For the Buttermilk Cake
4 whole eggs, room temperature
2 egg yolks, room temperature
1-1/4 cups buttermilk, shaken
2 teaspoons pure vanilla extract OR Princess Bakery Emulsion
3 cups cake flour, sifted
2 cups sugar
1 tablespoon plus 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, cold and cut into small even pieces
For the Strawberry-Lavender Compote
2 cups fresh strawberries, washed, hulled and sliced
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon dried culinary lavender OR 1 teaspoon lavender extract
Pinch of salt
For the Vanilla Whipped Cream Filling
2 tablespoons cold water
2 teaspoons unflavored gelatin (such as Knox brand)
1-3/4 cups whipping cream (35-37% fat), cold, divided
1/4 cup icing/confectioners’ sugar
1 teaspoon pure vanilla extract
Pinch of salt
For the Whipped Lavender Frosting
1/4 cup whole milk
1 teaspoon dried culinary lavender OR 1 teaspoon lavender extract
3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes
4 cups icing/confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
Pinch of salt
Few drops purple gel color
Yield One 3-layer, 8-inch round cake | Serving Size 10-12
For detailed instructions go to http://blog.housetrends.com/lavender-buttermilk-cake/
Background painted with Annie Sloan Chalk Paint® using “Chloe Floral Trellis” wall stencil from Royal Design Studio Stencils