Berry Topped Cake – Easy Cake Decorating!

I recently shared the Bunny Breakfast and Easter printables I put together for the girls and several of you commented about the berry topped cake on display. While that particular cake was purchased, I wanted to show you just how easy it would be to make your own! This is a simple cake to decorate with stunning results. It’s really all about the berries – they’re gorgeous by themselves, so when you arrange them on top of a simple cake and give them a quick glaze, you really can’t go wrong!

For this Berry Topped Cake, you will need:

1 – 3-inch thick, 8-inch round cake layer (our lemon layer cake recipe would be divine with the berries)
1 batch of swiss meringue buttercream or other frosting suitable for piping (please, please don’t use canned frosting)
Piping bag and Wilton Tip No. 32 (open star)
assorted berries
jelly (you can really use any berry flavor; I even used some strawberry rhubarb jam because that’s what I had on hand; strawberry freezer jam is also convenient or here is a recipe for crockpot strawberry raspberry jam that would be delicious.)

Begin by leveling the top of the cake layer and coating it with a thin layer of frosting to seal in the crumbs and provide a base of frosting behind where you will pipe the decorations. Chill the cake in the freezer for several minutes.

Fit your piping bag with Tip. No. 32 and fill ½ full with frosting.

Pipe parallel lines of frosting from the base of the cake, straight up and just over the edge of the top.

Continue all the way around the cake.

Rinse and dry berries.

Mound on the top center of the cake.

Heat about ⅓ C. of jelly in a small saucepan over medium heat until smooth and liquid. Use a pastry brush to carefully coat the exposed berries with a thin layer of jelly.

Done!

Was that about the easiest cake you’ve ever made? Use your favorite frosting recipe and a boxed cake mix (lemon, yum!). Once the cake was baked and frosting made, the total decorating time was less than 15 minutes – gotta love that!