Blueberry Filled CakeThis is a very simple and delicious cake. It's filled with a blueberry compote, made from fresh blueberries that pop right in your mouth. Tart with the perfect amount of sweetness.
It is covered in a sweet and slightly tangy cream cheese buttercream, complimenting the soft smooth vanilla milk cake. Those pretty little flowers you see, made with royal icing, are like little candies adorning your cake.
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Your Mise' En Place'
To make this cake, scroll down to find all of these recipes below.
To make these treats, you'll first need to complete the following four recipes. Once completed, then you can assemble as instructed. All recipes can be made a few days ahead of time, then assemble when you're ready. The compote, the cream cheese buttercream and royal icing recipes are all shown below.
To make these treats, you'll first need to complete the following four recipes. Once completed, then you can assemble as instructed. All recipes can be made a few days ahead of time, then assemble when you're ready. The compote, the cream cheese buttercream and royal icing recipes are all shown below.
The CakeYou can make this cake design in any size. This vanilla cake recipe makes a 2 layer 6"x 3" cake. The genoise/sponge recipe will make two 8" x 2" & two 9"x 2" cake layers. The buttercream & compote recipes below are enough to cover either of the sizes of these cakes that you choose to bake. |
Cream Cheese Buttercream
Procedure 1. Make sure the cream cheese and butter are room temperature. 2. Mix all ingredients with an electric mixer, and beat until light and fluffy. 3. If adding food coloring, use a gel food color. I used Wilton yellow gel. 4. This recipe yields approx 2 pounds of buttercream , about 4 cups. |
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Blueberry Compote
Tip
You can substitute the blueberries with any nice berry, like strawberries & raspberries. Tip
In this recipe, you're going to make a sauce first, before adding the blueberries. I wanted the blueberries to remain whole, and not break down during the cooking process, so I added them after the cooking. The heat from the syrup with soften them just enough. |
Blueberry Compote
Procedure 1. Toss the blueberries with the lemon juice and set aside. 2. With the cornstarch, make a slurry with 2 tablespoons of the water by stir together in a small bowl. 3. In a medium saucepan, stir together the sugar, and water and the cornstarch slurry. 4. On medium heat, bring the mixture to a low boil. Turn the heat down and simmer the mixture for 5 minutes, to make your syrup. 5. Add the blueberries. 6. Allow the compote to come to room temperature before refrigerating. 7. This recipe yields 2 cups of compote. |
Royal Icing
Procedure 1. Add the sugar to your mixer, first. 2. Add remaining ingredients. 3. Whip until fluffy. You want the icing to be stiff to properly pipe the flowers. So add more powdered sugar a little at a time, if necessary. 4. Divide the icing in half, and add your chosen gel food colors. 5. Make drop flowers using an open star decorating tip. 6. This recipe yields 1 1/2 cups of royal icing. 7. When not in use, always keep royal icing in a covered container, with a wet paper towel laying directly on the icing. During use, keep royal icing in the mixing bowl, covered with a damp cloth. This is all done to prevent the royal icing from drying out. |
Preparation Tips
Follow these simple tips to create your own Blueberry Filled Cake with Cream Cheese Buttercream.
Dividing the Cake
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Filling the Cake Layers
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Tip 6" cake, use 3 tablespoons of filling for each layer. 8", 9", &10" cake use 1/4 cup of filling per layer. |
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Speaking of Gifts
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Where Design Ideas Start
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The Finishing Touches
It's all in the details. The little 'drop' flowers were made with royal icing and using an open star tip. The finishing touches are what makes your cakes look special and adds that personal touch that is all yours. |
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You might like to try these different buttercream icings!