Baking hubris pt. 2!
Lavender cake with lavender cream cheese frosting and buttercream, filled with lemon cream and a blackberry jam(?).
I bought a giant bag of lavender to make cookies for Easter so I put it in everything. It got ground with the sugar and infused in the milk for the sponge, ground with the powdered sugar for the buttercream, and I even made lavender water which ended up in the blackberry filling and marzipan decorations.
I took a cake decorating class for my birthday last year, and this year I decided I wanted to make a sun & moon cake after realizing it’s just a circle cut out of a regular round cake. I did a practice cake with a box mix a few weeks in advance, then I ended up remaking the sponge like 3 times because I felt like it kept coming out too dense—even cut, stacked, and crumb coated a different recipe (lemon cake with store bought raspberry jam, the cake was too dense and the jam too sweet imo) before deciding to redo the original recipe a final time with cake flour.
I tried really hard to manage my time and still ended up finishing less than 2 hours from the start of the party 🤣 and with a ton of extra buttercream because I was indecisive about color and had wanted to do more piping on the sides. But I really like how it turned out with throwing all the stars on there instead! I do wish I had tinted the white slightly so it wasn’t so stark.
