Thursday, August 21, 2014

Layered Blueberry Buttercream and Vanilla Cake

If your buttercream icing is the all-star flavour that you want to highlight, layer it up with thinner pieces of vanilla cake so that your buttercream truly stands out.

How-To: Toss 1 cup of fresh or frozen blueberries (thawed and at room-temperature) into your best buttercream recipe (1/2 cup if it is a small batch of icing).  You can use this recipe for vanilla buttercream icing or the Vanilla Bean Buttercream Icing recipe in this PIECAKEN recipe.

You can also use the vanilla cake recipe from the same page (mentioned above)!  Or use a store-bought mix for vanilla or pound cake.  Just pour 1/2 inch or less of cake batter into the bottom of your 8" pan and bake for only about 12 to 14 minutes.  Bake several layers to get a good height to your cake. Be sure all the layers are cooled before you start layering on your icing.

Because of the fresh/frozen blueberries, you will need to serve and consume this cake within 2 to 3 days at most.  Best if served the same day or within 24 hours.

Decorating Tips:  Cover your cake in a Vanilla Bean Buttercream (see link above to recipe) and then press quality organic white chocolate shavings or chunks into the sides of the cake. Blueberries and white chocolate are a wonderful pairing. Add some shredded coconut for an over-the-top flavour!

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