Wedding Cakes With Lavender Colors

Sunday, December 11th 2022. | Weddings

Wedding Cakes With Lavender Colors – I’ll be honest and say that until I received a request for a lavender vanilla wedding cake, I would never have thought of using these flavors for a cake. I used to smell lavender and think “bath bomb”. 😉

But my opinion was unfounded. As I was trying the flavors the lavender grew on me and I am now a convert. 😉 Since this isn’t one of the most popular flavors, I’ve written the recipe below to make a vanilla base and lavender top layer, but I’ve included instructions for flavoring both layers with lavender.

Wedding Cakes With Lavender Colors

Wedding Cakes With Lavender Colors

(Note that preferences vary, as do the strengths of flavor extracts. You may want to start with less lavender than expected to make sure it doesn’t reach a “dry” strength.

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Notes: I made vanilla layers for the base layer of this cake and lavender layers for the top layer, but if you want to make both layers lavender, add another ¼ + 1/8 tsp of lavender extract (and there is more purple gel if you like coming). )!

1 ½ g egg whites (about 10 eggs, or use egg whites from a carton to avoid losing yolks)

2 ¼ cups buttermilk, room temperature (or powdered buttermilk with water is an option if you can’t find liquid buttermilk at your grocery store).

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Preheat the oven to 350° F. Line three 8-inch cake pans and two 6-inch round pans with parchment paper and/or coat with nonstick cooking spray or baking powder.

Mix all the dry ingredients (flour, sugar, baking powder and salt) with a spatula until completely combined. Slowly mix the room temperature butter into the dry mixture on low speed. Continue mixing until there are no large lumps of butter left and the mixture is very crumbly.

Pour in the egg whites and mix on low until incorporated. Mix buttermilk and vanilla extract in two parts, on low speed. Add the oil and mix on low speed until completely incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.

Wedding Cakes With Lavender Colors

Using a kitchen scale, pour 680 grams of batter into each of your 8-inch pans. Mix the lavender extract and purple gel coloring into the remaining batter and divide the batter evenly between the two remaining 6-inch pans; I had about 450 grams in my small pans.

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Bake for 35-37 minutes (or until a toothpick or skewer comes out clean). Let it cool for 10 minutes, then run a spatula or knife balanced around the edge of the pan to separate the cake from the pan, and then remove the layers from the pans. Place the cake layers in the refrigerator for 45 minutes to speed up the cooling process.

After the layers have cooled completely, if desired, the caramelized pieces can be cut from the side/top of the cake with a serrated knife. Make sure the slices are completely cooled or frozen before cutting. If you try to cut the strips while they are hot, they will crumble and break.

Beat softened cream cheese and butter; slowly add powdered sugar, alternating with milk, until frosting reaches desired consistency. Add vanilla and salt if needed and beat until combined.

Additional tools/equipment. – 1 8- or 10-inch cardboard cake frame and one 6-inch cake frame (I prefer the Wilton ones with a center hole) and at least 5 plastic dowels or large straws; One option is to buy such a package. this one with a variety of cake frame sizes and easy to cut plastic.

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Lavender for garnish – I used these artificial lavender buds so make sure they don’t, but dried lavender will work too.

A cake leveler, a cake turntable and a pastry cutter/scraper – not all 100% necessary but very useful. (Here’s a link to the cake turntable I use)

Collecting. Once your cakes are cool, flatten them (if needed/wanted, these cakes usually bake very flat so I didn’t cut too much off the top). This can be done with a cake leveler or a large serrated knife and ruler. Place the frosting on your large cake circle (so the cake doesn’t slide while decorating) and place the first large cake layer in the center of the circle. Cover with frosting). Place your next layer of cake on top and repeat the process with your remaining cake layers.

Wedding Cakes With Lavender Colors

Then, repeat the same process with your smaller cardboard frame and cake layers. It’s a lot. if your circles are not too concentric, be sure to grab a stick or straw and put your own hole in the center of the circle. This allows you to focus the level later on the main level. (You can see in the video that I used a little simple syrup with 1/8 teaspoon of lavender on the top layers of the cake – I had to leave them in the oven for another 7 minutes to make sure they were just right. done in the middle and I didn’t want them to taste dry (optional, but not necessary)

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You are now ready for a crisp coat. If you’re not familiar with crab cakes, that’s exactly what it is. spread a thin layer of frosting on the outside of the cake layers to keep the crumbs from sticking out of your last layer.

Once your crumb coat is set (this takes about 5-10 minutes in the fridge), add your final layers of icing and smooth. Don’t stress this part too much. you’ll be turning ice with a spatula off in a minute. I like to use a spatula off and a bench scraper for this part. For my larger one, I was able to smooth the icing pretty freehand, but I had trouble smoothing the sides on my smaller one. Cutting the tiers slightly smaller than the cake frame and using the cardboard as a guide for my trellis worked well to smooth out the frosting on the top tier.

Ice texturing is very simple. hold a large spatula off the side of the cake and gently press the cake onto the turntable. A tip. i found that i got a much smoother and smoother line with my spatula when i warmed it up a bit in hot water and dried it with a paper towel before going around the cake each time.

How to Make a Layer Cake by Chelsweets is still my favorite video tutorial to date. sometimes seeing the process can be very helpful.

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Basically, a layer cake is reinforced to ensure that the top layer does not crush the bottom layer and also to keep it centered. I used four shorter plastic straws cut to height for my main tier dowels and one taller cut at a center angle to hold my top row in place.

Grab your ruler for this next part. Since I was centering a 6-inch cake on top of an 8-inch cake, I pushed the layers down into the base layer just an inch from the edge of the cake, placing them evenly at quarter-inch intervals around the cake. Place your last, topmost straw or donut in the center of the cake, making sure to keep it straight as you press down. Now you are ready. center the hole in the bottom of your top layer cake frame on the top flap and let the top layer gently slide down to the bottom. The dowel is hammered into the center of the top row to hold it in place.

I found that my cardboard cake frame was showing more than I was happy with, so I added some frosting to the bottom of the top layer to hide it. Add a few sprigs of lavender to the top, middle and bottom of your cake and find someone to give you a high five. (DM me on Instagram if you don’t find someone right away.)

Wedding Cakes With Lavender Colors

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Photo by Adriana Rivera; Event Planning and Floral Design by Tatiana Angel of CCC Event Planning; Cake by Ivette Arosemena from Ivette’s Nutty Kitchen

With beautiful weather and amazing blooms, summer is undoubtedly the most popular season to get married. And while you’re busy incorporating the colors of the season into every inch of your wedding decor, there’s probably one place you’re neglecting: your wedding cake. Of course, white wedding cakes will always have their place.

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