This is what happened over the weekend. An epic bridal shower for Pheona! This is by far the best shower I’ve ever been to, because it’s simple, cosy, yet very elegant, chic and pretty. Most importantly, it’s joyful, heartwarming and memorable.
As part of the most anticipated family wedding, this bridal shower was a huge success. Thanks to Keturah, the most lovable maid of honor. And I am so glad that I was involved.
It would make more sense if this cake was a lavender cake. And honestly it would be so much easier to make a lavender cake. But the bride loves fruity stuff. So I figured blackberry would be a perfect combination.
Ingredients (one 5-inch 3-layer cake):Vanilla Sponge Cake 3 large eggs, room temperature, separated 1/2 cup granulated sugar 1/2 teaspoon vanilla extract 1 1/2 teaspoon lemon juice 1 tablespoon lemon zest 1/2 cup cake flour, sifted Blackberry Compote 2 cups fresh blackberries 1 tablespoon cornstarch 1/2 cup granulated sugar 2 tablespoons water Vanilla Whipped Buttercream Frosting 2 sticks unsalted butter, room temperature 3 1/2 cups powdered sugar 1 teaspoon vanilla extract 2 tablespoons heavy cream Purple food coloring paste
Preheat oven to 350F. Line the bottom of a 8-inch cake pan with parchment paper. Set aside.
In a bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add 2 tablespoon sugar and continue beating until stiff peaks form. Scrape the meringue in another bowl. Set aside.
In the same mixing bowl, beat egg yolks and 1/4 cup sugar on high speed until thick and light in color, about 5 minutes. Add vanilla, lemon juice and zest. Mix for another minute.
Sift flour and the remaining 2 tablespoons sugar over top of egg yolk mixture, followed by folding in half of the meringue.
Fold the rest of the meringue into the batter until just incorporated. Pour the batter into the prepared pans and smooth the top.
Bake for 25 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
To prepare blackberry compote, cook 1 1/2 cups blackberries, cornstarch, sugar and water in a small saucepan until the berries start to break down, about 10 minutes.
Lower the heat and simmer until the compote is thick, about 5 minutes. Let cool slightly before pushing the compote through a fine sieve to remove the seeded pulp. Let compote cool completely.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla and heavy cream, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
To assemble the cake, fill a pastry bag attached to a 1/2″ round tip with about a cup of buttercream. Place one cake layer on your serving plate, pipe a dam around the edge of the cake layer. Spoon 2 tablespoons of the compote inside the dam, along with a few fresh blackberries and 2 tablespoons of the buttercream. Gently spread the buttercream to seal the compote. Place another cake layer on top and repeat the same process. Place the last layer of cake on top. Smear a light coating of frosting on the top and sides of the cake. Cover and chill for 30 minutes.
Divide the remaining buttercream into 3 bowls, with one of them a little more than the other two to frost the top of the cake. Tint one of the other two bowls with 4 drops of coloring paste to create deep purple color. Tint another one with one drop of coloring paste to create light purple color. Take a teaspoon of the light purple buttercream, and mix it into the white buttercream, to create an even lighter pale purple color.
Remove cake from the fridge. Starting at the bottom, carefully smear the side with the deep purple buttercream, followed with light purple buttercream on the middle part, and the pale purple on the top of the cake. Use a mental spatula to smooth frosting all over the cake, to blend the colors together and create rustic stripes effect.
Use an offset spatula to gently smear horizontal strokes against the sides of the cake.
Cover and refrigerate the cake. Leave out in room temperature for at least an hour prior to serving.