Hi again, Linda :-) This idea is from Rose Levy Beranbaum's book, The Cake Bible, I have not tried this so you may want to give this a try before you use it for a wedding cake. The first thing you want to do is to brush each genoise cake layer with a syrup made with sugar, water and creme de myrtilles ( a blueberry liqueur), framboise eau de vie (raspberry flavor that is clear in color), or amaretto (almond flavor). I am not sure about whether the creme de myrtilles is clear. If not, I think you would want to use one of the others since you don't want a blue wedding cake. You would then spread each layer with neoclassic buttercream, or super stabilized whipped cream. Finally you would spread the layer with a blueberry topping like you would use for a cheesecake. (This does not include a recipe for the final frosting or decorations for the cake.) Below are recipes. (And, my apologies for not getting this posted earlier on Friday. It is about 10:45 P.M., EST on Friday night but I think that our Betsy is having her ZZZZ's so it will get posted on Sat., A.M.) Best wishes and good luck with the cake!!!)

Syrup
Makes 3/4 cup syrup

1/4 cup plus 1 1/2 tsp. sugar
1/2 liquid cup water
2 Tbsp. liqueur of your choice (creme de myrtilles, if it is clear)

In a small saucepan with a tight fitting lid bring the sugar and water to a rolling boil, stirring constantly. Cover immediately, remove from the heat, and allow to cool completely. Transfer to a liquid measuring cup and stir in the liqueur. If the syrup has slightly evaporated, add enough water to equal 3/4 c. syrup. Brush each 9 inch layer with 2 tablespoons of syrup.

Neoclassic Buttercream
Makes 4 cups

"This is an easier technique than that for classic buttercream and yields identical results. In the neo classic method, some of the sugar and all of the water is replaced by corn syrup. The corn syrup provides just the right amount of water so that, when brought to a full rolling boil, the temperature of the syrup is exactly 238 degrees F. There is no need to use a thermometer. The corn syrup also prevents crystallization." "One recipe can accomodate as much as 1/2 cup liquid without becoming too soft."

The Buttercream

6 large egg yolks at room temperature
3/4 cup sugar
1/2 liquid cup corn syrup
2 cups softened, unsalted butter
optional: liquer or eau-de-vie of your choice

Have ready a greased 1 cup heatproof glass measure near your stove.

In a bowl beat the yolks with an electric mixer until light in color. Meanwhile combine the sugar and cornsyrup in a small saucepan(preferably with a nonstick lining) and heat, stirring constantlym until the sugar dissolves and the syrup comes to a rolling boil. (The entire surface will be covered with large bubbles.) Immediately transfer the syrup to the glass measure to stop the cooking.

If using a hand-held mixer, beat the syrup into the yolks in a steady stream. Don't allow the syrup to fall on the beaters or they will spin it onto the sides of the bowl. If using a stand mixer, pour a small amount of syrupover the yolks with the mixer turned off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of the syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber spatula to remove the syrup clinging to the glass measure. Continue beating until completely cool.

Gradually beat in the butter and, if desired, any optional flavoring. Place in an airtight bowl. Bring to room temperature before using. Reheat to restore texture. *Do not reheat chilled buttercream until it has reached room temperature or it may curdle.

Store 6 hours at room temperature, 1 week refrigerated, 8 months frozen.

Pointers for success: The syrup must come to a rolling boil or the buttercream will be too thin. Don't allow the syrup to fall directly on to the beaters as it will spin the syrup around the sides of the bowl. Using a hand-held mixer makes this easier.

Super Stabilized Whipped Cream
Makes 2 cups
"Gelatin stiffens whipped cream enough to make it suitable for a deep layer of filling or piping roses. The gelatin makes the texture seem fuller and slightly spongy."

1 tsp. powdered gelatin (1/2 tsp. for roses)
4 tsp. water
1 cup heavy cream
1 Tbsp. sugar
1/2 tsp. vanilla

Refrigerate the mixing bowl and beater(s) for at least 15 minutes.

In a small heatproof measuring cup place gelatin and water. Allow to soften for 5 minutes. Set cup in a pan of simmering water and stir occasionally until gelatin is dissolved. (This can also be done in a microwave, on high power, stirring once or twice.) Remove cup and cool to room temperature (about 7 minutes). Gelatin must be liquid but not warm when added to the cream.

In the chilled bowl beat the cream and the sugar just until traces of beater marks begin to show distinctly. Add the gelatin mixture in a steady stream, beating constantly. Add vanilla and beat until stiff peaks form when beater is raised.. Use at once to pipe roses. To keep their shape, freeze the roses before placing on the cake. Whipped cream can be refrigerated for a few hours before piping rosettes.

*Store: 2 days refrigerated. Frozen flowers keep 1 month.

*Pointers for success: The gelatin mixture must not be warm when added to the cream. The cream must be cold when beaten. Do not overbeat. Even a few extra seconds past stiff peaks and the consistency will no longer be velvety smooth.

Fresh Blueberry Topping
Makes enough for a 10 inch cake

"Quickly tossing uncooked blueberries in this hot glaze turns them a dark, bright blue without softening them. The berries remain tart and juicy with a fine sparkle."

2 1/4 cups fresh blueberries
1 Tbsp. arrowroot or cornstarch
1/4 cup sugar
1/2 liquid cup water
1 1/2 tsp. lemon juice, freshly squeezed

Rinse blueberries and dry well with paper towels. Place in a bowl.

Have ready a colander or strainer large enough to hold the blueberries.

In a small suacepan mix the arrowroot and sugar. Stir in the water and lemon juice and heat, stirring constantly, until clear and thickened. remove from the heat and add the blueberries, tossing until coated. remove to the colander, drain, and discard ant glaze not clinging to the berries. Use as soon as possible.

*Understanding: Arrowroot is preferable to cornstarch because it adds sparkle and because it starts to swell and thicken the liquid before reaching the boiling point, lessening the chance of overheating the berries. Cornstarch must be brought to a full boil in order to completely thicken the liquid.

*Note: If the liquid does not thicken, then the arrowroot is too old. Arrowroot sometimes sits on a shelf for years as not many recipes call for it.