Tag Archives: Office Party

Blueberry Cake and an Office Party

Hello, Monday!

I mentioned Friday that I planned our office party last Monday at Sweet Grass Dairy in Thomasville, Georgia.  You may have even seen some pictures of it on my Instagram already.  If not, let me catch you up to speed:

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Sweet Grass Dairy is a local dairy that makes some ridiculously delicious cheeses.  We had an awesome spread of those cheeses (Green Hill, Asher Blue, Heat, and Thomasville Tomme), a meat board, their signature Devilish Eggs (deviled eggs with their house made pimiento cheese inside), bar bread, peppadews stuffed with chevre, prosciutto-wrapped pickled okra and honeydew melon… it was divine!  But as amazing as it was, it was a little short on cake.  And as my favorite Julia Child quote goes: “A party without cake is just a meeting.”

And we didn’t want to have a meeting.

14 Layer Vanilla Cake with Blueberry Buttercream Filling | Oysters & Pearls

So I made a cake.

A 14-layer vanilla cake with blueberry buttercream filling and vanilla swiss meringue buttercream frosting, to be precise.

And since I’ve already shared the recipes for almost all of this cake, I’ll just show you how I put them together to make this beauty.

14-Layer Cake Batter | Oysters & Pearls

First, I mixed up the batter for the cake layers themselves using this recipe.  It makes such a massive amount of batter at once.  I think it’s seriously time to upgrade my mixer to the professional series.

Butter | Oysters & Pearls

I use a lot of butter.  It helps if you slice it up into little bricks and let it come to room temperature.  It warms up more quickly, and incorporates more smoothly.

For this cake, I did use 8 inch pans instead of my usual 9 inch pans, so it was a little taller.  I probably wouldn’t do that again, but it does make for an impressively tall cake!  If you want to try it with 8 inch pans, reduce the baking time to 9 or 10 minutes (testing with a toothpick to make sure it comes out clean).

Cooling Cake Layers | Oysters & Pearls

Once you get all the layers baked and cooled on racks, or while you’re baking them, thaw out a frozen batch of Swiss Meringue Buttercream frosting {recipe and instructions on freezing & thawing here}.

Swiss Meringue Buttercream Frosting and Blueberry Filling | Oysters & Pearls

Take out a couple cups of the whipped up frosting and mix in about 3 tablespoons of blueberry jam {recipe here}.  This will be your filling.

Blueberry Cake Filling | Oysters & Pearls

I guess I’m not over my blueberry phase after all.

Put a dab of plain buttercream on a cardboard cake round (which hopefully is sitting on top of a lazy susan or something that spins around).  Place your first cake layer on the cardboard round, then top it with blueberry buttercream.

Cake with Blueberry Buttercream Filling | Oysters & Pearls

Repeat, until you get to the 14th layer.  Do not put blueberry buttercream on top of the last layer.  I try to save the prettiest cake layer for last, since it will dictate the top of the cake’s shape.  But you can always fix shapes with extra icing.  No one will mind.  I promise.

14 Layer Cake with Blueberry Filling, Unfrosted | Oysters & Pearls

Now you’re ready to crumb coat!  A crumb coat is just a thin layer of icing over the entire cake.  You ice it very thinly, smooth it out, and pop it in the fridge for 30 minutes or so.  It hardens and makes the rest of your job much easier and the resulting icing much smoother.

Here’s a beautiful video tutorial on crumb coating from my favorite baker/blogger, Stella Parks (aka BraveTart): {click here}

Vanilla Cake with Blueberry Buttercream Filling | Oysters & Pearls

I don’t have a picture of a crumb coat to show you, but I do have lots of pictures of the finished product!

14 Layer Vanilla Cake with Blueberry Filling | Oysters & Pearls

I garnished it with fresh blueberries from my parent’s house (you could very loosely call it a farm).

Blueberries on Blueberry Cake | Oysters & Pearls

And that’s it!  Sounds so easy, right?  Haha.  It really is, if you’re prepared and practice.  Making icing and freezing it is simply the best thing ever, to me.  If you didn’t want to go to these extreme lengths, you could greatly reduce the time involved in this process, while still making a cake yourself, by purchasing Publix Bakery buttercream icing, making a two layer cake with Duncan Hines White Cake Mix, and mix your favorite flavor jam (homemade or not) with some of the buttercream to make a filling between layers.  It would be really good!

Vanilla Cake with Vanilla Swiss Buttercream Frosting and Blueberry Filling | Oysters & Pearls

It was an awesome office party and everyone seemed to have a great time!  And y’all know I love any excuse to bake a cake.  :)

Happy Monday!