Eight Steps to a Beautiful White, Blueberry Filled, Cream Cheese Frosted, Drip Cake

A couple of months ago I popped an unfrosted cake into the freezer to use for later and forgot about it. I came across it while I was looking for something else in the freezer and thought I would bring it out to have it as dessert last night.

Cream cheese frosting sounded better than butter cream this time and I had blueberries in the freezer that I could thicken and use as a filling. Perfect!

With all the ingredients on hand I formed a plan in my mind and set to work making a blueberry filled, cream cheese frosted white cake. Yum right?

Step 1, I used a 6″ baked cake, excess cake sliced off to create a flat surface. I created a frosting “dam” to prevent the filling from oozing out.

Step 2 fill it! I thicken 1 cup of frozen blueberries with about 2 Tablespoons of flour and about 3 Tablespoons of sugar (or to taste). Microwaved it for about 2 minutes then stirred, then another 2 minutes until it thickened. Then I cooled it before using it on top of the cake reserving about half of the thickened blueberries for the blueberry drip.

Step 3 place the second layer on top with the bottom of the cake facing up.

Step 4 crumb coat. It really helps to do a crumb coat to seal in all the crumbs. After frosting with the crumb coat pop it in the fridge to harden up for about 15 minutes (go stick a load of laundry in while you are waiting 😉 ).

Step 5 final coat of frosting.

Step 6 Blueberry drip. Using the leftover blueberry mixture dump it all right in the middle of the frosted top layer then carefully spread the blueberries towards the edges being careful not to just slop it over the sides. It should delicately drip down the sides.

Step 7 using a large star tip gently pipe pretty peaks onto the blueberries. (You can never have too much frosting right?)

Step 8 slice and enjoy!!

I hope you enjoyed this fun little step by step on decorating. Hopefully this gives you some ideas! Happy decorating 🙂 -MM