Blueberry Cake Square

Process	Instructions
1. Prepare	Prepare the cake batter in a 9" x 9" square pan. Cool, then freeze for easier handling. Slice the cake in 4 inches wide strips using a tranche board as a guide. Slice these in two. Assemble onto tranche board to ease handling. Mix together 3 ounces of the Blueberry Jam and 7 ounces of soft Buttercream.
2. Assemble	Remove top layers and brush the bottom with 1/2 of the syrup. Using a spatula fill with the blueberry buttercream. Press on the top (smooth) layer and brush with remaining syrup.
3. Hide	Apply a thin coating of buttercream to hide the crumbs. Chill both cakes for 1 hour or more until very firm.
4. Slice	Carefully trim the ends of the cakes - squaring them up. Slice each of the cakes into eight 2" x 2" cubes. Chill if needed before next step.
4. Finish	Holding the cake between your thumb and forefinger - rotate the cake and apply a thin covering of buttercream to the sides. Press the sides into the toasted coconut. Return to a clean tray and chill.
5. Garnish	With a small star tip and pastry bag apply a border of buttercream along the four edges of each cake. Chill to set buttercream. Fill the open areas with the remaining blueberry jam. Chill until serving.
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