3 minute read
LAVENDER CAKE
BY DEVA WILLIAMSON
One of the trendiest flavor profiles for 2019 is lavender. This herbal flower packs a big-flavor punch and pairs perfectly with fruity flavors, making it ideal for summer weddings. This fragrant dessert layers lavender sponge with raspberry compote and silky-smooth raspberry buttercream for an unforgettable bite. Recipe creator Deva notes: “A surprising cake with a flavor profile to make your heart flutter and your mouth sing. This box-mix extender recipe offers versatility to storefront bakeries and home bakers alike.”
LAVENDER CAKE
1 cup all-purpose flour 1 cup granulated sugar 1 pinch salt 1 heaping tbsp culinary lavender buds 18 ounces white cake mix 3 egg whites
INGREDIENTS:
1 whole egg 8 ounces sour cream 1 ⅓ cup water 2 tablespoons vegetable oil 1 tsp vanilla extract 1 ounce (small eye dropper)
Lorann lavender oil
THIS RECIPE USES THE ALL-IN-ONE METHOD.
Combine all the ingredients in a large mixing bowl of a stand mixer and mix at medium speed until fully incorporated.
Pour the batter into desired baking pans that have been greased and lined with parchment paper.
Place in oven at 325 degrees Fahrenheit and bake for 28 to 32 minutes.
Check for doneness by sticking a toothpick in the center of the cake. The toothpick should come out clean if fully baked.
Remove pans from oven and leave to cool for 10 minutes before turning out onto a wire rack and cooling completely.
RASPBERRY COMPOTE
INGREDIENTS:
10 ounces frozen raspberries 1/2 ounce lemon juice 1 ounce vanilla extract ¼ cup granulated sugar
METHOD:
Add all ingredients into a heavy-bottomed pot over medium heat.
As raspberries begin to unfreeze and ingredients marry, stir gently until simmering.
Occasionally stir until mixture tightens up and is reduced by 50 percent.
Remove raspberries from the heat and store refrigerated in airtight container. Deva notes: It is best to make the compote a day ahead so that it has sufficient time to cool and set.
RASPBERRY ITALIAN MERINGUE BUTTERCREAM
INGREDIENTS:
8 egg whites 1/2 cup water 1 lb butter 1 tablespoon vanilla extract or vanilla bean paste ¼ cup top shelf raspberry preserves 1/8 cup Amoretti raspberry swirl (optional)
METHOD:
Separate the yolks from the egg whites and place egg whites into the mixer bowl of a stand mixer fitted with the whisk attachment. Deva notes: Clean the bowl with vinegar or lemon juice to remove all traces of fat.
In a heavy-bottomed pot, add two cups of sugar and 1/2 a cup of water, heat to 240 degrees F. Whilst the sugar syrup is heating, whip the egg whites to stiff peaks. With the mixer running, slowly stream sugar mixture into your egg whites, avoiding the whisk and the sides of the bowl. Run the mixer on high for approximately 12 minutes or until the bowl is cool to the touch.
Add softened butter pieces to meringue and fully incorporate. Divide finished buttercream into two parts and reserve a small bit of vanilla to create a dam for the compote. Into the first batch, add raspberry preserves, then set aside. Optional: Into the second batch, incorporate Amoretti raspberry swirl.
ASSEMBLY
Trim cake layers so they are all level. Place the first cake layer onto cake board, as evenly as possible, and ice with raspberry buttercream and pipe a dam of buttercream.
Using a spoon, spoon the raspberry compote onto your cake layer, staying within the boundary created by the dam. Continue to layer the cakes with the raspberry buttercream and compote. Finish cake by adding the fourth layer, bottom side up, and icing smoothly. Crumb coat the cake and refrigerate to let set. Add a final coat of buttercream and decorate until your heart’s content! ACD
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