Blackberry Lime Cake
Blackberry Lime Cake: This moist cake is topped with lime zest and blackberry buttercream, edible flowers, and fresh blackberries.
Spring has officially arrived. Although the weather in our area has fluctuated, I am ready to hear birds chirping and see green buds on trees. Mother Nature may be a little slow, but now is the perfect time to embrace pastel colours in their full glory. There are many occasions to embrace the vibrant colours and lush florals of spring, from Easter to Mother’s Day and baby showers to bridal showers. Blackberry Lime Cake is no exception.
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This cake celebrates everything about spring. Violet shades sing when sweetened blackberries combine with subtle lime notes, all created with the best of nature. We’re not only decorating the cake with beautiful edible flowers, but also tinting it with natural pigments found in blackberries. The result is a subtle purple hue that appears to be from a jar but was actually created by the earth.
The large size of fresh blackberries and their high water content make them underutilised for cake baking. You’ll get a soupy mess if you add a bunch of blackberries to a buttercream frosting. If you add fresh berries to the cake batter, they will sink to the bottom. We’re reducing fresh berries, and I mean way down past jam or jelly, to concentrate the flavour. Once it has been set, the result looks like paste. It clumps slightly when mixed with our frosting. The result is a speckled cake that looks like broken berries.
It’s not too sweet or tart. Just a mild, delicate blackberry. Slice some blackberries in half, and place them between the layers of your cake to give it a fresh berry punch. You can go bold or mild. This is a great one to try.