08 June 2011

Chocolate Blackberry Cake

Urgh, whenever I go to edit a post that is already published, I accidently click "Save as Draft" and all the info gets deleted. Rewriting all the words now. Anyone know how to get that info back?? Please help lovely internet friends.


So I made this cake for my sister's birthday. So Happy Birthday Natalie. Even though we seem to never be able to have a conversation that doesn't end in one of us storming away, give each other dirty looks all the time and it seems like you will always see me as your annoying little sister, you are still my sister. So I will take the time to make you a proper birthday cake. 
  




These first two, well three but you know, are film photos. And I am kinda regaining my love of film. I used to be all film all the time. Pretty much going through 4 1/2 years of college, using film 95% of the time. Even when digital was a requirement I would convince my teacher to let me scan in negatives, probably annoying them to know end because I would refuse to follow any rules. But when I started shooting food, that all changed. I shot one roll of food photos on film and they didn't come out very good so I basically move straight to digital. I love how my digital ones come out, I'm glad I can finally appreciate digital. I was a self proclaimed digital trash talker before. But when I randomly picked up my film SLR the other day after shooting all these chocolate cake photos, I had the urge to shoot film photos with my dust lined camera. And I am so glad I did because I really like how they came out. So I'm not going to go total 180 and do only film, but a mix of film and digital. There should be a good balance. 





Isn't the buttercream such a lovely shade of pink? I had no clue it would come out this color, since the jam is so dark, I thought it would look more purpleish. But I'm so glad I used the amazing Bonne Maman, because this buttercream is so spoon worthy. As is the jam. I could just eat them by themselves all day long. 

Dear Bonne Maman,

I have become quite obsessed with you lately. Your little jams have the cutest labels, jars, lids, etc. And not to ment the product, I have not had one that I was completely smitten with. Can I please just move to france and become your photographer?

Sincerely, 
Your Truly 








Yes a cake cutter comb! Looks a bit weird, no? Well after reading about them a few times online, I thought they were interesting and might look good for styling effect. And then the next day when I was scouring an Antique Mall that I have driven by my whole life but some how never thought to go in, I saw one! Well, two exactly, but this one was cheaper and the teeth were straighter anyways, so I thought I should go for it. So I used it on this cake, then to realize that it is for a cake, like a bundt, pound or angel food cake, that doesn't really have a frosting. It is supposed to be a softer and cleaner way to cut a cake. I'm sure it will work good when I make a bundt cake, but for a heavily frosted cake like this, I should stick to a hot knife. 



Recipe from HERE

24 comments:

COEN + KELLY said...

Mmmm. And, you're absolutely right, Bonne Mamam is DELISH! I LOVE LOVE LOVE your blog.

Julie Marie said...

Thanks!

hollypop said...

what is that comb thingy? a cake comb? whaaaa?

i am eting that exact jam on my morning bowl of greek yoghurt and muesli as i type. it's delicious!

Katie said...

I doubt your sister thinks you're overly annoying when you make cakes like this! :)

apronless said...

Katie's comment made me laugh. It looks delightful.

Val said...

INCREDIBLE!

birdie to be said...

YUM! And happy birthday to Natalie too!

Jenn said...

beautiful blog! love the title and your gorgeous photos!

Salvador Dali said...

O my God! That's amazing!! I love it:) you have talent;)

Bianca said...

I love your ability to make food look appetizing and artful at the same time!

Jen H said...

You're film photos are gorgeous, well all of them are, but there is something magical about using film.

This cake looks so easy and yet perfectly special for a loved ones birthday. Lovely!

Dee D. said...

Love bonne maman as well!
Your cake looks amazing! So perfectly iced and love the addition of blackberry butter cream layer :)

athriftyfoodie said...

mmmm, looks lovely, almost too good to eat!

word_e said...

i am actually going to try & bake this myself one day . . . soon

thanks for the recipe it looks amazing

Kristin said...

Looks seriously delicious!

Kaitlin said...

What a beautiful cake! That pink color really is gorgeous. Surprised me, too!

Kate said...

If you haven't already, you should really consider making jam yourself. it's really easy, and tastes amazing. bonus that it's waaaay cheaper than buying it already made. Last summer I made blackberry jam - http://kitchentrialanderror.blogspot.com/2010/08/blackberry-jam-blackberry-syrup.html.

Alida said...

Just came across your blog and WOW! You're photography is OUT OF THIS WORLD! And that cake looks DELICIOUS! It's my birthday in 2 days and I think this cake would be perfect for my bday party tomorrow night. :)

emm said...

I am so in LOVE with your cake board! Did you make it yourself? Very cool. And your icing skills leave me dumb founded. So smooth, well done! I agree, the top few photos on film are amazing, there is something about the colour that is so much more true than ones taken on digital. I too resisted the digital world, now I mostly shoot with it. I do miss my film cameras, but it's just too expensive when you take as many photos as I do!

JonnyWalker said...

O my God! That's amazing!! I love it:)
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Cheap Diablo 3 items said...

great photos!!!! quite country side result, enjoy your own attire consequently elegant and lovely!!!

Leaf said...

Lovely recipe! Blackberries and chocolate would make a dazzling cake. Thank you!

As for Internet advice, I'd say copy your work frequently (Highlight text, Ctrl + C) or work in a word processor that doesn't depend on the Internet. I know those are makeshift ways to save online work but I hope it helps for the present. Cheers!

laura said...

i will be making this for my office buddies for Valentine's Day-I've been obsessed with Bonne M(whatever it's called) blackberry preserves in my morning yogurt lately, so it took zero convincing to make a cake with it!!!

Irmak Oztarhan said...

it's a lovely recipe! can you tell me what can I use instead of marshmallow creme? it's hard to find it.