Stacking & Frosting: Lemon Berry Mascarpone Cake

On a cake turntable, pipe a dollop of frosting onto a cake circle. This acts as a glue to hold the first cake layer in place.

With your piping bag, evenly spread roughly 20% of your frosting on top of the bottom layer.

Place second cake layer on top of the first, repeating the same steps, and then add your third layer.

Starting from the base of the cake, drag your piping bag in circles around the cake until the sides and top are mostly covered. Because the design is semi-naked, leave some openings in the frosting.

Gently pull the cake scraper around the cake to smooth out the frosting.

Use cake scraper or an offset spatula to also push the frosting on the cake's top toward the center.

Continue coating cake with remaining frosting and scraping gently as desired. Once the design is fairly smooth, stop! Over-scraping the frosting can lead to a messy look and cause you to accidentally pull crumbs from the layers.

If desired, add some fresh blueberries and small pieces of lemon zest to the top of the cake, base, and sides.

Slice, eat, & enjoy!