Put a cake board down and put a small dollop of frosting on the cake board to act as a glue for the first cake layer.
Add first cake layer, then spread an even layer of frosting on top. Place raspberries on top of the frosting to cover the layer. If your raspberries are larger, I recommend slicing them in half before placing.
Then add the next cake layer, and repeat frosting and raspberries.
Add the last cake layer and frost the entire outside with a light coat of frosting, like naked cake style where the layers are still somewhat visible. This is your crumb coat. Place the cake in the fridge (NOT FREEZER) to allow the frosting to set for about 15 minutes before adding your next layer of frosting.
Once crumb coat has chilled, frost the outside with an even coat of frosting.
Using a spoon or drip bottle, add a ganache layer to the top.
Using a favorite piping tip (I like Wilton 1M) pipe the top of the cake with remaining frosting if desired.
Chill in the fridge until ready to serve.