The cake was first introduced to me
several years ago when my parents bought one for Tonie’s birthday. It was the
best cake I had ever eaten (and I don’t like cake!). In and on the cake, there
was an array of berries: Strawberries, Blueberries, Raspberries, Blackberries –
Let me tell you – It was delicious!
And to top it off, the icing wasn’t that
heavy, sugary, thick goop you usually find on the bakery buttercream cakes.
Since then, there has been a couple of
trial and errors in my endeavor to make the mouthwatering cake for myself, and
I am happy to share with you my results! I am by no means an expert cake
decorator or baker, but I do like to have a little fun!
I am calling this a Berry Sweet Cream
Cake, not because it is full of sugar and super sweet, but because there is
hardly any sugar in the icing and that makes it an awesome treat for those who
don’t want a super sweet treat!
Now, That is Sweet!
Now, That is Sweet!
Because this cake is made of real cream
and real fruit, the refrigerator life is not that long (honestly don’t know how
long because it is so delicious, there is not much to refrigerate afterward). I
have had great success when the cake is made the day before it is eaten.
