Spook-Bury Cake 👻

Please read before mixing -Simply cake plays the main role as cake -Sugar Pie lends at making the cake more dense with its custard like bakery aspect, adding more depth, adding some caramel/brown sugar notes. -Blackberry (VSO) adds the ripe dark blackberry, almost syrupy, sweet berry flavor -Mora (Blackberry) adds the body of the blackberry, fills in the other blackberry, with an almost tart undertone. Completing my blackberry -Cranberry jam isn’t a completely supporting berry here, but giving a slightly tart cranberry essence, with a jammier feel,not too sweet, while enhancing the other berries without interfering with the blackberries too much.

• Catalan cream blends spicy bold cream and mixes well with sugar pie. -Frosting adds a sweet sticky glaze.

Spook-Bury cake is a rich dense cake with Blended Blackberries full and ripe, sweet and tart. Topped with a sweet creamy sugary glaze.

This needs a few days to settle in. The Catalan cream plays very nicely with Sugar Pie. The VSO blackberry has the best, sweet ripe flavor for a blackberry and I’ve paired it with Mora too fill the berry out with it’s more tart less ripe quality. Cranberry jam will give a hint of cranberry, sweet but still a little tart, and jammy, texture. Definitely not a main berry. The bakery is nice and dense. It’s not a heavy recipe, I like the flavor, eggy, homemade cake, crumbly, rich with jammy blackberries baked on top drizzled with glaze. 5 days.