The other amazing thing about daylight savings is that it means spring is here. Well, to me, at least. Spring is my second favorite season because things start to grow and turn green and it's pretty and warm and just lovely. Can you guess what my least favorite season is then? (brown=death=yuck.) Anyway, we made this cake for Valentine's day, but I love it for this time of year. It's fun, cheerful, and bright. It's spring in a cake.
Normally I do this cake as chocolate with chocolate frosting and regular Kit Kats. However, the client wanted it to be white and pink. So we found these cookies and cream Kit Kat bars at Cost Plus and made it a vanilla cake with pink buttercream. You can do whatever you want--I've even made this cake in a heart pan. Pictured is an 8-inch cake, but I highly recommend you do a 9-inch, two-layer cake instead. The cake layers were too tall for the Kit Kats, so we had to pipe a row of pearls on the bottom to fill in the space. It's pretty, but if you're looking to avoid any piping details, go with the niner. (Did I hear a niner in there? Were you calling from a walkie talkie?)
I love baking from scratch, but use your favorite cake recipe (or box cake mix). Here are my favorite vanilla and chocolate cake recipes, adapted for high altitude. Here are my favorite vanilla buttercream and chocolate frosting recipes, too.
Basket of Berries Cake Recipe
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Two 9-inch round cake layers
12 Kit Kat candy bars (1.5 ounces each)
2 pounds fresh strawberries, halved
1 pint fresh raspberries
1 pint fresh blackberries or blueberries
2 tablespoons apricot preserves
Place your first baked and cooled cake down on the plate or cake board. If it is domed, slice off the dome part so it's flat (do this on both cakes). Spread frosting over the first layer. Place the second layer on top of the frosting and press down lightly. Spread frosting over the cake, making sure the sides and top are completely covered. You don't have to worry about it looking perfect because the candy bars and fruit will cover it up.
Unwrap the candy bars and use a knife to separate the bars from each other (instead of snapping them). Place the candy bars side by side around the cake. It will look more like a basket if you stick the side with the writing to the cake, but we didn't do that because we wanted the white side to show.
Arrange the fruit on top of the cake and pile it on. Warm the apricot preserves and brush it on top of the fruit to give it a shine. If desired, wrap a ribbon around the cake. Store in the fridge, but bring it up to room temperature before serving.
Idea from Taste of Home