Making Lemon Berry Mascarpone Cake

First, pipe or spread a dollop of your frosting onto a cake circle to act as glue to hold the layer in place.

Set first cake layer on top of circle.

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.

Repeat the same steps.

Then add your third layer.

Next, starting from the base of the cake, drag your piping bag in circles around the cake until the sides are mostly covered. Because the design is more rustic, it’s okay to have some openings in the frosting.

Place and hold a cake scraper against the side of the cake and gently pull the cake around to smooth out the frosting.

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

Continue coating cake with remaining frosting and scraping gently as desired.

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

Eat and enjoy!