For some reason this post has been a LONG time coming! I just can’t quite seem to bring myself to write it.

Lemon Lavender Cake

I think it’s because it has been sooo hot. Seriously. 90’s. This Nordic girl can’t handle the heat.

Lemon Lavender Cake

That’s about all I have to say. Tasting Tuesdays is tomorrow and I made some delicious little things from Super Natural Every Day by Heidi Swanson. Exciting!

Lemon Lavender Cake

And now, without further ado, here are some more pictures of cake (which I do wish I was eating right now). I hope you’re keeping cool out there!

Lemon Lavender Cake

Lemon Lavender Cake

Lemon Lavender Cake

Lemon Lavender Cake

Lemon Lavender Cake
I combined a few recipes from the wonderful Sweetapolita here! The cake is from her Triple Lemon Blueberry Cake and the frosting is from her Lavender Lemon Cake. I made a lemon simple syrup and brushed it over the cake layers before frosting. I made smaller versions of the rose looping technique from I am Baker’s rose cake tutorial. Next time I’d make a cake that was more lemon-y–this one didn’t have enough zing for me. Also, the frosting was a bit too airy for good piping (you can see air bubbles above) and I’d use more lavender next time as the flavor was quite subtle.

Also, anyone have any tips for keeping cakes? This one dried out a bit in the fridge and I wasn’t pleased with it!

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  • Jenny @ BAKE

    I love the colour and style of this icing! you’re so talented!

    http://www.bake-online.co.uk

  • http://twitter.com/MatchboxKitchen Sara/matchboxkitchen

    Looks great!  I need to become more familiar with my piping bag, I’m almost always sticking to an offset spatula.

    Did your cake dry out after cutting (storing leftovers)? Or before frosting? I think once its cut and put in the fridge the only thing you can do is keep it in an airtight container. Or just eat it all ;)

  • chelseakelly

    Thank you so much Jenny! So glad you’ve been stopping by!!

  • chelseakelly

    Thanks!! Yeah, it was a fun experiment (thank you, Pinterest search on “cake decorating” haha!). You know, it dried out in the fridg, after it was frosted. Isn’t that strange? (Maybe I should be storing my frosted, uncut, covered cake on the counter?) How do you store yours? The only cakes so far that I haven’t had that trouble with when stored in the fridge, uncut, are chocolate cakes. :

  • http://twitter.com/MatchboxKitchen Sara/matchboxkitchen

    I store mine in the fridge uncovered most of the time out of laziness, and the exposed cake will dry out but the rest will be okay. If I’m not feeling lazy I’ll put it in an airtight/plastic container and it’ll stay moist. It’s mostly a hassle because the frosting gets messed up if it touches the sides. I’ve left cake out on the counter as well but it just depends on the ingredients (I feel safer eating it if it’s been stored in the fridge).

  • Pingback: Lovely Lavender | Poppiseed Designs Stationery

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