Tag Archives: cakes


What you need

For the cake:

120ml whole milk
 3 tablespoons dried lavender flowers or 3 tablespoons of lavender syrup
 120g plain flour
 140g caster sugar
 1½ teaspoons baking powder
 40g unsalted butter, at room temperature
 1 egg

For the icing:

 25ml whole milk
 1 tablespoon dried lavender flowers or 1 tablespoon of lavender syrup
 250g icing sugar, sifted
 80g unsalted butter, at room temperature
 A couple of drops of purple food colouring (optional)
 A 12-hole cupcake tray, lined with paper cases


1.Preheat the oven to 170°C/325°F/gas mark three.

2. On a very low heat infuse your milk with the dry lavender or lavender syrup. Do this for a couple of minutes then leave to cool.  Do both batches for your icing and cake mixture to save time. 



Ok so I tried out both methods with using dry lavender infused in the milk, and using my lavender syrup. The syrup was more subtle so I preferred the syrup cakes, but both work well.

3. Put the flour, sugar, baking powder and butter in a bowl and mix until you get a sandy consistency and everything is combined.

4. Strain the lavender-infused milk and slowly pour (the amount for the cakes) into the flour mixture, beating well until all the ingredients are well mixed.


You can add your food colouring while combining the mixture. 

5. Add the egg and beat well.

6. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20 to 25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean.

7. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.





For the icing.

1. Beat together the icing sugar, butter and food colouring.

2. Add the infused milk into the mixture and beat together.

3. Continue beating until the frosting is light and fluffy (at least five minutes). The longer the frosting is beaten, the fluffier and lighter it becomes.

4. When the cupcakes are cold, spoon the lavender frosting on top and decorate with a sprig of lavender.



I also tried combining flavours alternating the lavender cakes and icing. Lemon goes really well with lavender and so I did a plain lemon cupcake using the lavender icing which went sooo well together!! Tune in next week for fun lavender cocktails!!


I got the original recipe from Hummingbird Bakery book, which is awesome and has such fantastic recipes in it! I recommend you check it out!!



So the meats, cheese and fresh produce were amazing in Italy, but being me I particularly liked the cakes. Because there were so many of us a couple of times we ended up buying big cakes, so there was enough for everyone, the beauty was we never knew what we were getting and luckily no one had an allergies.


So lets begin.



So this cake, was a chocolate ice cream cake, sooo good, with the fancy chocolate covered top. Totally judged this cake by it’s appearance, and it totally paid off as this was amazing.




Next was this cake, look how weird the picture looks…oh well. We weren’t quite sure what this was, but it was crazy good, very nutty. No idea what it says on top though..



Next we have the little pastries from the patisserie down the road. I was sold by the packaging, so well packaged no?




And inside was just as good. All these beauts came to €5 which is crazy cheap I literally felt like I was robbing her because they were so good! Sooo soo good. So this became the favorite with all of us, so many cakes were brought. We ended the trip going there one last time picking up some nibbles which were different covered marzipan. we figured these would have the best luck staying intact.




So these were cute, but I’m not much of a marzipan person so Richard has been enjoying them.


So there’s the cake part, last installment of tomorrow is the rest of our pictures, don’t worry i’ll filter them so it wont be 8 pages long!!