i've been on a buttermilk fruity cake spree the last month or so. you know, i am in love with that lemon-blueberry cake i made a while back. for our little v's birthday earlier this month i decided that we should celebrate with that exact cake. the recipe only makes one 8-inch cake so i doubled it and turned it into a 2-layer cake with homemade lemon curd filling, all topped with some yummy home whipped cream and farmer's market fresh berries. yes, you can still find berries even this late in the season. i know we are already in fall, but being in SF, october is like our summer and those berries are still around. i'm not complaining.
anyway, the cake was delicious. the whipped cream and berries on top with the tart lemon curd filling (because i like my lemon curd more tart than sweet) were all just perfect. i think i had dessert (cake) first before eating my dinner that night we celebrated her birthday. i mean, c'mon... when you have something this good-looking? plus, i tend to eat my desserts first before a proper meal. i know, so awful, but that's the only way i have room for dessert! hehehe ;)
below are all the links to the recipes used to make this very pretty berry birthday cake. you can adjust any of the recipes to your liking. enjoy and happy baking! :)
berry-licious birthday cake
ingredients:
- 2 lots of this lemon-blueberry buttermilk cake recipe
- 1 lot of this meyer lemon curd recipe
- 1 lot of this whipped cream recipe (actually, you could probably get away with just half if you like)
- fresh berries for topping (i used blackberries, raspberries and strawberries... of course, you can use any fruit of choice)
directions:
prepare all recipes per their instructions. once all of that is done, assemble the cake and topped with the whipped cream and fresh berries (or fruit, whichever) and enjoy! happy eating. :)
makes one 2-layer 8-inch cake.
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