Monday, August 12, 2013

Blackberry Cake


Nothing says it's summer in Kentucky like a good ol' pile of blackberries! 

This week I set out to make the perfect blackberry cake. In the past, I have tried baking the blackberries into the batter or mixing them with buttercream, but neither did much for me. The blackberry seeds got annoying, and the berries are way too juicy to simply be mixed. This time around, I decided it was best to let the blackberries sing on their own as a filling.

Yellow cake, vanilla buttercream, and a tart blackberry filling! YUM!


I used the America's Test Kitchen's recipe for the yellow cake and my go-to buttercream for the frosting-- which you can find here: http://bluegrassbaking.blogspot.com/2013/03/i-attempt-wedding-cake.html. 

Tart Blackberry Filling


2 1/2 cups of fresh or frozen blackberries
1/4 cup of sugar
2 tablespoons of lemon juice
1 pinch of salt
1 pinch of cinnamon
1/2 packet of unflavored gelatin

Mix the blackberries, sugar, lemon juice, salt, and cinnamon together in a medium-sized saucepan, and put over medium heat. Stir the mixture occasionally until boiling. Let mixture boil for 1-2 minutes, then take the saucepan off the heat and strain the mixture-- so you don't have to deal with those unfavorable seeds. Once strained, stir in the gelatin until completely dissolved (5 or so minutes). Let the filling sit until it is cool enough to be popped in the fridge, then do so until it is very thick (4+ hours). I let it sit in the fridge overnight. 

When assembling your cake, be sure to roughly pipe a circle of icing around the outer edge of your first layer, so the blackberry filling doesn't ooze out. Essentially, you want to make a bowl to hold in your filling. 







Notice the extra icing on the side of the cake? That is part of the icing bowl I made to hold in the filling-- it is a great trick to keep your cake clean & professional-looking. 

Rosie wanted a taste! 


The components of this cake work so very well together! The butter-based cake is rich, lightly sweet, and stacks beautifully! The blackberry filling provides a burst of flavor: tart and delicious! And the buttercream frosting adds the right amount of sweetness to round out the flavors. 




1 comment:

  1. The icing is stunning! - Sophie Han

    ReplyDelete