Happy Friday, everyone! To all of you reading from the East Coast, I hope you’ve finally successfully dug yourselves out of the 89 feet of snow we got this week. As much as I hate snow, I will not complain about the adult snow day I got as a result of it. It is one thing to have the entire day off from work, but it is something entirely different to have a day off and have nature actually trap you inside of your house forcing you to be lazy AF. Lindsay and I loved every second of it.
Before Stella graced us with her wonderful presence, I actually thought that Spring was on its way. It was 60 degrees and sunny for pete’s sake! In an attempt to welcome the sunshine and warm weather, I baked a cake. A cake with fruit. It had spring written all over it! SO, now we will just pretend that the snow is gone and the birds are chirping, and I don’t have 7 layers of clothes on to keep warm. We will just pretend for 20 minutes. And then we will look out the window and be sad again. But, for the duration of this post it is Spring, and we are happy.
I had originally intended to make a cake using cranberries, because I foolishly thought that I could find cranberries in New York in March. Nope. Didn’t happen. They do not exist. I had my mind set on those cranberries. I’d been mentally planning this cake for weeks. So, in my panicked state caused by my ruined plans, I was just standing in front of the case of fruit at the store for an unnatural amount of time trying to figure out what the heck to do. I don’t do well under pressure, and this was a fruit emergency!
In my attempt to stop looking like a crazy person that wasn’t even blinking, I just grabbed some blackberries and went on my way. Keep in mind, that I had never even had a blackberry before in my life. So, why I decided to get them is still a mystery to me. Maybe it’s because they were the closest to arms reach. Maybe it’s because I thought they would be just like raspberries. Maybe it’s because I had a quarter life crisis in that moment and questioned everything about who I am and what kind of produce I like. We will never know. Clearly, I am not rational under pressure. After I took them home and ate one I realized that I actually hate blackberries. I don’t like the taste, I don’t like the seeds, I don’t like the fact that they aren’t cranberries. It was just very disappointing. However, I was determined to make it work, so alas, this vanilla blackberry cake was formed.
I knew that I needed to make the cake really sweet to balance out the tartness of the berries, so I made a vanilla cake with extra vanilla and white chocolate buttercream. (Which I think is my new favorite kind of buttercream)
I also knew that I wanted to keep the cake naked. Scandal! I am very into naked cakes lately. They just look so classy and artsy! It also doesn’t require me to double our frosting recipe, which also makes me happy. However, because there wasn’t going to be a whole lot going on in terms of decoration on the outsides of the cake I needed a little something to garnish the top with. Lindsay and I took a cupcake class a while ago and they showed us how to sugar berries, so that’s what I decided to do. It’s very easy, and just adds a little something extra and delicious to the top of the cake. Sugared berries are also really good to just eat on their own if you have some left over, so don’t throw them away! Tastes just like candy!
** I made three 6 inch layers, but you could also use this recipe to make two 8 inch layers.