Spring always reminds me of blooming florals, brunch with friends, fresh flavors, renewal, and celebrations of warmer weather. Tessa Huff here, from Tessa Huff Cake Design, and I am pleased to share my delicious recipe for Lavender Honey Mini Cakes with you all. I combined subtle floral flavors with sweet honey in these mini sweet treats, perfect for any spring shower, gathering, or celebration.

LAVENDER CAKE INGREDIENTS

{makes about 6 mini tiers}

• 1 cup unsalted butter
• 1 1/4 cups whole milk
• 3 tablespoons dried culinary lavender
• 5 eggs
• 2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon lemon zest
• 3 cups all purpose flour
• 1 tablespoon baking soda
• 1/2 teaspoon salt

HONEY BUTTERCREAM FILLING INGREDIENTS

• 1/2 cup unsalted butter, softened
• 4 tablespoons honey
• 2-3 cups powdered sugar
• 1 -2 tablespoons heavy cream

WHIPPED VANILLA FROSTING INGREDIENTS

• 1 cup unsalted butter, softened
• 3-4 cups powdered sugar
• 2 teaspoons pure vanilla extract
• 1-2 tablespoons heavy cream
• 1/2 drop lavender gel food color, if desired

STEP BY STEP CAKE INSTRUCTIONS

Preheat oven to 350 degrees.  Prepare 1/2 sheet pan and set aside.  Sift dry ingredients together and set aside.

2. Place butter, milk, and lavender in a small saucepan.  Heat on low until butter is melted and flavors start to incorporate, about 5-10 minutes.  Be careful not to let the milk boil or burn.

3.  In the bowl of an electric mixer, beat eggs and sugar with the paddle attachment.  The mixture should be light in color and fluffy.  Add in the vanilla and lemon zest.

4. Strain the milk mixture and set aside.  Starting with the dry mixture, alternate adding in the dry and wet mixtures to the eggs, with the mixer on low.  Be sure to scrape the bottom of the bowl with a rubber spatula between additions.

5. Pour batter into your prepared baking pan.  Bake until center is done, about 20 minutes.  Rotate halfway through baking.  Cool completely before using.

STEP BY STEP FILLING/FROSTING INSTRUCTIONS

1. In the bowl on an electric stand mixer, beat butter with a paddle attachment for 4-5 minutes.

2. Turn the mixer to low and gradually add in the remaining ingredients.  Once incorporated, continue to mix on medium speed until light and fluffy.  Adjust the sugar and cream amounts to achieve your desired consistency.

STEP BY STEP ASSEMBLY OF LAVENDER HONEY MINI CAKES

1. For the mini tiered cakes, find two different sized, round cookie cutters.  For these cakes, I chose 2″ and  3 1/2″ diameter cookie cutters.

2. Cut out cake rounds from your sheet cake with the cookie cutters.  Be sure to keep the cutters close to minimize scraps and wasted cake.  For the mini tiered cakes, you will want two different size tiers that are 2 layers each.  Each cake will have a total of 4 cake rounds.

3. Using a pastry bag, pipe honey filling on half of the rounds.  Sandwich the cake rounds with their matching top layers.

4. Starting with the larger, bottom tier, carefully ice each cake.  Refrigerate the cakes as you work.

5. Once all of the bottom tiers are iced, place the uniced, top tiers on the cakes.  Carefully ice the remaining cakes.  Finish off cake with a cute border, edible flowers, or other desired decorations.  Cake can be iced on a plate or serving dish to help eliminate errors that may occur when trying to transport an iced cake.

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