Berry Covered Birthday Cake + a HUGE cake decorating secret!!
These instructions are based on a three tiered cake made up of an 8", 6", and 4" tier. Add cardboard round bottoms and supports as needed.
  • 2 layers 4" round chocolate cake
  • 2 layers 6" round chocolate cake
  • 1 8" styro foam cake round
  • Stabilized Whipped Cream(made from 4 C. Heavy whipping cream)
  • 2 C. Raspberries
  • 2 lb. Blueberries
  • 2 lb. Strawberries, thinly sliced lengthwise
  • Mint leaves, to garnish
  1. Cover the 8" styrofoam round in a layer of whipped cream.
  2. Press the thinly sliced strawberries into the cream all along the bottom tier of the round.
  3. Place the 6" cakes on top of the styrofoam round, filling the middle with whipped cream.
  4. Cover the cake in whipped cream.
  5. Press blueberries across the cake in straight lines, from bottom to top.
  6. Top the blueberry layer with the 4" cakes, filling the middle with whipped cream.
  7. cover the cake in whipped cream and press raspberries into the cream, across the sides.
  8. Keep cake refrigerated.
Recipe by The Kitchen McCabe at