Geometric fondant decorsas explained in the blog post
7-inchand 9-inch glitter cake basesas explained in blog post (optional)
Instructions
Cakes
Preheat the oven to 350°F.
If making the cake as shown, grease two 6-inch round cake pans and three 8-inch round cake pans with flour-based baking spray (I like Baker’s Joy).
Sift together the flour, salt and baking powder in a large bowl. In the bowl of an electric mixer, beat together the butter and oil. Add the sugar and beat until well combined. Add the eggs, one at a time, beating well with each addition. Add the flour mixture and milk alternately in three additions, mixing well after each addition. Begin and end with flour mixture. Mix in the vanilla extract. Divide the cake batter between pans, filling each no more than 3/4 full.
Bake 6-inch cakes for 30-35 minutes, or until a toothpick tester comes out clean. Bake 8-inch cakes for 35-40 minutes, or until a toothpick tester comes out clean. Turn the cakes out onto cooling racks to cool completely. Level the cakes if needed. Torte each cake in half so that you have four 6-inch cake layers and six 8-inch layers.
Blueberry compote
Place the berries, water, sugar, and lemon juice in a large saucepan. Bring to a boil over high heat stirring until sugar dissolves and the berries burst and give off their juices. Use fork to mash the berries against the side of the pan as they cook. Reduce heat to medium-high. Stir together the cornstarch and water in a small bowl. Add the cornstarch mixture to the berries and cook, stirring constantly, until the mixture thickens to a jam-like consistency, 5-7 minutes. Let cool completely before using as a cake filling.
Assembly
Place the vanilla buttercream into a large disposable piping bag with the end snipped. Pipe a line of frosting around the top edge of an 8-inch cake layer. Fill with blueberry compote. Top with second layer, and repeat process ending with a plain sixth layer. Frost the entire cake with a thin layer of buttercream and smooth as much as possible (crumb coat). Refrigerate until well-chilled and the buttercream is firm. Repeat the process with the 6-inch cake layers, blueberry compote, and buttercream.
Knead well, and then roll out 1 lb. of fondant onto a work surface (dust with powdered sugar if sticky). Roll the fondant onto a rolling pin and transfer over the 6-inch cake. Smooth fondant down around the cake edges and further finish using fondant smoothers. Cut away excess fondant. (See fondant covering tutorial here.)
Save scraps and knead with the remaining 1 lb. fondant. Repeat previous process with 8-inch cake. When cakes are smooth and the fondant is dry to touch, add stenciled embellishments, if desired. Use corn syrup or extra buttercream to attach the decors if they don’t adhere naturally.
Place cakes on top of their glitter bases, if using. Alternatively, dowel the 8-inch cake with wooden or plastic cake support dowels and place the 6-inch cake on top.
Fruit filling requires this cake to be refrigerated, so make room in your refrigerator to store leftovers.
Keyword blueberry compote, french vanilla, vanilla buttercream