Hello long lost friends! I hope you all had a good week last week, and a nice relaxing weekend. My weekend? Oh yeah, it was the best. Like seriously, THE BEST! Saturday, May 26, I married my best friend and soul mate in front of 225 of our closest family and friends. The day was absolutely perfect. I can’t wait to get all of our pictures back to share everything with you guys. For now, I just have some snapshots that my mom took to give you a little peak.
And for the big finale, I made my own cake. You can check out this post to see the cake that I chose, and the baking process. It was a vanilla almond cake, and then I made blackberry mousse and white chocolate buttercream.
I made the cakes the weekend before the wedding, wrapped them up tight in saran wrap, and froze them. Monday I put them in the cooler and headed home. 6 hours later I was back in Wisconsin and my cakes were all still intact and chilled. I immediately put them in my parent’s freezer.
Then Thursday evening I made my fillings and frostings. I was nervous about doing them too far in advance, but everything turned out great. I didn’t know exactly how much of each to make, so I did 6 batches of the mousse and 7 of the buttercream. I ended up using about half of each. Whoops!
The buttercream that I made was from this recipe. I followed the recipe exactly and it was perfect. The frosting was soft when I first made it, but after refrigerating the cakes it hardened up and held the texture I made perfectly.
Prep Time: 40 minutes
Keywords: bake dessert cake
Ingredients (2 cups)
- 1 teaspoon unflavored gelatin
- 3 tablespoons cold water
- 1 cup blackberries
- 1/4 cup granulated sugar
- 1 egg white
- 3/4 cup heavy cream
In a small bowl, sprinkle the gelatin over 1 tablespoon of the water and let stand until softened, about 5 minutes.
In a blender, puree the blackberries with the remaining 2 tablespoons of water.
Strain the blackberry puree into a small saucepan; there should be about 3/4 cup.
Add the sugar and bring to a boil.
Simmer the blackberry mixture over moderate heat, stirring occasionally, until it is slightly reduced, about 5 minutes.
Stir in the softened gelatin until dissolved.
Put saucepan in freezer and let the mixture cool.
In a medium bowl, using an electric mixer, beat the egg white until firm peaks form.
Using a rubber spatula, fold in the cooled berry puree until no streaks of white remain.
In another bowl, beat the heavy cream until softly whipped.
Fold the whipped cream into the berry mixture and refrigerate until chilled, about 1 hour.