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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!
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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!
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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.
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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!
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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.
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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!
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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
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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!
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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.
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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.
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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. :)
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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.
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