recipe and to read what I say about this dessert, click here to read my guest post on Amy’s blog, Simply Sugar and Gluten Free!