Allow eggs and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour six 3-1/2 x 3-1/2 x 1-1/2-inch individual mini ball pans or 6-ounce custard cups, one 2-1/2-liter (10-cup) round oven-safe mixing bowl (the bowl should be 8 inches or less across), and one 8 x 1-1/2-inch round baking pan. In a medium bowl, stir together flour, cocoa powder, baking soda, and salt. Set pans and flour mixture aside.

Preheat oven to 325 degrees F. In a very large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually beat in sugar until well mixed. Add eggs, one at a time, beating on medium speed after each addition until combined. Beat in food coloring and vanilla. Alternately add flour mixture and buttermilk to egg mixture, beating on low speed after each addition just until combined.

Fill each individual ball pan or custard cup half full of batter (1/3 cup batter in each). Spoon 2-1/2 cups of the batter into the 8-inch round baking pan. Spoon remaining batter (about 5 cups) into the oven-safe mixing bowl.

Bake for 20 to 25 minutes for ball pans or custard cups, 25 to 30 minutes for 8-inch round baking pan, and 1-1/4 to 1-1/2 hours for mixing bowl or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool on wire racks.

To assemble, place the 8-inch round cake on a pedestal cake plate. Spread about 1 cup of the Fluffy White Chocolate Frosting on top. In a small bowl, stir raspberry jam until smooth. Drizzle jam over frosted cake. Top with bowl cake (trim if necessary to make cake sit flat). Spread about 3 cups of the remaining frosting over top and sides of cake. Spread remaining frosting over inverted ball cakes.

Generously sprinkle frosted cakes with grated white chocolate. Chill for up to 2 hours. To serve, garnish with fresh raspberries and/or White Chocolate Leaves.

Makes 24 servings

*Test Kitchen Tip: Use a food processor to grate chocolate.

Fluffy White Chocolate Frosting: In a medium saucepan, combine 1/2 cup whipping cream and 2 tablespoons butter; heat over medium heat until boiling. Remove from heat. Add 9 ounces white chocolate baking squares (with cocoa butter), chopped; do not stir. Let stand, uncovered, for 5 minutes. Stir mixture until smooth. Cover and let stand at room temperature about 30 minutes or until cooled. In a chilled large bowl, beat 2-1/4 cups whipping cream with chilled beaters of an electric mixer on medium speed just until soft peaks form (tips curl). Add the cooled white chocolate mixture, one-third at a time, beating on low speed just until combined.

White Chocolate Leaves: Use nontoxic fresh leaves such as bay, rose, lemon, or ivy. Melted white chocolate baking squares (3 ounces makes enough to coat 10 to 12 small leaves). Dip underside (vein side) of each leaf in the melted white chocolate, being careful not to coat the topside of the leaf. (Or use a small paintbrush to brush several coats of the melted white chocolate on the underside of each leaf.) Wipe off any white chocolate on the top side of the leaf. Place the leaves, white chocolate sides up, on a baking sheet lined with waxed paper or a curved surface, such as a rolling pin or measuring cup; chill or freeze until hardened. Before using, peel the leaf away from the white chocolate; discard leaf.