Lavender Cake

Evenly distribute batter into each pans. I like to use a kitchen scale for precision.

Bake for about 30- 35 minutes or until the centers are set and springy to the touch.

For the Italian Meringue Buttercream:

Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.

In a medium saucepan add the remaining sugar and 1/3 cup water then place on medium-low heat.

Stir until sugar melts and becomes clear.

Maintain at medium-high heat until temperature reads 235-240F.

Drizzle the sugar into the mixer immediately.

Run the mixer until meringue is cool/tepid, about 15 minutes. You can pack the bowl with ice or frozen peas if you want to speed the cooling down.

Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.

Add the salt and vanilla.

Beat until butter is combined and mixture has reached a silky consistency.

Distribute into multiple bowls.

Use food coloring to create a gradient of colors.

Transfer to piping bags. Snip off the tips of each bag.

For the Buttercream:

In a stand mixer, cream the room temperature butter until fluffy.

Sift in half of the confectioners sugar. Mix, then add the rest.

Add in a few tbsps of the infused milk mixture until you reach a desired consistency.

Add in 2 drops of lavender essential oil. Mix until combined.

Reserve about 1 cup. Add in purple food coloring. Transfer to a piping bag.

Add about the same amount of white to a piping bag. Add both the white and purple to one piping bag.

Reserve about 1 cup for the roses. Dye with pink and orange food coloring. Transfer to a piping bag fitted with a 127 tip.

Dye a small amount of buttercream green for a ring, which will be the base of your flower wreath.

Reserve a small amount for the white daisies.

Transfer the remaining white buttercream to 1 large piping bag.

For the Flowers:

Cut a square of parchment paper. Use a tiny bit of buttercream to glue down the paper onto a piping nail.

For the roses, pipe a small cone of very thick buttercream in the middle of the square.

Use a 127 tip with the pointy side up to make the petals.

Start with a spiral for the center.

Pipe small arches for each petal, pointing the tip outward as you get towards the outer petals.

For the daisies, add some white buttercream to a piping bag fitted with small petal tip. Pipe yellow in the center.