Lemon Blueberry & White Chocolate Cake with Cloudy sky design and DIY Pennant Cake Topper

Lemon Blueberry & White Chocolate Cake

This cake is a small version of a cake I’m going to be making for my Godson’s christening this weekend.

I will be in Finland and will be using fresh blueberries but don’t worry if you cannot get fresh ones – I’ve tested with frozen berries and the taste is great.

I very much like the simple design – minimalistic and clean lines are the main characters in Finnish design.

The flavours of this cake are summery and sweet. I truly hope the guests of the little man’s big day will like it. And of course, the real cake topper will display the little man’s name! Lemon Blueberry & White Chocolate Cake

Lemon Blueberry & White Chocolate Cake
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Layer cake with lemon cake and white chocolate cake filled with blueberry buttercream and iced with blue coloured lemon buttercream with white chocolate cloud decorations.
Servings Prep Time
6-8people 3-4hours
Servings Prep Time
6-8people 3-4hours
Lemon Blueberry & White Chocolate Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Layer cake with lemon cake and white chocolate cake filled with blueberry buttercream and iced with blue coloured lemon buttercream with white chocolate cloud decorations.
Servings Prep Time
6-8people 3-4hours
Servings Prep Time
6-8people 3-4hours
Ingredients
  • Lemon Cake
  • 100 grams unsalted butter
  • 100 grams granulated sugar
  • 2 eggs
  • 1/2 teaspoon baking powder
  • 100 grams self rising flour
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest grated
  • 1 tablespoon sour cream
  • White Chocolate Cake
  • 100 grams unsalted butter
  • 75 grams white chocolate
  • 100 mililiters milk
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 100 grams self rising flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 120 grams granulated sugar
  • Blueberry Buttercream
  • 120 grams blueberries
  • 100 grams unsalted butter
  • 1 tablespoon water
  • 1/2 teaspoon vanilla extract
  • 350 grams powdered sugar
  • Teal/Blue Lemon Buttercream
  • 120 grams unsalted butter
  • 2 tablespoons lemon juice
  • 275 grams powdered sugar
  • 1/2 teaspoon teal/blue food coloring
  • Extras
  • 70 grams white chocolate melted
  • 30 mililiters blueberry juice unsweetended
  • 2 paper straws
  • decorative tape
  • coloured paper
  • paper string
Servings: people
Units:
Instructions
Lemon Cake
  1. Preheat oven to 180°C and lightly grease and flour a 15 x 8 cm cake tin.
  2. Place butter and sugar in a mixing bowl and beat until smooth.
  3. Add eggs one at time, mixing for a minute in between.
  4. In a separate bowl combine flour and baking powder and add to the egg mixture.
  5. Mix lemon juice and zest with sour cream and add to the mixture mixing until incorporated and smooth.
  6. Pour into cake tins and bake in preheated oven for about 30 minutes, until a tooth pick inserted in middle comes out clean.
  7. Allow to cool before levelling the cake.
White Chocolate Cake
  1. Preheat oven to 160°C and lightly grease and flour a 15 x 8 cm cake tin.
  2. Place butter, chocolate, milk and vanilla in a saucepan and melt over medium heat constantly stirring. Once melted remove from heat.
  3. In a mixing bowl combine flour, baking powder, sugar and a pinch of salt.
  4. Combine the mixtures adding eggs and mix until incorporated and smooth.
  5. Pour into cake tins and bake in preheated oven for about 40 minutes, until a tooth pick inserted in middle comes out clean.
Blueberry Buttercream
  1. Place blueberries and water in a saucepan and cook over medium heat constantly stirring for 2 minutes.
  2. Push through a sieve and preserve the concentrate.
  3. Beat butter, blueberry preserve, vanilla and half of the powdered sugar in a mixing bowl, beat until smooth.
  4. Add the remaining powdered sugar and beat again until smooth.
Blue/Teal Lemon Buttercream
  1. Beat butte and half of the powdered sugar in a mixing bowl, beat until smooth.
  2. Add the remaining powdered sugar, lemon juicer and blue/teal food coloring and beat again until smooth.
Assembling and decorating
  1. Once cooled level the cakes by using a cake leveller or a knife.
  2. Then cut both cakes into two layers.
  3. Place some buttercream on your cake plate and place white chocolate cake layer in middle of the plate. You can moisten the cake and add flavour by spreading some blueberry juice on top.
  4. Spread 1/3 of the blueberry buttercream evenly on the cake and top with lemon cake layer, repeat by adding second third of blueberry butter cream and topping with white chocolate cake layer.
  5. Spread evenly the remaining blueberry buttercream on the cake.
  6. Place your last layer of lemon cake on top and start crumb coating using about a third of the lemon buttercream.
  7. Place the crumb coated cake in refrigerator for 15-20 minutes, this will reduce crumbs and makes it easier to decorate.
  8. Using a spatula spread the remaining buttercream icing smoothing edges as much as possible.
  9. Add your white chocolate decorations on the side and cake topper if you are using one.
Recipe Notes

white chocolate clouds
For cloud mould I used wilton flower cookie cutters, using the 3 smallest sizes of this 6 piece cutter pack.

white chocolate clouds

white chocolate clouds

white chocolate clouds

white chocolate clouds

 

tapping the sheet to the counter helps to smooth the surface.
tapping the sheet to the counter helps to smooth the surface.

paper pennant

paper pennant
You can write name or a greeting in pennant cake topper.

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