Faerie Cake With Lavender Whipped Cream Recipes

LAVENDER WHIPPED CREAM

Steps:

• In a small saucepan combine whipping cream and dried lavender. Bring to just a simmer.
• Remove from heat.
• Strain mixture and discard lavender.
• Cover and chill whipped cream mixture at least 2 hours or until completely chilled.
• In a chilled metal mixing bowl beat whipping cream and sugar with an electric mixer on medium speed, beating just until soft peaks form. Use at once or cover and chill up to 2 hours.
• Makes 16 (2 tablespoon) servings.

LAVENDER CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees.
• In a small bowl add the milk and dried lavender and let it sit for about 15 minutes. You can also do this the day before and let it infuse in the refrigerator.
• In a sieve sift flour, baking powder, and salt into a mixing bowl and set aside.
• In a mixing bowl with the paddle attachment, beat butter and sugar on medium speed until light and fluffy.
• In a large measuring cup, strain the infused milk and add the egg whites and extracts.
• Turn the mixer to low speed and alternate the dry and wet ingredients. Use a spatula to scrape down the sides and bottom of the bowl.
• Pour the batter into a 9x9x3 square pan OR two 8×8 round pans to make a layered cake.
• Bake the cake for 30 minutes. This may change depending on the pan you're using. Set the time for 25 minutes and then add more time if needed. Our square 9x9x3 cake took 30 minutes to bake.
• Once the cake is done baking and has cooled, turn it upside down and then using a wooden toothpick make 12 little holes in the cake by poking it.
• Using a pastry brush, brush the lavender syrup over the cake. You won't use all of the syrup, but at least 1/2 of it.
• Add water, sugar, and dried lavender into a small saucepan.
• Simmer on low heat for about 5 minutes until the sugar dissolves.
• Remove from the heat and let it cool to room temperature.
• Strain the dried lavender through a sieve and into a bowl.
• Add all of the ingredients into the bowl of an electric mixer and beat on high until it's nice and fluffy.
• When the cake is cooled, add a layer of whipped frosting over the top and spread evenly.
• Decorate the cake with edible flowers.

FAERIE CAKE WITH LAVENDER WHIPPED CREAM

Steps:

• 1. Mix butter, 1/2 cup sugar, egg yolks, milk, flour, baking powder, salt and 1 tbsp. vanilla. Place cake batter evenly into two 10 inch pans. Beat egg whites stiff and add 1 cup sugar and vanilla. Spread mixture onto raw cake batter. Sprinkle with chopped nuts. Bake in very slow oven - 300 degrees for 35 minutes or until done. Serve with whipped cream or Lavender Whipped Cream.
• 2. LAVENDER WHIPPED CREAM INGREDIENTS 1 cup heavy cream 3 tbsp. fresh lavender flowers or 1 tbsp. dried lavender flowers (with no oils) 1 tbsp. sugar Fresh lavender for garnish DIRECTIONS Combine cream and 3 tablespoons lavender. Cover and refrigerate 8 hours while cream absorbs flavor of flowers. Strain cream, discarding flowers. Beat cream at medium speed of electric mixer, until almost stiff. Gradually add sugar, continuing to beat until cream is stiff. Sprinkle lavender flowers over cream before serving with fresh fruit or cake.

EASY WHIPPED CREAM CAKE, CHINESE BAKERY-STYLE

Steps:

• Place a rack in middle of oven and preheat to 350°F. Butter two 9"-diameter cake pans with unsalted butter, room temperature, then dust with cake flour, shaking out excess. Beat 4 large eggs and 1½ cups (300 g) granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until thick, pale, and doubled in volume, 5-7 minutes.
• Meanwhile, whisk together 1½ cups (173 g) cake flour, 2 tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl.
• Pour ¾ cup half-and-half into a heatproof measuring glass or small bowl and heat in microwave in 15-second bursts until hot but not bubbling at all. Pour in ¼ cup vegetable oil. (Alternatively, you can heat half-and-half in a small saucepan over medium before pouring in oil.)
• Reduce mixer speed to medium-low and, with motor running, gradually pour hot half-and-half mixture down sides of bowl; mix until combined. Gradually add dry ingredients, ¼ cup at a time, beating after each addition until just incorporated. Scrape down sides of bowl to make sure there are no dry floury bits. Divide batter between prepared pans; smooth surface.
• Bake cakes, rotating pans front to back halfway through, until risen by 1" and golden brown on top, 15-20 minutes. (These are very light cakes and may not spring back when gently pressed.) Transfer pans to a wire rack and let cakes cool in pans 30 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto a parchment-lined baking sheet. Let cool completely.
• Once cakes are cool, beat 4 cups heavy cream, ¾ cup (83 g) powdered sugar, and ¼ tsp. Diamond Crystal or Morton kosher salt in clean bowl of stand mixer fitted with clean whisk attachment on medium-high speed until medium peaks form, about 3 minutes.
• Place 1 cake layer on a large plate or cake stand and spread a 1" layer of whipped cream on top with a small offset spatula. Arrange 1 cup sliced hulled strawberries in a single layer over whipped cream. Place second cake layer on top and spread top and sides of cake generously with whipped cream.
• Transfer remaining whipped cream to a piping bag fitted with the tip of your choice or a resealable plastic bag with a corner snipped off, if desired, and decorate top of cake with swirls or other patterns. Arrange fresh fruit (such as sliced strawberries and kiwis and/or whole raspberries and/or blueberries). Chill cake 1 hour before serving.

LAVENDER WHIPPED CREAM RECIPE - (3.8/5)

Steps:

• 1. In a small sauce pan, heat the cream until steaming but not boiling 2. Add the lavender herbs to the hot cream and steep until cool 3. Place the cream and lavender in the refrigerator, covered. Chill overnight or until cold. 4. Place the cream, vanilla, and sugar in a bowl. Beat with an electric mixer until soft peaks form and cream is light and airy. Can use as a topping for Salted Honey Pie (see recipe), on cupcakes, or as a topping for a vanilla ice cream sundae.