Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vickys lavender cake with lemon buttercream, gf df ef sf nf. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Luscious layers of lavender cake with lemon curd and white chocolate buttercream. This dreamy Lavender Lemon Cake will be the hit of your next celebration! This cake combines layers of lavender cake infused with lavender simple syrup, then filled with.
Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook vickys lavender cake with lemon buttercream, gf df ef sf nf using 29 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF:
- Make ready Cake
- Make ready 480 ml light coconut milk or milk of choice
- Make ready 2 tsp apple cider vinegar
- Prepare 2 tbsp dried lavender flowers
- Prepare 300 grams granulated sugar
- Take 160 ml olive oil
- Take 4 tsp vanilla extract
- Make ready 240 grams cornstarch
- Take 140 grams white sorghum flour
- Make ready 1 1/2 tsp baking powder
- Make ready 1 tsp baking soda / bicarb
- Take 1 tsp salt
- Prepare 1/2 tsp xanthan gum
- Make ready Lavender Syrup
- Prepare 300 grams sugar
- Get 600 ml water
- Make ready 10 grams dried lavender flowers (1/3 cup)
- Make ready Raspberry Sauce
- Take 280 grams frozen raspberries
- Prepare 3 tbsp sugar
- Get 60 ml water
- Get 1 tsp cornstarch dissolved in 1tbsp water
- Get Lemon Buttercream
- Get 450 grams icing sugar / powdered sugar
- Get 340 grams dairy & soy-free spread / butter such as gold foil Stork
- Take 1 zest of 1 whole lemon
- Make ready 1/2 tsp vanilla extract
- Take 2 tbsp lemon juice
- Prepare light coconut milk
I've wanted to make another buttercream flower cake for a while now, and decided to make one for this week's livestream for the Food Network! Once infused, strain the lavender out of the cream, and set the cream aside. Slowly add the infused cream until you get a consistency you like. If the mixture gets too runny, add more powdered sugar.
Steps to make Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350°F and grease & line 2 x 8" round cake tins
- Mix half of the milk with the vinegar and set aside
- Put the rest of the milk in a saucepan with the lavender. Boil it then take it off the heat and let it stand for 5 minutes to infuse the flavour before straining
- Put the sugar, oil, vanilla, vinegar milk and the lavender milk into a bowl and mix together
- In another bowl mix together the flour, starch, baking powder, bicarb and salt
- Stir the wet ingredients into the dry until just combined then split between the 2 tins and put straight into the oven
- Bake for 30 minutes or until a toothpick tests done
- Turn out onto a wire rack to cool
- Meanwhile make the lavender syrup by bringing all the syrup ingredients to the boil in a saucepan. Let simmer, stirring occasionally until thickened. Take off the heat, strain and let cool
- To make the raspberry sauce, boil the berries, sugar and water until the berries are soft and falling apart
- Stir in the cornstarch mixture, boil to thicken then strain and let cool
- For the buttercream, mix the butter & icing sugar together until light and fluffy. Add the vanilla, zest and lemon juice, adding more juice or some rice milk to achieve a good spreading consistency
- When everything has cooled, set one of the cake layers onto a plate or cake board and use a cocktail stick to pierce the cake surface randomly
- Brush the whole of the top surface and sides with half of the lavender syrup then add a layer of lemon buttercream
- Put the 2nd cake layer on top, again pierce then brush a coating of lavender syrup on top and sides, then spread the rest of the buttercream over the top and sides of the assembled cake
- To serve, pour some of the raspberry sauce on a plate and sit a slice of cake on top
She also makes a tall, gorgeous ice-cream cake based on the Almond Joy candy bar and deliciously crunchy almond shortbread sandwich This retro, milky dessert is infused with lemon and can be topped with juicy fresh berries. Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF. Made with lemon cake, blueberry cheesecake and lemon. Homemade Lavender Buttercream cake frosting made with culinary lavender, vanilla, and naturally colored Some varieties even give off a hint of lemon. French lavender has a scent of camphor and menthol You will have a blueberry lavender buttercream cake frosting that can also be used to fill.
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