Lavender Champagne Cake with honey cream cheese frosting

I have absolutely no chill when it comes to this cake.

Zero.zilch.nada.

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It’s amazing. And that’s a bold statement. But so amazing that I ate it for breakfast before Mr. LTSL was even awake. I wish I was lying but #RealLife.

And I would only make it for the specialist of occasions … you know, like Friday night.

Kidding … kind of.

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But it’s mother’s day weekend and we gotttaaa celebrate mama!! Also, this mother’s day is super-extra-special aannnnd we need cake.cake.cake.!

First, HAPPY MOTHERS DAY to all the people mamas out there, all the expecting mamas out there, all the adopting mamas, all the pet mamas, and all the women who are holding it down!!

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I have no words for my mom, seriously she’s my everything – she loves cake, her laugh is infectious and her kindness can put mother Teresa to shame (not true, mother Teresa wins life … by Mama LTSL comes a very close second).Don’t get me wrong though, her sass is something similar to Queen Bey’s Lemonade video. I’ll just warn you, don’t mess with mama’s family – she’ll juice you!!

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Now that we’re all afraid of my mom – let’s talk cake!! More specifically naked cake … such as this one. Funny story, a couple years ago for my bridal shower I wanted a naked cake – something with fruits and fresh flowers, simple but elegant. I walked into a bakery and simply asked Hi, do you guys do naked cakes – the kind baker responded, why – yes, I’ve done a few ass cakes over the years.

I looked at my mom – my mom looked at me and we walked out pretty much peeing our pants.

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But this cake. AHH – the lavender makes it taste like spring, the honey cream cheese frosting is sweet but not too sweet and it’s sooooo preeeetttyyyy!! Also, champagne. YYYEEESSS! We’re winning folks, simply winning all of the golden stars.

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Lavender Champagne Cake with honey cream cheese frosting

  • 3 cups all-purpose flower
  • 3 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • ½ tbsp. dried lavender
  • ½ tsp lemon zest
  • 1 cup (2 sticks) unsalted butter
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 6 egg whites
  • 2 cups champagne
  • Prepared cream cheese frosting
  • 1 tbsp honey

DIRECTIONS

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans (or 1 10 inch and 1 8 inch because you realize your 9 inch pans are at your parent’s house after making the batter *rolls eyes*).

In a bowl combine flour, baking powder sea salt, lavender and lemon zest .

In a mixing bowl beat butter and sugar 3 to 5 minutes until light and fluffy.

Add vanilla and beat in the eggs one at a time.

Beat in flour mixture and champagne in three alternating additions, starting and ending with flour to prevent curdling.

Pour batter into pans and bake 35 minutes.

Let cool.

In a small bowl, combine can of cream cheese frosting and honey.

Once the cake has cooled, cut each cake in half horizontally and frost the middle. Stack each layer and repeat, only frosting the middle ( that’s why it’s called a naked cake heh. without any bums in sight).

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Peach Blackberry Croissant Custard Cake

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As if anything says sum-sum-summmaaa time like fresh berries, peaches, sunshine and cake.

It’s very possible I just added the cake part, but look how peeerrrrdy this cake is.

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It’s a stunner!! It’s all bright and fruity and custardy and pretty deerrn easy to make.

Your weekend needs a little cake.

Life needs cake.

I need cake.

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Heh. So fun fact – every week when I do the grocery shopping there are a couple items you will always find in my trolly

  • Milk
  • 5 oranges, 2 apples, 2 pears, strawberries ( if they’re in season)
  • Kale
  • Snacks for Mr. LTSL … which means any one of the following, Apple Danishes, butter croissants or Belgian waffles and Jello.

… every week I pick up a container of either Apple Danishes, butter croissants or Belgian waffles for Mr. LTSL and normally it finishes once Friday rolls around.

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Except when there are leftovers and I have to find something delicious and snazzy to do with it. So I make cake.

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Peach Blackberry Croissant Custard Cake  

2 Large Peaches

1/4 cup water

1 cup + 1 tbsp granulated sugar ( separated 1 cup x 1tbsp)

4 stale croissants, torn into 8 pieces each

1 ½ cup blackberries (separated ¾ cup x ¾ cup)

4 eggs plus 2 egg yolks

3/4 cup whole milk

1 cup cream

1 tsp almond extract

1 tsp vanilla extract

¼ cup brown sugar

1/2 cup ground almonds

1 tsp cinnamon

1/2 tsp ground ginger

1/3 cup sliced almonds

1 tbsp turbino sugar

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Directions : 

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Preheat oven to 325. Liberally spray an 8-inch cake pan.

Heat water and  1 tbsp of sugar in a large pan over a medium heat, add peaches and cook until the water is absorbed by the peaches . Remove from heat, and allow to cool.
In a large bowl, whisk eggs, yolks, remaining 1 cup sugar, brown sugar, milk, cream, almond extract and vanilla extract until well combined.

In a separate bowl mix ground almonds with cinnamon and ground ginger.

Add 1/3 of torn croissants to your prepared cake pan.

Add ½ of peach mixture and toss in ¾ cup of blackberries. Over your fruits , add ½ of your spiced almond mixture.

Make a second layer, using the exact same process.

Last, add remaining 1/3 of torn croissants, pressing down gently to secure all of your flavour. Pour your liquid mixture over your cake and allow to stand for 1 hour.

Next, top with sliced almonds and turbino sugar.

Bake for 45 minutes.

Remove from oven, and allow to cool completely -this also helps the liquid mixture settle – should take approximately 45 min.

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Slice & Enjoy!!