This recipe is all about the saskatoon filling. You can use any white cake recipe you like, even a cake mix is good. It tastes yummy whether decorated fancy or rustic. I had no special occasion in mind for this cake, just a new lace mold for fondant that I just had to test out. Berries go very well with lemon so I iced it with a simple not too sweet lemon butter icing.
Typically I would make a two layer cake for this recipe, instead I divided the batter between one 8 inch pan, and six cupcakes. (Smaller servings when you don’t have a big family home anymore.)
You can substitute the saskatoons with blueberries if you can’t locate any saskatoons.
2 cups saskatoons (blueberries)
1/3 cup sugar
1/4 cup cornstarch
1/4 cup water
Add the berries and the sugar to a saucepan and stir. Mix the cornstarch in the water until dissolved and add to berries. Cook on low until berries are soft, set aside.
In a bowl mix together:
1 – 8 oz package cream cheese
1 cup sugar
1 tsp vanilla
Once blended fold in the blueberry mixture and place in fridge. Let it chill while you bake and cool the cake. Try not to eat it all, it really is good on cake.
Since I baked my cake batter into 1 layer of cake and six cupcakes. I sliced the cake in half horizontally, added the saskatoon filling
and then placed the top back on.
For the cupcakes I scooped out a little bit of the cake , filled it and then popped the cupcake top back on.
It seems like cupcakes take a mountain of icing so this recipe is very large. You can half it if making a cake.
2 cups butter
3 1/2 cups icing sugar
1/2 cup flour (yup flour)
1/3 cup hot water
zest of one lemon
juice of the lemon
yellow food colouring (optional)
Mix the butter on high until fluffy. Add the icing sugar and mix on low until incorporated. Add the hot water, lemon and lemon juice and whip on high for several minutes. Scrape down the sides of the bowl occasionally. Adjust the consistency by adding more lemon juice if needed.
For this cake I made a mound of icing on top and encircled it with icing roses. Use fondant if you don’t like to pipe flowers. I covered the sides with fondant using my shiny new lace form and then piped around the top and bottom.
Ice the cupcakes using a large cupcake swirl tip. Start from the outside, add the icing working towards the center.
I finished these using a little fondant butterfly.
Have a good week.