Lilac Honey Cake
1 cup whole milk
A handful of fresh lilac flowers (picked off the stem - no green bits!)
5 egg whites
2 1/4 cups cake flour
1.5 cups white granulated sugar (to make floral sugars see link: https://www.sashabotanica.com/post/violet-sugar)
1 tablespoons plus 1 teaspoon baking powder
1 teaspoon salt
1.5 sticks unsalted butter (at room temperature & cubed)
2 tablespoons honey
Flour, grease and line the bottoms of two 8 inch cake pans with parchment. Set aside. Pour the milk and honey in a medium saucepan and set it over medium-low heat. Add lilac flowers stirring gently and heat until warm to the touch. Turn off heat and cover, letting it steep for about 15 minutes. Strain the flowers out, or leave in the milk to be incorporated into the batter! Whisk in the egg whites. Set aside.
Preheat the oven to 350 degrees F. In the bowl of a stand-up mixer (use the paddle attachment) combine cake flour, sugar, baking powder and salt. At a slow speed, add the cubed butter and mix until it resembles soft sand/crumbs. Add half of the of the milk/egg white mixture and continue beating for about 30 seconds. Add the rest of the milk/egg white mixture and mix until smooth.
Divide the batter evenly between the two prepared cake pans and place in the oven. Bake until thin skewer or toothpick inserted in the center comes out clean, 20 to 25 minutes.
Let cakes rest in pans for a few minutes, then loosen from sides of pans with a knife and flip them over onto wire racks to cool.
1 1/2 cups 3 sticks of unsalted butter, at room temperature
3 cups of powdered sugar sifted
4 tablespoons honey
Pinch of salt
Add all ingredients to a stand-up mixer (with paddle attachment) Beat until very smooth!
CREAM CHEESE FROSTING: (w/ Butterfly Pea powder to make the pale blue frosting):
1 stick unsalted butter softened
8 oz cream cheese softened (brick-style, not spreadable)
1 teaspoon vanilla extract
¼ teaspoon salt
3 cups powdered sugar
1 teaspoon butterfly pea powder (https://www.amazon.com/dp/B08XWG8D7Z?psc=1&ref=ppx_yo2_dt_b_product_details)
Instructions for Cream Cheese Frosting:
Combine butter and cream cheese in the bowl of a stand mixer or hand mixer and beat until creamy, well-combined, and lump-free.
Add vanilla extract and salt and stir well to combine.
With mixer on low, gradually add powdered sugar until completely combined.
Add 1 teaspoon of Butterfly Pea Powder and mix well, adding more for a darker color.