I N G R E D I E N T S-1 1/2 cups cake flour-1 1/2 cups all-purpose flour-1 3/4 cups sugar-2 1/2 tsp. baking powder-1/2 tsp. salt-1 cup (2 sticks) salted butter, cold, cut into small cubes-4 eggs-3/4 cup milk-2 tsp. vanilla extract-3/4 cup strawberry puree (from about 1 1/2 cup strawberries)-3/4 cup blueberry puree (from about 1 1/2 cup blueberries)-3/4 cup blackberry puree (from about 1 1/2 cup blackberries)

B E R R Y F R O S T I N G I N G R E D I E N T S - 2 Cups (4 Sticks) salted butter, softened - 1/2 tsp. salt -7 cups powdered sugar -1 tsp. vanilla extract -6 tbsp. strawberry puree -6 tbsp. blueberry puree - 3 Tbsp. blackberry puree NOTE: After making frosting, divide into two small bowls (one will be used for crumb coating and one will be used for final layer of frosting and decoration).

T O O L S: -Medium Size Hand Whisk -Medium Size Plate-Offset Spatula (I use Wilton's 13" Angled Icing Spatula)-Parchment Paper-Six 8-inch Round Cake Pans-3 Small Bowls-Stand Mixer -Various Measuring Cups-Whisk Attachment-Small Cake Leveler (I use Wilton's)

A S S E M B L Y Note: You should now have six total cake layers baked (2 strawberries, 2 blueberries, and 2 blackberries). You will only need 1 strawberry for the top, 1 blueberry for the 2nd layer, and 1 blackberry layer for the 3rd layer. Three layers total. 1) You will need to start out by leveling each of your cakes. This will help with making sure they are all flat when layering onto the cake. 2) To do this place on layers (one at a time) on top of a sheet of parchment paper, onto a flat counter surface. Using your cake leveler (I use a Wilton Small Cake Leveler for only 6 dollars from Michael's Craft Store, but any cake leveler will do!), you will need to adjust the blade or wire to the height you wish to cut your cake.3) Next, start to slide the leveler back and forth across the counter and allow the blade or wire to "saw" through the cake! 4) Pull off the dome of the cake and you will have yourself a leveled cake! 5) Now you need to Repeat steps 1-3 for the other two layers of your cake! You do not have to do these steps with your left over cakes unless you really feel the desire to do so! 6) After you have finished this process three times, you will place a tiny amount of strawberry frosting on the bottom of a medium size plate. 7) Place first strawberry cake on bottom of frosting.8) Take ¼ cup frosting and layer onto strawberry cake. 9) Place blueberry cake on top of strawberry cake. 10) Repeat step 2.11) Place blackberry cake on top of blueberry cake.12) Again, Repeat step 2.13) Next, we will crumb coat the cake with our first layer of strawberry frosting, using an off set spatula. 14) Place your cake in the refrigerator for 30 minutes. 15) After your 30 minutes is all done, you will completely frost the cake with strawberry the rest of your strawberry frosting.16) Using a piping bag with a 1M rose piping tip, pipe the final amount of Strawberry frosting onto the top of the cake (around the outside) and enjoy!Note: Cake may be stored for 5-6 days after baking!