ST. LOUIS —
1 cup All purpose flour
1 cup granulated sugar
1 pinch salt
1 heaping tablespoon culinary lavender buds
18 ounces white cake mix
3 egg whites
1 whole egg
8 ounces sour cream
1 ⅓ cup water
2 tablespoons vegetable oil
1tsp vanilla extract
¼ teaspoon (small eye dropper) lavender oil
Scale out all of your ingredients.
Combine ingredients in mixing bowl and mix on medium until fully incorporated.
Pour batter into desired baking pans properly prepared with parchment paper, flour and grease
Place in oven at 325F Conventional oven or 310F convection oven.
Bake for 28-32 minutes.
Check for doneness by sticking a toothpick in the center and pulling out clean.
Remove pans from oven when fully cooked and set out to cool for 10 minutes before removing from baking pan
To remove, flip fan over onto plastic wrap or parchment and wrap for storage
Raspberry Italian Meringue Buttercream
8 egg whites
½ cup water
1 lb butter
1 tablespoon vanilla extract or vanilla bean paste
¼ cup top shelf raspberry preserves
High temperature thermometer
Non stick pot
Separate yolks from egg whites and place egg whites into your mixer Bowl. Take care that your mixer bowl is clean and has no traces of fat.
In a pot, add two cups of sugar and 1/2 a cup of water, turn your range on medium Heat.
When your sugar mixture has reached the temperature of 225 degrees, turn on your stand mixer containing egg whites to medium high and whip until stiff peaks. Your sugar mixture should reach 240° Fahrenheit by the time that your eggs are at stiff peaks.
Sugar syrup should be no less than 240 degrees before adding to your eggs. Slowly stream your sugar mixture into your egg whites avoiding the Whisk and the side of the bowl.
Run your mixer on high foR approximately 12 minutes or until the bowl is cool to the touch.
Add softened butter pieces to meringue and fully incorporate.
Divide finished buttercream into 2 parts. Into first part, incorporate raspberry preserves, set aside.
Leave second part of buttercream as vanilla to color, fill and ice cake.