Blackberry Brown Sugar Vanilla Cake with Strawberry Swiss Meringue Buttercream
After making Mr Beer’s birthday cake last year, I realized cake decorating was curiously very relaxing for me, and decided I'd try to bake a cake (or cupcakes or mini cakes) a week this year to work on my gluten free, dairy free and sometimes vegan cake skills. So, here's this weekend's berry ombré cake inspired by last week's epic sunrises and sunsets...
Four layers of blackberry studded brown sugar vanilla cake, with three strawberry Swiss meringue buttercream layers, and a citrus scented raspberry pink ombré American buttercream exterior colored with natural pomegranate and beet root plant dyes.
Finished with a white chocolate ganache drip, and topped with fresh strawberries and raspberries, dehydrated raspberry dust, a smattering of fancy sprinkles and a light dusting of powdered sugar.
Had a little dip in the center of the cakes thanks to popping open the oven open too soon (pro tip: jiggle the oven to see if your cake is really set before opening that door!), and the drip was a little thin for my liking (less cream next time) but most importantly, it was moist and delicious with a good crumb and a lot of berry flavor. Happy Sunday, cake lovers!
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