Blackberry Wedding Cake


My coworker Brandon got married last weekend, and through a series of events I ended up making the wedding cake. It was a pretty small and informal wedding and they just wanted a simple 6″ cake, so there wasn’t a ton of planning/time required. They wanted a white cake with an almond icing and blackberry filling/accents. This was also a fun opportunity to print a cake topper now that I’ve (finally) calibrated my 3D printer! It’s pretty simple, but I’m happy with how it turned out!


They also wanted a naked cake, so it was a little more critical that my actual bake turn out well. Ever since moving to SLC, my baking has been turning out …fine. With a naked cake, I really didn’t have the luxury of covering mediocre edges with icing though.I decided to use a recipe from Cake by Courtney  – she’s an SLC baker, so her recipes all account for the elevation! The bake turned out beautifully, and I just used my standard swiss meringue icing recipe. The inside was layered with blackberry jam, and the outside was decorated with blackberries and some…green things? I’m not much of a plant person.

I also printed off a topper, and then painted it rose gold with some extra glitter (because you cannot have too much glitter). I think it turned out super cute, and it’s a cute memento for the bride and groom 🙂

me cake

WHITE ALMOND CAKE (from Cake by Courtney)


  • 230 g cake/pastry flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 150 g unsalted butter, softened
  • 233 g granulated sugar
  • 4 egg whites
  • 2 tsp. almond emulsion
  • 80 g sour cream
  • 160 g buttermilk


  1. Line and grease 3 X 6″ pans and preheat oven to 325 F
  2. Sift together flour, baking powder, and salt into a bowl. Set aside.
  3. In a stand mixer, cream together the butter and sugar on medium speed.
  4. Add egg whites to the butter mixture one at a time, mixing well.
  5. Add the sour cream and almond emulsion to the butter mixture and mix well.
  6. Alternate adding the flour and buttermilk to the butter mixture, starting and ending with the flour mixture. Do not overmix.
  7. Divide the batter evenly between the three pans. Bake for 20 – 30 minutes until a toothpick comes out cleanly.
  8. Let the pans cool for 20 minutes, and then invert onto a cooling rack.

SWISS MERINGUE ICING (from Layered Cookbook)


  • 120 g egg whites
  • 200 g granulated sugar
  • 340 g unsalted butter, softened and cubed
  • 1 tsp. almond emulsion
  • 1/4 tsp. salt


  1. Whisk together the egg whites and sugar in a stand mixer bowl.
  2. Heat up the egg whites with a double boiler while whisking periodically.
  3. When the egg whites reach 70 C, remove from heat and put into the stand mixer. Use the whisk attachment and whip at high speed for ~10 minutes (until cool to touch).
  4. Switch to the paddle attachment and add in cubes of butter one by one. Whip until glossy.
  5. Add the salt and almond emulsion and mix well.


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