Help! Lavender Wedding Cake - Advice Needed!

Decorating By Keenamateur Updated 27 Mar 2013 , 11:13pm by Keenamateur

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Keenamateur Posted 16 Mar 2013 , 8:58pm
post #1 of 6

Hi everyone,

I'm making my friend's wedding cake and she is looking for something similar to this one.  


Can anyone advise what cake tin sizes I should use to get this look/ proportion?  (it will be to feed a max of 80 guests but my main concern is getting the proportion right and if necessary I will do an extra tray for 'behind the scenes!')


Also, she has asked if one of the tiers could be lavender ...  so if anyone has any recommended lavender sponge recipe they are willing to share with me, it would be gratefully received!!


Thank you :-) 


#wedding #Cakes

5 replies
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suzannem5 Posted 16 Mar 2013 , 9:31pm
post #2 of 6

I'd say it's a 6" on top of 2 x 8", stacked and covered as one.  You may get away with using 2 x 9" for the bottom but I wouldn't go any bigger and it would depend on the diameter of the stand you're using as well.

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Keenamateur Posted 16 Mar 2013 , 9:59pm
post #3 of 6

Thanks a lot Suzanne!  .....  I will do a practice run and see how they look :-)  

And do some Lavender recipe testing whilst i'm at it ....

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-K8memphis Posted 16 Mar 2013 , 10:00pm
post #4 of 6

i do not have a recipe for that


however i have a nice recipe for a honey lavender pound cake and for lavender syrup


my thought for you is that if one uses too much lavender it can easily turn into an unpleasant soapy taste


so you have to test this--you can't just wing it


so the ratio for lavender in the pound cake is


1 tablespoon dried culinary 'provence' lavender buds finely ground in a spice grinder


to that they are using 3 cups flour, 3 c sugar, sour cream & 6 eggs


that's not the whole recipe i'm just giving you that for reference when you test your sponge recipe


this goes into a 10" tube pan so it's a lot of batter--7 or 8 cups probably


~then the syrup which would be easier to apply to a sponge cake is


cup of water and cup of sugar, 2 tablespoons fresh or dried buds and a small strip of lemon zest


make the simple syrup--remove from heat and add the rest-- steep till cool-- strain-- keep refrigerated


it's probably an 8x6" tall under a 6x4"tall


but it could be smaller even--i think that proportion will get you there

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-K8memphis Posted 17 Mar 2013 , 4:59pm
post #5 of 6

i neglected to give credit where credit is due


so i am hastening to add that this lavender information is from my lavender cookbook by sharon shipley

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Keenamateur Posted 27 Mar 2013 , 11:13pm
post #6 of 6

Hello K8Memphis

I just wanted to say 'thank you' for your response....well you never guess what - having been out to dinner with the bride and groom to be, the groom was like - oh lavender 'yuck' can't we have chocolate cake?!  Well I must say I am a lot more comfortable with doing a chocolate cake for a big occasion !  Or Chocolate fudge or something similar :-)


But I will definitely try and perfect the lavender cake using your suggestions. thanks again....

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