FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- When measuring the cake flour, you want to spoon the flour gradually into the measuring cup. Do not scoop and level (this yields more flour than you need). Spoon in flour and scrape/level the top with a knife.
- I highly recommend freezing your cake layers before assembling and frosting your cakes! This step not only makes the cakes easier to work with (less crumbs) but also creates a super moist and delicious cake.
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Lavender & Earl Grey Cake
Servings
10-12 slices
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Ingredients
Lavender Early Grey Cake
- 1 1/3 cups + 2 tbps (175 grams) cake flour (*spooned and leveled, see note below)
- 3/4 tsp (3.5 grams) baking powder
- 1/4 tsp (1 gram) baking soda
- 1/4 tsp (1.5 grams) salt
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter, softened
- 1 large egg
- 1 large egg white
- 1 1/2 tsp (1.5 grams) vanilla extract
- 2/3 cup (160 grams) buttermilk + 1 tbsp (15 grams)
- 2 tsp (about .5 grams) culinary lavender
- 1 1/2 tbsp (2.5 grams) earl grey (from tea bag)
- 1/4 tsp (.25 grams) lemon zest
Cream Cheese Frosting
- 12 oz (340 grams) cream cheese, softened
- 3/4 cup (170 grams) unsalted butter, softened
- 1 1/2 tsp (7.5 grams) vanilla bean paste
- 2 cups (240 grams) powdered sugar
Instructions
Enable Step-by-Step Mode- Preheat oven to 325. Using a mortar and pestle, grind up the earl grey and lavender. (Food processor also works). Then run the ground earl grey and lavender through a mesh strainer (this will collect any large, non ground pieces). Place the lavender and the earl grey into a large bowl with sugar and lemon zest. Rub and press everything together.
- In a medium bowl, gently mix flour, baking powder, soda and salt together. Set to the side. Add butter and mix with a hand mixer until everything is light and fluffy. Add egg, egg white and vanilla. Mix again. Alternate adding flour and buttermilk to the bowl. Mix (gently) as you alternate. Mix until everything is just barely combined (dont overmix).
- Grease three 6 inch cake pans and line the bottom of each pan with parchment paper. Evenly divide batter into all three pans. Bake for 18-22 minutes (ovens vary!) or until toothpick comes out clean. Remove cakes and cool completely on a wire baking rack.
- I then like to wrap the cakes in plastic wrap and freeze for a day or several (this makes for a cleaner frost job and, in my opinion, tastier cake!). If you are not freezing, let cakes cool completely, then run a knife along the cake in the pan a few times to loosen. If freezing, wrap and freeze the cakes in their pans. When ready to frost, remove cakes from the freezer about an hour before assembly. Then flip the cakes onto a flat surface and pull the pan up and off (note: you may need to run a knife again to help loosen the cakes!)
- For the cream cheese frosting, using a stand or handheld mixer, beat butter and cream cheese until fully combined. Add powdered sugar and vanilla. Mix everything until you get desired consistency.
- To assemble your cake, cut the top dome off of each cake so that the top is flat. Place your first cake disc/layer on a plate or cake drum. Spread a generous layer of cream cheese frosting and spread evenly. Top with another cake layer and repeat the process.
- Once layers are stacked, using an offset spatula knife or rubber spatula is fine, begin frosting your entire cake. I start with the top, smooth out an even layer and then begin working around the sides. You can use a bench scraper to smooth out the sides and top.
- Refrigerate the cake until you are ready to serve. Cake should sit out for at least 2-3 hours before eating, this makes for the best texture! Keep refrigerated for up to 5 days!
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