- Hey guys, today I'm gonna show you
how to make this amazing floral cake
flavored with lavender and tea.
It's so refreshing and delicious.
Let's get started.
We're gonna be sifting
all of our dry ingredients into a large bowl.
I have 1 2/3 cups of all-purpose flour.
Just sift it out.
Sifting is important because,
one, it aerates things,
helps you mix things up together more easily,
and it prevents any clumps from getting in.
1/4 teaspoon of baking soda.
One teaspoon of baking powder.
One cup of granulated sugar.
Finishing off with 1/4 teaspoon of kosher salt.
Now we'll whisk it all together.
To one cup of simmering milk,
I'll add my tea and lavender,
and just let it simmer
for 10 minutes after you give it a quick stir.
The flavors will all seep together and it'll be delicious.
Strain your lavender milk tea
into a small bowl and set aside.
Into my bowl, three egg whites at room temperature,
1/2 cup of sour cream at room temperature,
three teaspoons of vanilla extract.
Now let's give it a whisk
before we add our next ingredient in.
To 3/4 of a cup of unsalted butter at room temperature,
pour the lavender tea mixture into the wet ingredients.
Now we're adding our dry ingredients to the wet.
It's a really simple recipe.
And just mix it in.
Okay, we're gonna butter our pans now
and then flour them to prep them for the batter.
Add in a couple tablespoons of flour
and then move it around and tap out any excess.
I'm gonna distribute my batter into the three pans.
Final step before adding these guys into the oven
is baking strips.
These are just wet fabric strips
that I'm gonna add to the edge of the pan.
And they're basically gonna slow the cooking down
on the outside so it's an even bake,
which means a flat top and no burnt edges.
They're really like magic, I highly suggest them.
Now I'm gonna pop these guys into the oven
at 340 degrees Fahrenheit for about half an hour
or until the centers are set
and the edges are just pulling away from the pan.
That's when you know they're ready to pop out.
For this cake, I'm making just a simple vanilla buttercream.
Really easy, just three or four ingredients,
and it's a crowd-pleaser.
One pound or about 450 grams
of unsalted butter at room temperature.
And I'm using a paddle attachment.
Now we're gonna mix on low for maybe five minutes
or just until it's really creamy and soft.
Okay, my butter is really creamy and very silky.
Now we're going to sift in
two pounds of confectioners' sugar in two batches.
Sift in a pound, mix, sift in the rest.
Now I'm gonna cover this with a tea towel
and mix on low for just a couple minutes
until the butter is incorporated with the sugar.
You can see, because only half of the sugar is in here,
it's almost a bit soupy.
It's not gonna be holding up its shape.
And it's time for the rest of the sugar.
I'm also adding in a healthy pinch of salt
to counteract all of that sweetness.
It's a nice balance.
Pouring a few tablespoons of my lavender tea mixture
into the buttercream to give it a little bit more flavor.
And two drops of my organic lavender essential oil.
I'm using blue and pink food coloring
to dye my lavender buttercream.
When I'm mixing buttercream at this stage,
I like to use a spatula and fold
so the buttercream doesn't get too aerated.
Add your lavender and white buttercreams
to separate piping bags,
then place both of those into a third piping bag
fitted with an 808 attachment.
This will let you pipe a beautiful spiral on the inside,
which is a nice surprise.
I'm using some gel food colorings
to dye my Italian meringue buttercream
in a gradient from pink to green.
Click the link above for the how-to video
on how to make Italian meringue buttercream.
I'm piping my lavender buttercream
onto the first layer of my cake,
and I love the spiral that you get
from the two-tone buttercream.
Add the second layer on and repeat the process.
Put the third layer on and now crumb coat the cake
with a really thin layer of buttercream.
Doesn't matter which color,
'cause you're gonna scrape it all off,
except for a paper-thin layer.
After the cake has been smoothed,
chill it for about 10 minutes in the fridge so it firms up
and then add your Italian meringue buttercream on
in a gradient from pink at the bottom,
transitioning to green on top.
Use an offset spatula to smooth the top
and a bench scraper to smooth the side.
Pulling in as you turn.
Clean the spatula off between passes.
I added a cone of thick buttercream
onto a piece of parchment paper
attached to a piping nail,
and now I'm using a 127 tip to pipe my rose.
It doesn't have to look perfect
because they'll be in a big wreath
and they'll all blend together
in a beautiful mass of roses.
I'm piping a circle of green buttercream on top of the cake
for the base of my wreath.
Now I'll add on all the different flowers I piped.
You'll finish it off with a bunch of green leaves
using a 349 attachment.
All right, so I'll be finishing this piece off camera,
but I hope you get to make the recipe,
because it's really delicious.
Thanks for watching, and don't forget to subscribe.