Floral styling by the fabulous Daniela Ramirez from Otoño y Lavanda.
Infused Lavender Milk
240 ml (1 cup) whole milk
1 tablespoon dried culinary lavender
1. Add the lavender to whole milk and heat until boil. Remove from heat and let it rest to cool temperature, cover and refrigerate overnight (or at least several hours). Strain into clean bowl/glass.
Lavender Naked Cake
120 infused Lavender Milk at room temperature
2 egg whites
1 whole egg
142 g cake flour, sifted twice
150 g sugar
1 + 1/4 teaspoons baking powder
1/2 teaspoon salt
80 g unsalted butter
1. Preheat oven to 325°F. Grease and flour two round 5-inch pans.
2. In a medium bowl, combine and stir the egg whites, whole egg and 2 tablespoons of the milk. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt together on low speed, stir for 30 seconds.
4. Add the butter and blend on low speed for about 30 seconds, then add remaining milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes.
5. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium for 20 seconds after each addition.
6. Divide the batter in two, spreading it evenly.
7. Bake 30-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake.
8. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
White Chocolate Lavender Buttercream
100 g White Chocolate containing cocoa butter
50 g butter
70 g egg whites (About 2 egg whites,but it’s important to measure them)
50 g butter
3 tablespoon of infused Lavender Milk at room temperature
1. In the top of a double boiler set over simmering water, melt the white chocolate and 50g butter, stirring often until smooth and creamy. (Don’t let the bottom of the container touch the water)
2. Whisk the egg whites lightly to break them up and then whisk them into the melted white chocolate mixture. Continue whisking and heating until an instant-read thermometer registers 140ºF/60ºC. The mixture will have thickened sightly.
3. Remove from the heat, transfer it to a bowl, cover and refrigerate for about 45 minutes.
4. In the bowl of a stand mixer fitted with the whisk beater, beat 50g of butter on medium-low speed until creamy.
5. Gradually pour in white chocolate mixture, scraping the sides of the bowl as needed, until stiff peaks form when the beater is raised. Add lavender milk, one tablespoon at time and continue whisking 1 more minute.
To Assemble and decorate Cake
1. If cakes are domed on top, even out with a knife or cake leveler (Frozen cakes work better here). Even out both cakes in two equal layers so you get 4 evenly layers. 2. Place the first layer on a cake board. Pipe buttercream over the first layer using a star tip ( I used Wilton 8b). Repeat the process. 3. Use fresh flowers for garnish.