Blueberry Swan Lake Cake

By norsegal8

The fanciful image of this cake reflects the flavor within: soft-as-swan's-down white butter cake, silky lemon buttercream, and a shimmering lake of dark blueberry topping.
This cake is lovely enough to serve any time of year and satisfying yet light enough as the finale for a grand dinner.

Ingredients

• SPECIAL EQUIPMENT NEEDED:
• 2 9 1/4-inch by 6 5/8-inch oval pans
• oval platter or board, flat portion at least 10 inches by 7 inches
• pastry bag and number 22 star tube
• plastic swans can be used in place of piped meringue swans. They are
• available at party stores and can be painted with a thin coating of
• Royal Icing
• CAKE COMPONENTS:
• 2 meringue swans and 1/4 cup stabilized whipped cream
• 1 recipe White Chocolate Whisper Cake baked in oval cake pans
• 1 recipe Neoclassic or Classic Lemon Buttercream
• 1 recipe Winter Blueberry Topping

Details

Servings 12

Preparation

Step 1

1. Frost directly on a serving plate, using strips of waxed paper slid under the sides. Or make a cardboard base,using one of the cake pans as a template.

2. Spread a little buttercream on the platter or board to keep the cak from slipping.

3. Fill and frost the layers with a 1/4-inch thick layer of buttercream. use a small metal spatula to create vertical lines to represent waves on the sides.

4. With the remaining buttercream pipe a border of sideways shells using a number 22 star tube. Chill for 30 minutes.

5. Up to 2 hours before serving, carefully so as to not damage the border, spoon room temperature Winter Blueberry Topping smoothly over the cake.

6. Complete the swans by piping the whipped cream and securing the heads and necks and set on the cake.