Lavender Cake With Lavender Cream Cheese Icing Food

LAVENDER CAKE WITH LAVENDER CREAM CHEESE ICING

Steps:

• Preheat the oven to 350°F
• Prepare two 9"x2" round pans by lining them with parchment paper and then spray the paper with non-stick spray.
• Mix the dry ingredients on slow speed for 2 minutes to blend. Add the soft butter and mix until evenly crumbly, it should resemble damp sand.
• Add the egg whites one at a time, then add the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides of the bowl with each egg addition.
• In a small bowl, whisk the milk with the vanilla and the lavender oil (see Notes). Add this mix ⅓ at a time, to the batter. Beat just until combined. Scrape down the sides and bottom of the bowl. Fold the crushed lavender buds into the batter.
• Pour the batter into the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with just a few crumbs stuck to the toothpick. Remove from the oven and cool completely on a wire rack.
• With an electric mixer, and using the paddle attachment, not the whisk, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
• Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness. With the mixer on the slow speed, carefully add one drop of the oil at a time and mix well. Taste for flavor and add more oil a drop at a time to get the desired taste.
• Spread icing on the cooled cake and refrigerate until serving.

LAVENDER CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees.
• In a small bowl add the milk and dried lavender and let it sit for about 15 minutes. You can also do this the day before and let it infuse in the refrigerator.
• In a sieve sift flour, baking powder, and salt into a mixing bowl and set aside.
• In a mixing bowl with the paddle attachment, beat butter and sugar on medium speed until light and fluffy.
• In a large measuring cup, strain the infused milk and add the egg whites and extracts.
• Turn the mixer to low speed and alternate the dry and wet ingredients. Use a spatula to scrape down the sides and bottom of the bowl.
• Pour the batter into a 9x9x3 square pan OR two 8×8 round pans to make a layered cake.
• Bake the cake for 30 minutes. This may change depending on the pan you're using. Set the time for 25 minutes and then add more time if needed. Our square 9x9x3 cake took 30 minutes to bake.
• Once the cake is done baking and has cooled, turn it upside down and then using a wooden toothpick make 12 little holes in the cake by poking it.
• Using a pastry brush, brush the lavender syrup over the cake. You won't use all of the syrup, but at least 1/2 of it.
• Add water, sugar, and dried lavender into a small saucepan.
• Simmer on low heat for about 5 minutes until the sugar dissolves.
• Remove from the heat and let it cool to room temperature.
• Strain the dried lavender through a sieve and into a bowl.
• Add all of the ingredients into the bowl of an electric mixer and beat on high until it's nice and fluffy.
• When the cake is cooled, add a layer of whipped frosting over the top and spread evenly.
• Decorate the cake with edible flowers.

LAVENDER CAKE

Steps:

• Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.
• Combine the flour, pudding mix, baking powder, baking soda, and salt in a medium bowl. Crack the eggs into a second bowl and add vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with the paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides using a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add the eggs 1 at a time. Scrape down the bowl. Add the sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with the wet. You will start and end with the dry ingredients. Mix the batter until smooth and no lumps are present. Add the extracts and food coloring gel. Mix well using a spatula until all the color is incorporated completely.
• Fill the cupcake liners using a 2-ounce scoop. Spray the cupcake pan with the cooking spray this is done after the liners are filled. Bake until golden brown and fluffy, 17 minutes. Let the cupcakes cool completely before decorating.
• To assemble: Place a round time #809 into a large piping bag. Fill with Lavender Buttercream and generously pipe onto each cupcake. Garnish each cupcake with 2 rice paper feathers, 1 small fresh lavender petals, and 1 large pearl. Sprinkle with edible glitter.
• In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts, liqueur, vodka, and lavender oil and incorporate completely. Add purple food color to desired shade.