Over the weekend, my sister (Codename: Chunklet’s mom) asked me to pick up either lavender extract or a container of lavender because she couldn’t find any where she lives. Intrigued, I made my way to the local grocery store and couldn’t find either item. Then I walked a block over to the gourmet foods store Fox & Obel and found containers of the fragrant herb immediately! I picked up a container for Chunklet’s mom and one for myself because now I wanted to play around with this ingredient!
I found a recipe for lavender tea cake from Happy Home Baking. However, I wanted to take the cake one step further by cutting it into smaller tea cakes and enrobing the pieces in lavender frosting. I used Martha Stewart’s lavender icing recipe but substituted in food coloring for the violet gel paste.As you can see, I ended up frosting a different assortment of the cakes. I ran out of frosting with about 1/3 of the cake pieces to go. So, I thinned out the remainder of the frosting from the sides of the bowl with more milk and made a very thin glaze. When that ran out, I just topped the last few pieces with powdered sugar.
The smell of the lavender tea cake was pretty fragrant, and the cake was quite good. The lavender frosting really held the flavor well because the lavender was steeped in the milk for precisely 10 minutes. I was concerned because my research on lavender warned that steeping the flowers too long or putting too much in the batter can cause a bitter aftertaste. I must warn you, if you’re not used to eating lavender or only associate lavender with air fresheners, be ready to switch your senses. When I had my sister (Codename: Psychology Gamer) taste a piece, she said, “Hmm…it tastes like potpourri. I’ll have to try more pieces to really tell you what I think.” After which, she proceeded to eat at least 4 more pieces. I think these were a hit and were pretty fun to make. I’ll definitely be making them again, and I’m on the hunt for more recipes with lavender!