let’s make some frosting, milk and flour…<\/p>\n![\"triple-berry-cake|](\"http:\/\/www.hollyscheatday.com\/wp-content\/uploads\/2015\/05\/triple-berry-cake-ttle-HollysCheatDay.com_.jpg\")
<\/a>Now, to this cake…in Los Angeles there is a bakery called Sweet Lady Jane<\/a> that is known for this triple berry cake that they make. I pretty much fell in looove with this cake from the first bite; moist cake with layers of light whipped frosting with fresh berries, and the whole exterior is covered with the same incredible whipped frosting, drooool. I’ve wanted to recreate this cake for forever and thought that making this cake for Mother’s Day would be the perfect time. <\/strong><\/p>\n<\/a>Weeelll, it was almost perfect. First, while attempting to remove one of my cake layers from its pan (don’t think I let it cool long enough), it came out in 2 pieces, and in my attempt at salvaging it, it crumbled into about a billion more pieces..sigh, into the trash it went. Second, I thought I was doing the right thing by placing parchment paper on my cake stand to keep it clean, but when I tried removing the paper later it started to rip the cake in half…double sigh…honestly at this point I almost scrapped the whole thing and went somewhere to cry by myself<\/del>. <\/strong><\/p>\n<\/a>Also, because I lost a cake layer, I had to cut the two layers I had left in half so I would have enough cake, which made these layers super weak under the weight of the berries and whipped frosting. Which is why I highly recommend using muuuch less fruit and whipped frosting than I did–I put the lesser amount in the recipe btw \ud83d\ude42 Lastly, I had every intention of covering this whole cake with frosting like the original cake, but even after tripling the recipe I had just enough at the end to put some on top. Even though this cake was almost a complete disaster looks-wise it ended up being so freaking delicious y’all. It doesn’t quite taste like the cake I was trying to emulate, but it does taste like the most incredible trifle you’ve ever had. Even though I almost ruined this cake, don’t let that stop you from trying it \ud83d\ude42 <\/strong><\/p>\n<\/a>heated and mixed together for a bit…<\/p>\n<\/a>once milk\/flour has cooled place your butter (lots of it) and sugar into your mixer…<\/p>\n<\/a>whip your butter and sugar together until it’s super light and fluffy…<\/p>\n<\/a>then add your milk\/flour mixture…<\/p>\n<\/a>and whip the heck out of it until it’s like whipped cream…<\/p>\n<\/a>now for the cake, place your softened butter into your bowl…<\/p>\n<\/a> <\/strong> all whipped up…<\/p>\n<\/a>add your sugar…<\/p>\n<\/a>whip the heck out of this for a bit…<\/p>\n<\/a>now add your eggs one at a time, mixing after each addition…<\/p>\n<\/a>add some of your flour…<\/p>\n<\/a>mix it, then add some milk…do this until these are all mixed in…<\/p>\n<\/a>now, for a cute break (sorry for the bad quality, it was so dark)…<\/p>\n<\/a>after all of the milk and flour has been added…<\/p>\n<\/a>now add your vanilla and butter flavors, and mix, mix…<\/p>\n<\/a>pans, sprayed and floured…<\/p>\n<\/a>filled with the delicious batter, all ready to be baked…<\/p>\n<\/a>when it was taken out of the pan…<\/p>\n<\/a>then when I gently tried to move it, womp, womp…<\/p>\n<\/a>alrighty, a layer that didn’t crumble…<\/p>\n<\/a>nicely cut in half…<\/p>\n<\/a>placed on the cake stand–don’t use parchment paper like me \ud83d\ude42<\/p>\n<\/a>(too many) strawberries with all of the delicious frosting…<\/p>\n<\/a>onto the cake…<\/p>\n<\/a>then a cake layer…<\/p>\n<\/a>blackberries all mixed up…<\/p>\n<\/a>onto the cake…<\/p>\n<\/a>then another cake layer…<\/p>\n<\/a>raspberries all mixed up…<\/p>\n<\/a>onto the cake…<\/p>\n<\/a>then the final cake layer…<\/p>\n<\/a>then place your frosting on the top and garnish with berries as you like! \ud83d\ude42<\/p>\n