I have a bride who asked if a pistachio and lavender cake would be good together. Any idea? I don’t want to buy ingredients and find out they are not a good pair. I’ve searched online and nothing! So any clues? I’ve never even tasted lavender in anything!
Thanks so much!
sounds very good --
sounds good to me also.
Guess I’ll try it! Think a pistachio cake with lavender in the icing or should I do both in the cake and have a different more subtle icing? I only get asked for buttercream most of the time! It’s so sweet, I have yet to find an icing that isn’t as sweet without it being cream cheese. Which I want to stay away from since I don’t think this cake will be refrigerated for a while! Any thoughts or suggestions or recipes would be awesome ladies! Thank you so much!
I think your suggestion of nut cake w/lavender in the icing is a good one. I just have to say icing is MEANT to be sweet :) Here are some recipes you can try that I used for years: https://www.cakecentral.com/recipe/22469/2-icing and https://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe For the cake I suggest using a white or fr vanilla mix and adding about 1/3 cup of well chopped nuts. I did that w/butter peacns when I could not find the Betty Crocker butter pecan mixes any longer. I started out using 1 cup nuts but after several tries found that just 1/3 c worked the best. I suggest for the icing use vanilla, butter and lavender flavors instead of the almond mixture. You will have to play around w/the amounts to find what is most pleasing taste wise.
Thanks kakeladi! I have used the wasc recipe and love it! I haven’t found a good from scratch white cake recipe yet so I will be experimenting for sure! True that icing is meant to be sweet! Lol Thanks for your suggestions!
I've never had lavender either, but one The Great British Bakeoff, one of the contestants made a cake with lavender and pistachio and everyone thought it was divine. If it is good enough for Mary Berry and Paul Hollywood, it is good enough for me! I have heard that it is easy to over do the lavender flavor, to add gradually.
I learned a wonderful trick today - take a spoonful of your cake batter and cook it in the microwave for a few seconds (until done) so you can taste test before you bake. If more flavoring is needed, this gives you the opportunity to adjust.
Thanks Sandra! That’s a great tip! I thought I saw that baked on there myself! But just couldn’t remember! I’m going to try it! I’ll let you guys know how it goes!
I would get french lavender (amazon) and use it in the cake part -- some of it would probably be ground up but it's so pretty -- it's beautiful -- I tend to use neutral icings -- you can get it at whole foods but the french stuff is the best
Did you make this? Howdid it turnout? What did you/the customer like it? It's interesting and different so it would be nice for us to know.
Making a test cake tomorrow! Going to make a pistachio cake and infuse it with lavender from the dried lavender I got online! I’ll be sure to let you know!
Hey girls! So sorry I didn’t get back on here sooner. The first cake actually turned out great! Second cake I made for the cake tasting, I didn’t put enough lavender in so it wasn’t very noticeable. Oh well, they didn’t pick that one anyway! Lol but it was a good combo! I ended up soaking a TBS of lavender in 1 cup water, I used 1-2 tsp in the cake, I did put 1/3 cup pistachios in the food processor and cut them pretty tiny. Wanted it almost like a powder with little bits to chew. I made a regular buttercream and added 1 tsp of the lavender again.
Well I am definitely late to the parade but just thought I would share this recipe. It is a pound cake texture.
I have made it a number of times in the past.
Thank you! I’ll have to try it and add pistachios! Think I could make it without a bundt pan? Would need this to stack. :)
I don't see why not. I haven't though.
It would be a good one for stacking and would handle weight well. I don't remember how much batter it makes unfortunately but I often switch out recipes calling for springform or bundt pans and bake in regular pans and increase batter amounts for wedding and special occasion cakes.