Lavender and Blackberry Layer Cake

Method

Step 1
Preheat oven to moderate, 180C/350F (160C fan forced). Grease and line three 20cm round (8 inch) cake pans with baking (parchment) paper.

Step 2
Beat butter and sugar, using an electric mixer for 5 minutes, until pale and creamy. Beat in lavender paste.

Step 3
Sift flour, baking powder and a pinch of salt together. Lightly whisk egg whites with milk. Beat in flour and milk mixtures in 2 batches, beginning and ending with flour. Spoon evenly among cake pans and smooth tops.

Step 4
Bake cakes for 30 – 35 minutes or until cooked when tested with a skewer. Cool in pans for 5 minutes then turn out onto a wire rack to cool completely.

Step 5
In a large bowl, using an electric mixer, beat cream cheese and butter together until smooth. Gradually add icing sugar, beating until well combined. Beat in lavender extract paste. Chill until ready to use.

Step 6
Trim tops of cooled cakes to create a level surface. Tint ¾ cup of frosting with 3 drops purple coloring and 4 drops each red and blue coloring to tint frosting light purple. Set aside.

Step 7
Spread 1 cake layer (trimmed side up) with ¼ cup of jam. Then spread with  2/3 cup of white frosting. Repeat, finishing with the final cake layer, cut side down.

Step 8
Spread remaining white frosting over top and sides cake. Smear random dollops of purple colored frosting around sides of cake. Use a palette knife to gently smooth sides of cake and lightly blend colors together. Decorate top of cake with blackberries and edible flowers. Keep chilled in the fridge until ready to serve.