Want to up your cake making game? Whether a birthday party, dinner with friends or a last minute celebration, this dessert is just the thing to make. It comes packed with layers of rosemary infused vanilla cake and blackberry compote plus gobs of buttercream all crafted by Le Loup and Bella Cosa Photography. Click here for even more and find the step by step below!
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From stylist and photographer, D’Arcy Benincosa… The inspiration from this shoot was to bring together pieces I’ve collected from all over the world and use them in a natural light kitchen. From blue laced fine bone china plates from Gien, France, to silver forks picked up from a trunk sale in England. The spoons have been picked up along my travels and work in Spain, Ireland, New York City, and little shops here in Park City, Utah. All this paired with white dishes from Crate & Barrel. It’s a dream kitchen and a dream cake! Baking should be about good food, good memories, and pretty things.
Rosemary + Fresh Blackberry Cake
Pull out your favorite, go-to vanilla cake recipe. Before filling up your pans, fold in 2 tablespoons of finely minced fresh rosemary! After baking let your cake cool completely and get ready to assemble.
Things you’ll need:
- Rosemary Simple Syrup
- Fresh Blackberry Compote
- Cream Cheese Buttercream
- 1 c. water
- 1 c. sugar
- 2 sprigs rosemary
Throw these all into a pot and let boil—leave the sprigs of rosemary whole. As it heats the rosemary will infuse the simple syrup.
- 2 c. fresh blackberries
- ½ c. sugar
Cut the blackberries into small pieces., but don’t emulsify, and add the sugar and letsit.
Cream Cheese Buttercream:
- 1 c. cream chesse
- 2 sticks unsalted butter
- 3 c. sugar
- 1 tbsp. Mexican Vanilla
- 1/3 c. heavy cream
Whip together cream cheese and unsalted butter. Slowly add in the powdered sugar. Once it’s all incorporated, add in the vanilla. Finally, slowly drizzle in the heavy cream, and vigorously whip the buttercream until light and airy – about one minute.
- Halved Cake Layer
- Rosemary Simple Syrup
- Blackberry Compote
From the baker, Tess Comrie… I have always had a love for food, especially when it comes to unique flavor combinations. I believe that a cake should taste as good as it looks–maybe even better.
My design aesthetic is rustic and simple. Growing up in a design-based family, I have always had a passion for beauty. I believe that the most beautiful things are organic and never overworked. All of my cakes are custom made with only the freshest ingredients, just like the flowers that top them.
Photography: Bella Cosa Photography | Styling: Bella Cosa Weddings | Cake: Le Loup | White Dishes: Crate And Barrel