This morning on the blog I am elated to share with you some photos that I took of the lovely Susan of Cake Bloom (a local baker in Sonoma devoted to incorporating organic and seasonal ingredients in everything she creates) at Fifth Street Farms with additional styling by Boxwood Avenue and Alyssa Rhodes. These photos are featured on the incredible School of Styling blog this morning and wow what an honor! We met up at Fifth Street Farms one early morning and shot most of these before the fog burned off and it got too hot, thank goodness! Adjusting to the summer in Sonoma has been a challenge for me as I haven't had an official summer in like 10 years after living in SF, ha!
Susan is graciously sharing her recipe for this cake and a delicious buttercream which you can find below. In the meantime, enjoy some of the photos that took around the farm. There's actually a series of blackberry bushes on the property with no thorns, so all blackberries featured in the photos were picked mere minutes before the shoot! I've tasted so many of Susan's cakes by now and I gotta say that this one is hands down one of my favorites!
Here is her recipe and instructions for Wild Blackberry Curd and Buttercream:
2 c. wild blackberries (~1/2 C-3/4 C juice)
3 eggs yolks
4 tablespoons unsalted butter, cubed
¼ C sugar
2 TB lemon juice
Bring blackberries, ¼ cup sugar and ¼ cup water to a simmer over medium; reduce to low heat and cook 10 minutes. Remove from heat and let cool 30 minutes. Once cool, puree blackberries in a food processor and strain in a fine-meshed sieve, to make about ½-3/4 cups juice.
Put egg yolks, zest and lemon juice in a saucepan, add berry juice and stir well. Cook over low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon. Once thickened, remove from heat and strain curd through a fine-meshed sieve, pushing through with a spoon.
Whisk butter into warm curd until completely melted and combined. Cover top of curd tightly with plastic wrap to prevent a film from forming on top of curd and let cool completely before chilling in refrigerator.
Store in fridge for up to a week or freeze up to 3 months.
For Blackberry Buttercream, using a whisk attachment, add two tablespoons blackberry curd for every 2 cups of your favorite buttercream recipe and mix on medium speed until combined. To eliminate airbubbles, switch to a paddle attachment and mix for 2 minutes on medium speed.
Hope you enjoy and thanks to Susan and The School of Styling for this awesome opportunity!