Incredibly Easy Blueberry Cake

In a large bowl, combine the eggs, sugar and salt. Whisk the mix until the color is light yellow and small air bubbles form.

Add oil into the whisked eggs. Sieve in flour and baking powder. Make sure to mix the ingredients very carefully so that the final texture is light and airy. Pour batter into a cake tin and bake for 35 minutes.

In a large bowl combine the buttercream mix and milk. Whisk it until the consistency is fluffy and buttery. Set about half of cup of white buttercream aside. Put in a few drops of green dye into the bowl and mix thoroughly. Set half of cup aside. Continue adding a few drops of the food coloring, setting half of cup aside after every mixing. Continue coloring, until you have four different shades of green buttercream made.

Once your cake is baked and chilled, slice it into six equal piecess for layering. Spread different colored buttercream on top of each cake layer, starting with white and ending with the darkest green. Leave some of the white buttercream for top. After you’re done stacking, it is a good idea to refrigerate your cake for it to set. If it turned out to be wobbly – pierce wooden skewers through the layers before refrigerating it.

Once you’re done with layering, it is time to decorate your cake. For that you’ll need to arrange the mint leaves and blueberries to your liking. We did it like this by neatly arranging the mint leaves around the edge in a circle and filling the rest with blueberries.