Paper and Stitch · Jun 25, 2014

Make This: A Ten Minute Cake That Will Make You Want to Celebrate

So, you may have noticed that I’ve been dipping my toes (a tiny bit) into food lately and it’s been really fun for me. I’m not creating my own original recipes just yet, but I’m inching my way in that direction. Unless you count painting donuts to make watermelon slices as a recipe – in that case, I’m already there!

So, I thought I would share a semi-homemade cake idea that basically screams summer AND will only take a few minutes to make. That’s where the semi-homemade thing comes into play.

And since it’s light and fruity, I’m thinking it would be perfect for a summer party, the Fourth of July, or even a birthday…I did put some candles on it, after all.

So, if you don’t have time to bake a cake from scratch, but you still want to celebrate in style, give this cake a try. Good for block parties and potlucks too!

Here’s how you can make your own in ten minutes or less…

Ingredients and Supplies:

store-bought angel food cake, or make your own with your favorite recipe // whipped topping (I used Cool Whip, but you can use any whipped topping you’d like) // fresh blueberries // a plastic bag // a meat tenderizer or rubber mallet // a spoon


1. Remove the store-bought angel food cake from the packaging and arrange it on a cake plate. That way you don’t have to move it again.

2. Next, pour about a third to one half of a container of fresh blueberries into a plastic bag, remove the air and close it. *I tired to pick out the blueberries that were most ripe (or even over ripe) for this part. Then, using the flat part of a meat tenderizer, smash the blueberries to release the juices and squish the skins.

3. Add the smashed blueberries and juice to the whipped topping and stir until everything is well mixed. I used — ounces of Cool Whip. This will give you a very light purple color. If you want something that is a bit more saturated, you can add a tiny bit of purple food coloring gel.

4. With a spoon (no need to use an icing spatula – it’s really not that fancy), start spooning on the whipped mixture generously. Start at the top of the cake and let it fall down the sides naturally on it’s on, as you add more to the top.

5. Continue this process all the way around the cake. And add additional (whole) blueberries on top to finish. That’s it! All done.

Just for fun, I made a couple of super quick cake toppers too, in case you want to add some extra flair. The first one is just a few glitter flags. I made them with glitter tape and wooden skewers. *This option (below) looks kind of Fourth of July-ish to me, so if you’re feeling festive/ patriotic, try the glitter flags.

By the way, have you used glitter tape before? It’s kind of amazing. I just bought a pack of 24 rolls (all different colors) on Amazon

, in case you need a reason to add a few more spools to your stash.

And I made the second cake topper with a couple of eucalyptus leaves that I happen to have already. I just cut the leaves into shapes and glued them to wooden skewers.

Concept, photography, and styling by Brittni Mehlhoff

P.S. This cake only cost me $8 to make! Cheaper than buying a sheet cake at the grocery store, and a lot prettier, if you ask me.

Want more food DIYs? More food DIYs here.

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