There’s no need to take cake decorating classes at your local bakery to make this cake look absolutely fabulous! Switch out the blueberries for cranberries in the winter and you’ve got yourself the most exquisite Holiday cake at your party!
Even if you know what you’re doing, decorating a cake can be stressful. That’s why I love the look of this cake. I spread the frosting on with a baking spatula and make sure I emphasize the spreading movement because smooth is not your goal for this look {stress free}. Let the sugared fruit do the talking.
Want to make sugared blueberries too?
Check back next week for the recipe!
Candied Lemon Slices
Ingredients
- 1 Large Lemon
- 1 Cup Sugar
Instructions
- Prepare ice-water bath; set aside. Using a sharp knife, cut your lemon into 12 paper-thin slices {be sure to discard seeds and ends of rind}
- Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain
- Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer {do not let boil} until rinds are translucent, about 1 hour
- Transfer to a baking sheet lined with parchment. Let stand until ready to serve
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