Blackberry Buttercream Birthday Cake

For years now I have told my friends that instead of buying birthday presents, I will bake them anything their celebrating heart desires. Word gets around pretty fast and some months it seems like everyone is having a birthday ("do half birthdays count?").  For this recent occasion a friend of mine just knew he wanted cake. Lots of cake. Throwing out a list of classic options, I added this recipe for a blackberry buttercream at the last minute because it has been on my recipe bucket list for almost a year. I was surprised but not so secretly pleased when i became the chosen one.

The uniqueness of flavors was what originally draw me to this cake. I have had many types of buttercream, from strawberry jam to peanut butter (and yes, those two do taste amazing together). Blackberries, however have yet to appear in either my own or a bakeries final frosting product. Although I rarely bake them, cakes are actually one of my favorite projects because they you a real sense of accomplishment afterwards. Unlike cookies or even cupcakes, finishing a cake is building a little house. They also serve as impressive presents because not nearly as people are willing to take on the hassle of baking a whole cake as they are to whip up a batch of brownies.

This recipe uses a basic white cake base which goes well with the thick buttercream, allowing it take center stage. I did have a bit of an interesting first date with the frosting recipe. For some reason I overlooked that the ingredient list calls for blackberry "puree." My mind simply stopped after the word blackberry, thinking there be a recipe for said "puree" later on. Fast forward to cake in the oven and me standing at the counter armed with a fresh carton of blackberries. I read, read, and look closer but no where is this puree recipe to be found. Since I am an admittedly lazy baker, the following confession should not come as a surprise to anyone: placing the blackberries in a bowl, I grabbed a clean glass and proceeded to smash the berries until the resembled a "puree." 

This may or may not have led my frosting to take on the bright pink color seen in the photos versus the much more sophisticated and subdued purple on the original recipe. Good news is my friend was not afraid of a little pink. Also the frosting tasted absolutely amazing which never hurts. Since figuring out what puree actually is, I have to say that I almost prefer my MacGyvered way. As long as the color isn't an issue, this version has a incredibly fresh berry taste, especially without the added sugar in most puree recipes. Last but not least I added freshly dark chocolate chunks because it's dark chocolate and that is always a good enough reason. It also added a nice contrast to the cake, balancing out out the soft texture and sweet flavors. In conclusion, the next time you are looking a baking project with that "house building" sense of accomplishment,  I recommend this unique cake.

Challenge Accepted: Gluten-Free Sugar Cookies

Ask any vaguely experienced baker one project that never turns out like the magazine photo and cut-out sugar cookies will certainly come up. Every holiday they are gracing the glossy pages of cooking magazines and spamming up Pinterest newsfeeds, all promising to be an "easy" way to bring a festive touch to your table. Let me the whistleblower on this illusion; the chance of one churning out a batch of photo-worthy cut-out sugars are lower than the chance of a family holiday where everyone gets along peaceably for 8 hours. Hours of preparation, expensive ingredients, and a patient hand still somehow end up looking like a kindergarten project. I know this firsthand. So clearly I was having a moment of insanity when I decided that for Easter Sunday I was not only going to make cut-out sugar cookies but gluten-free ones.

Cut-out sugar cookies, also know as rolled sugar cookies come in as many variations as good old fashioned chocolate chip cookies, all claiming to have reached perfection. After much contemplation, in other words randomly placing my finger on the search feed, I decided to go with this recipe. Simplifying things even more, I just used 1 for 1 gluten free flour in place of the white flour. Oh and did I mention I decided to partake on this project after two glasses of wine... Let the fun begin!

These cookies are like a ill-behaved child, you can't really ever trust them. Just when things seem to be going right, they challenge you. They were completed in time for Easter dessert so that is one accomplishment to be honest. I give them an A- in appearance, they did turn out quite pretty and festive. The taste however left something to be desired. My mom had no complaints so while they would please a room of gluten freebies, they won't make wheat lovers, such as myself too excited. I would definitely use this recipe again for regular rolled/cut sugar cookies with a few modifications for a gluten free version to make them less dry and biscuit-y. Alas here is what I have learned thus far:

• Refrigeration of dough is ESSENTIAL. Seriously, if the dough gets to warm your might as well throw your cookie cutters right back into the cabinet. Many recipes say you can refrigerate for at least an hour or overnight. However, I would strongly advise against the overnight options, or else you will end up with a rock hard mass that requires kickboxing punches in order to bring it back to a kneadable temperature. 
• Along the same lines, separate dough in two or even three sections to keep it from getting to warm.
• Pay attention to baking powder and sugar when measuring, they are key factors in the cookies keeping their shape while rising as opposed to spreading out like someone sat on them while they were still warm. 
• Glaze when cookies are warm, frost when cookies are cool. 
• Bake on parchment to make removal avoid breakage while transferring afterwards

I used my go-to orange glaze with pistachios for added decorations. This saved the gluten-free version, adding some extra moisture and flavor but it is absolutely addictive on regular sugar cookies as well. Since the cookies came out pretty exact in shape I felt the glaze had a messy look in a casual chic kind of way, but that may be through my own stubborn rose-colored (and post wine) glasses.   

Orange You Glad Glaze

• 3 cups confections plus more for taste
• Zest from 1 orange
• 1/4 cup fresh orange juice (I usually a combo of the juice from the zested orange and bottled O.J.)

Combine orange zest and juice. Slowly add powered sugar until consistency is that of a thick paste. That's it!

Hope these tips help you achieve sugar cookie success or at the very least take away any guilt from past failed attempts. Best of luck!