A light dessert with plenty of flair.
For the lavender cakes, separate the egg whites from the yolks. Whisk 9 egg whites on high speed of an electric mixer with ½ tsp of cream of tartar. When foamy start to add the 170g caster sugar in slowly. Whisk on high till soft peaks form (about 2mins). While the egg whites are whisking in another bowl and hand whisk 7 yolks, milk, lavender flavour concentrate, and vegetable oil till silky and pale. In another bowl sift flour, sugar, baking powder, and salt. Add in Lavender buds and stir to combine. Slowly add in the wet yolk mixture into the dry flour mixture till you have a paste. Take 1/3 of the whisked egg whites and fold it into the egg/flour paste till combined. This makes it easier to add in the rest of the egg whites without deflating too much. Once that’s combined, fold in the rest of the egg whites till you have a light, fluffy, incorporated batter. Pour into an ungreased 10in angel food cake tin and bake for 60 mins at 160c conventional with the oven rack in the middle of the oven.
For the orange blossom and rose cake, separate the egg whites from the yolks. Whisk 9 egg whites on high speed of an electric mixer with ½ tsp of cream of tartar. When foamy start to add the 170g caster sugar in slowly. Whisk on high till soft peaks form (about 2mins). While the egg whites are whisking in another bowl and whisk 7 yolks, milk, and vegetable oil till silky and pale. In another bowl sift flour, sugar, baking powder, and salt. Slowly add the wet yolk mixture into the dry flour mixture till you have a paste. Take 1/3 of the whisked egg whites and fold it into the egg/flour paste till combined. This makes it easier to add in the rest of the egg whites without deflating too much. Once that’s combined, fold in the rest of the egg whites till you have a light, fluffy, incorporated batter. Divide into 2 parts and in one part add in 1 Tbs orange blossom water, fold into batter. For the other, add in 1 tbs of rose water + 1 tbs dried rose petals and fold into the batter. Pour the orange blossom batter into an ungreased 7in cake tin. Pour the rose water batter into the 5in cake tin lined with a piece of baking paper at the bottom. Bake for 40mins at 160c conventional with the oven rack in the middle of the oven.
For the vanilla buttercream, in the bowl of an electric mixer with the paddle attachment beat the butter and salt till pale and fluffy (about 2-3mins) slowly a spoonful at a time add in the icing sugar. When incorporated add the vanilla and beat on med/high for 2 mins adding milk a tbs at a time until desired creamy consistency.
For the gum paste flowers, separate gum paste into 3 large handfuls and 4 small handfuls.
Large colour: white, pink, and green
Small colour: black, dark violet, light violet and yellow
Divide the green into two parts and add the black to one of them. Make dark green leaves with smooth leaf cutter and lighter green leaves with the patterned leaf cutter. Cut the light and dark lavender petals with the 6 point flower cutter and then cut each flower in half. Alternate each shade of lavender petals and wrap around the flower wire. For the orange blossoms, cut white gum paste with the 5 point flower cutter and add a ball of yellow in the center and stick with sugar water glue. For the roses, cut the pink gum paste with the rose cutter and smooth out edges of petals with a ball tool and fold assemble. Allow time for all flowers to dry on the drying racks.
For the handmade gum paste, coat the mixer bowl and attachment with crisco. Mix together the sugar and tylose powder briefly then, in the microwave, heat water, crisco, and corn syrup till the crisco is melted. Pour the water mixture into the sugar mixture slowly with the mixer on low. When combined turn it up to medium for 1 minute. Turn out onto a crisco covered bench and knead until smooth. Store in refrigerator in cling wrap till ready to use. If time, cool down for 1 hour.
To assemble, start by making the lavender flavour concentrate and let it steep. Then start the lavender cake batter and bake. While the first cake is cooking, start to make the natural blueberry purple buttercream dye and put aside to cool. Make the vanilla buttercream then divide and colour for each layer and place each colour into piping bags. When there is 20 mins left on the cooking of the first cake, start the second and third cake batter. When the lavender cake is done. Invert upside down to cool and place the other two cakes in the oven. Allow the cakes to cool for 1 hour before taking out of the tins. Start the flower decorations. When cakes are cooled remove from the tins and cut each cake in half horizontally. Fill the small cake with the pink buttercream, the medium cake with the orange buttercream and the large cake with the purple buttercream making sure to reserve the left over coloured frosting for the outside of the cakes. Place the other halves of each cake on top to make 3 sandwich cakes in total. With the large cake on the cake stand, the med cake on the 6in cardboard cake board and small cake on the 4in cardboard cake board, frost them Individually with a rough crumb coat in the white vanilla buttercream and place in the fridge for 10 mins to set. Remove from fridge and give them all a second coat of the white vanilla buttercream frosting making sure to have a smooth all over surface. Place back in the fridge to set. Once set take each coloured piping bag frosting and make random small dots all over each of the cakes for their right corresponding colour. With a metal cake scraper, in one sweeping motion, smooth around the whole of each cake creating a watercolour effect with the frosting. When all the cakes are coloured add 3 small dowels cut to size into the large lavender cake. Place the medium orange blossom cake on top of the lavender cake with dowels and repeat the same with the rose cake. Place gum paste flowers and leaves all over the cake to decorate.
This recipe has not been edited or tested by the Bake Off Food Department.
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