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Preheat oven to 350F.
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and line a buttered 10-inch round cake pan (at least 2 inches deep) with a round of wax paper.
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Butter paper and dust pan with flour, knocking out excess.
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Into a bowl sift together flour, baking powder, and salt.
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In another bowl with an electric mixer cream butter with sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition, and vanilla.
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Add flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating until just combined after each addition, and beat in zest (do not overmix).
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Pour batter into prepared pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out clean.
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Cool cake in pan on a rack 5 minutes and invert onto rack.
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Peel off paper and cool cake completely.
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Line a buttered 6-inch round cake pan and a buttered 8-inch round cake pan (each at least 2 inches deep) with rounds of wax paper.
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Butter paper and dust pans with flour, knocking out excess.
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Make batter in same manner.
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Pour 1 3/4 cups batter into prepared 6-inch pan.
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Pour remaining batter into prepared 8-inch pan.
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Bake 6-inch cake in middle of oven 30 to 35 minutes and 8-inch cake 35 to 40 minutes, or until a tester comes out clean.
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Cool cakes in pans on racks 5 minutes and invert onto racks.
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Peel off paper and cool cakes completely.
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Cake layers may be made 2 weeks ahead, wrapped well in plastic wrap and foil, and frozen.
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Defrost cake layers (without unwrapping) at room temperature.
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In a small saucepan combine sugar, water, and zest and bring to a boil, stirring until sugar is dissolved.
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Remove pan from heat and let syrup cool completely.
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Discard zest and stir in lemon juice and framboise.
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Syrup may be made 2 weeks ahead and chilled in an airtight container.
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With a long serrated knife halve each layer horizontally.
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Put each 10-inch layer, cut side up, on a 9-inch cardboard round.
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Put 8-inch layers similarly on 7-inch rounds and 6-inch layers on 5-inch rounds.
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Brush cut sides of all 6 layers generously with syrup, dividing it evenly among layers, and let layers stand 15 minutes to absorb syrup.
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Spread about 1 1/2 cups buttercream on top half of 10-inch layer, cut side up, and arrange enough raspberries, side by side and open ends down, in concentric circles to cover entire layer.
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Invert bottom half of 10-inch layer, cut side down, on top of berries and gently press layers together to form an even tier.
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(Discard top cardboard round.)
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Frost top and sides smoothly with some remaining buttercream and chill while assembling remaining 2 tiers.
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Assemble and frost 8-inch tier in same manner (use about 1 cup buttercream between layers) and chill while assembling remaining tier.
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Assemble and frost 6-inch tier in same manner (use about 2/3 cup buttercream between layers) and chill until buttercream is firm.
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Cut 3 straws in half and insert 1 straw piece all the way into center of 10-inch bottom tier.
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Trim straw level with top of tier and insert remaining 5 straw pieces in same manner in a circle about 1 1/2 inches from center straw.
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(Straws serve to support tiers.)
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Carefully put 8-inch middle tier (still on cardboard) in center of bottom tier.
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Cut remaining 2 straws in half and insert into middle tier in same manner, with 1 straw piece in center and remaining 3 straw pieces in a circle around it.
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Carefully put 6-inch top tier (still on cardboard) in center of middle tier.
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Fill in any gaps between tiers with buttercream and transfer remaining buttercream to a pastry bag filled with a small (#66) leaf tip.
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Pipe a decorative border around top edge of top tier.
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With a medium-sized (#70) leaf tip pipe border in same manner around bottom edges of top and middle tiers.
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With same tip pipe 5 evenly spaced ribbons from top to bottom of cake.
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(These ribbons will support cascades of crystallized flowers.)
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Transfer cake to a cake stand or other serving plate and with a larger (#113) leaf tip pipe border around bottom edge of cake.
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With same tip pipe mound of buttercream on top of cake.
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(This mound will support crystallized flower arrangement.)
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Arrange crystallized flowers and mint leaves decoratively on top and sides of cake.
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Chill cake at least 6 hours and up to 1 day.
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Let cake stand at cool room temperature (buttercream is sensitive to warm temperatures) 2 to 4 hours before serving.
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Serve cake with Creme Fraiche Ice Cream and additonal raspberries.
