Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF
Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, vickys lavender cake with lemon buttercream, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is something that I have loved my entire life.

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.

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:
  1. Make ready Cake
  2. Make ready 480 ml light coconut milk or milk of choice
  3. Prepare 2 tsp apple cider vinegar
  4. Take 2 tbsp dried lavender flowers
  5. Take 300 grams granulated sugar
  6. Prepare 160 ml olive oil
  7. Take 4 tsp vanilla extract
  8. Take 240 grams cornstarch
  9. Make ready 140 grams white sorghum flour
  10. Take 1 1/2 tsp baking powder
  11. Get 1 tsp baking soda / bicarb
  12. Prepare 1 tsp salt
  13. Make ready 1/2 tsp xanthan gum
  14. Take Lavender Syrup
  15. Make ready 300 grams sugar
  16. Make ready 600 ml water
  17. Take 10 grams dried lavender flowers (1/3 cup)
  18. Make ready Raspberry Sauce
  19. Prepare 280 grams frozen raspberries
  20. Take 3 tbsp sugar
  21. Take 60 ml water
  22. Take 1 tsp cornstarch dissolved in 1tbsp water
  23. Take Lemon Buttercream
  24. Make ready 450 grams icing sugar / powdered sugar
  25. Take 340 grams dairy & soy-free spread / butter such as gold foil Stork
  26. Make ready 1 zest of 1 whole lemon
  27. Get 1/2 tsp vanilla extract
  28. Get 2 tbsp lemon juice
  29. Take 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:
  1. Preheat the oven to gas 4 / 180C / 350°F and grease & line 2 x 8" round cake tins
  2. Mix half of the milk with the vinegar and set aside
  3. 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
  4. Put the sugar, oil, vanilla, vinegar milk and the lavender milk into a bowl and mix together
  5. In another bowl mix together the flour, starch, baking powder, bicarb and salt
  6. Stir the wet ingredients into the dry until just combined then split between the 2 tins and put straight into the oven
  7. Bake for 30 minutes or until a toothpick tests done
  8. Turn out onto a wire rack to cool
  9. 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
  10. To make the raspberry sauce, boil the berries, sugar and water until the berries are soft and falling apart
  11. Stir in the cornstarch mixture, boil to thicken then strain and let cool
  12. 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
  13. 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
  14. Brush the whole of the top surface and sides with half of the lavender syrup then add a layer of lemon buttercream
  15. 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
  16. 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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