Ingredients:

  • 1 cup Unsalted Butter, softened
  • 4 cups Icing Sugar (Powdered Sugar), sifted
  • 1 teaspoon Vanilla Extract
  • 2-3 tablespoons Whole Milk or Heavy Cream
  • Pinch Fine Sea Salt
  • 7 oz High-Quality Dark Chocolate (70% cocoa)
  • 1 cup Seasonal Berries (e.g., Raspberries, blueberries)
  • 6-10 stems Edible Flowers
  • 1 teaspoon Powdered Gold or Silver Luster Dust (Optional)

Instructions:

  1. Prepare the Buttercream: Beat the softened butter until light and pale (5 minutes). Gradually incorporate the sifted icing sugar and salt. Finally, add the vanilla and milk/cream, beating until the frosting is smooth, light, and fluffy.
  2. Apply the Crumb Coat: Use a small amount of frosting to thinly coat the entire surface of the cooled cake to trap loose crumbs.
  3. Chill the Cake: Place the crumb-coated cake in the refrigerator for 20-30 minutes until the frosting is firm to the touch.
  4. Apply the Final Coat (Base Layer): Apply the remaining frosting generously and use a large offset spatula and bench scraper to smooth the sides and top until you achieve a consistent, even layer.