July is a month chock full of birthdays. It appears that I am drawn to my fellow Cancer and Leo kin because it feel like I am celebrating all month long. But among all these birthdays is a very special one, my mama’s birthday.
So to celebrate, I layered together some of my most delicious and reliable cake components to create a chocolate and berry delight. I used layers of moist chocolate olive oil cake, raspberry jam, a bit of chocolate ganache, and Blackberry Swiss Buttercream to frost the whole thing. Using a metal bench scraper, I created super crisp buttercream edges and then covered the cake with fresh raspberries brushed with a homemade glaze, which was surprisingly easy to make. Just a few everyday ingredients and you have a glaze that not only protects fresh fruit from oxidization but also, and more importantly, makes it shiny and pretty.
NEUTRAL FRUIT GLAZE
1/4 c. sugar
1/2 c. water
1 Tbsp. cornstarch
1 Tbsp. corn syrup
In a small pot, bring boil half of the water and the sugar.
In a small bowl, stir the the remaining water and cornstarch until dissolved.
While stirring the sugar mixture, add the cornstarch mixture in a steady stream.
Stir in the corn syrup, bring to a boil, then remove from the heat.
Cool the glaze, then brush onto fruit.