Hi all. Hows it going? How is the beginning of fall 2018. Mine so far is not too bad. Ive been trying to be more Whole 30, though I have my times when I indulge in non Whole 30 foods. After my second round of it, all I seemed to thin about was eating some sort of blackberry cake. I tried hard to not have cake, went on for weeks until I finally gave in. A girl sometimes just needs to have a good pice of cake. the first time trying to make this browned butter blackberry sage layered cake with swiss meringue buttercream, or recipe testing. The first test of this cake, didn’t go so well, I was trying to do almost like a pina colada-ish cake with blackberry curd. It was an epic fail, the cake itself was good, I made it with pineapple and coconut, it was yummy and moist, I made the blackberry curd which turned out too runny. When making the meringue, I browned my butter, and put it in the freezer to turn into solid, so that it would be easier to mix into the frosting. Here is where it all went downhill lol. So first my meringue was a little too runny, I did everything and couldn’t get it to act right. When I put the curd in the middle layers, it was leaking everywhere. The layers of my cake were like the leaning tower of Pisa. I couldn’t crumb coat the cake well because the frosting’s texture. You are wondering what a crumb coat is right? lol. A crumb coat is the base layer of frosting that you initially put on the cake, it will seal the crumbs in the cake, usually you refrigerate the cake for as long 20 mins or longer for the frosting to harden. Once the frosting hardens, it’s easier to place the second layer, smooth and decorate. I literally learned what crumb coat was a couple of months ago haha. Man was I disappointed at epic failure of my cake, like I almost cried. I hate when I mess things up. I gave myself I think 2 weeks to firgure out what went wrong. So I decided to try it again. See Below 🙂
Look at that beautiful sun glaring atop the cake lol. I really like this picture, and off course the cake. This was my second attempt, and it turned out beautiful and tasty. So I did some analyzing and figured out the problem. My issue browning all the butter and doing a curd. This time when I made it, I only put a small amount of browned butter in the frosting. I decided to put most of the browned butter in the cake itself, and omit the pineapple juice. Though I don’t thing the pineapple had anything to do with it. I also chopped up the blackberries, instead of doing a curd. My frosting was the right texture, and blackberries did not leak. I loved the balance of sweet and tart. We enjoyed it and were able to give some away. I have learned to only indulge in small amounts, as I only ate half a slice of this cake. I will try to make the pina colada-ish one again. Until then enjoy this recipe. Easy to make, even for the novice baker. Don’t forget to comment and share on instagram.