Elizabethan Lavender Cake

Directions

• Cake
• Heat the oven to 350F.
• Lightly grease and flour an 8 inch round 2 inch deep spring form pan or a deep 8-inch round pan. (I like to use a spring form pan so the cake comes out clean. If you do not have a spring form pan use parchment or wax paper to line the bottom for clean removal)
• In a separate bowl sift together flour and baking powder set aside.
• In  mixer bowl with beater attachment cream butter and sugar thoroughly until light and fluffy.
• Add  eggs one at a time, beating thoroughly between each addition, until mixture becomes thick and glossy.
• Fold in the flour, lavender florets, vanilla and milk.
• Spoon the mixture into pan and bake for 1 hour or until knife inserted in cake centre comes out clean.
• Let sit 5 minutes, then turn out onto a wire rack to cool.
• Frosting
• In mixer bowl, cream shortening and butter.
• Add lavender to sugar; gradually add sugar, one cup at a time, beating well on medium speed.
• Scrape sides and bottom of bowl often.
• When all sugar has been mixed in, icing will appear dry.
• Add milk and beat at medium speed until light and fluffy.
• Keep bowl covered with a damp cloth until ready to use.
• Whipped Cream
• Add whipping cream to mixer bowl and beat on medium low speed until soft peaks form.
• Add sugar and increase speed to high until cream forms firm peaks.
• DO NOT over beat or you will have lavender butter
• Decorating Cake
• Level the top of your cake by removing the rise in the centre with a long serrated bread knife or a piece of dental floss cut wider than the cake width. Wrap floss around your middle fingers like you would to floss your teeth.
• Hold taunt between both hands and draw the dental floss across the top of the cake to remove the rise in the centre.
• If you have baked one cake repeat dental floss instructions pulling the floss across the middle area of the cake or use serrated knife to cut cake in half.
• Add whipped cream to centre of cake and replace the top.
• Be gentle with the cake or the cream will collapse in the centre.
• With the back of a large spoon dipped into hot water dollop buttercream onto the top of the cake generously.
• Dip spoon or a flat knife into hot water and spread buttercream over the surface of the cake.
• Decorate with a sprinkle of lavender florets or any other garnish you prefer. Sprigs of mint work nicely for colour and a complimentary flavour with the lavender.
• Place cake into refrigerator for 2 hrs before serving.