My littlest boys have birthdays side by side to each other. One turning one, so he didn’t have much say in what his birthday was about, my 4 year old however has been counting down the days till his birthday since Jan. when his older brother had his birthday. So it was kinda a go big or go home kind of an event. William, the birthday boy, requested a chocolate blueberry cake. He LOOOOOVES blueberry and they were totally in season at the time so we were eating loads of them. Naturally, chocolate blueberry was the most sound choice.
You can use whatever fresh fruit is in season. Peaches, Raspberries, Mangos! go for it. And you can use whatever cake you desire. This here blog has a pretty amazing Sour Cream Pound Cake, Or this handsome Chocolate Cake, Aubrey’s Every Occasion White Cake is AH-MAZING.
I made two baby cakes. I made a regular chocolate cake and baked it in a sheet cake. Using plates I carved 6 small circles (I did two different sized plates). In between each later I added THIS BUTTERCREAM FROSTING recipe + Fresh Fruit Filling in the recipe box below. Then I added another cake layer and repeated. At the end I dirty iced and and left it at that. I like the messy look with the fresh fruit mingled in. It looks simple, organic and perfect for a boys birthday.
- 2 cups fresh seasonal fruit of your choice
- 1/2 cup water
- 1/4 cup sugar
- 2 Tablespoons corn starch
- 1 TBS lemon juice
- Cut fruit into small pieces. If using a fruit with a thick skin, like peaches, you may want to peel first.
- In a sauce pan add fruit, water, sugar, corn starch and lemon juice. Bring to a boil and stir. Stirring constantly reduce heat and allow to cook until filling is thickened. (just for a few minutes)