It's kind of a slight problem when you're at a wedding three states over, and people you barely know (talking to you Mr. Cory D) give you a hard time about the last time you updated your blog. Calm down, people. Calm down left side of the table at the rehearsal dinner. I appease you. You beat me down, made me drink an extra beer to relax and gave me to gusto to write a blog post. Ironically, it's for a wedding cake.
About a month ago, some of A's friend asked him if, oh you know, they could ever so casually get married at his cabin up in Northern Wisconsin. Standard. Normal bar talk. Being who I am, I immediately slammed my palms onto the worn wood of the Weary Traveler and offered to make a cake. Later, I was somehow also roped into being their all official-like photographer.
At this point, I'm not sure if we were even in our apartment yet or if we were still homeless and sleeping on a friends' couch. They were blurry times, friends. Don't expect me to remember such silly details of where I slept at night. Who cares where I lay my head, most concerns lie in the status of my kitchen. And all I know is that at when I offered to make my first ever wedding cake, I had never turned on my new oven.
Fact: don't do what I did. You will soon find out that your oven is about, oh, exactly 100 degrees hotter than it should be. Your delicate lavender cake will be running behind schedule, and it's so hot outside that it is cosmically impossible to keep buttercream from melting. For fun, also add on a 7+ hour car ride. Break even and call it an adventure?
The cake may have been a bit drier than I would have intended, but my (buttercream) meltdown lead to a damned tasty ganache and a creamy honey buttercream filling. So when you make your next wedding cake, a few pointers: get an over thermometer, budget for extra time and make sure vegan White Russian ingredients are within arms reach.
Adapted from Yummy Mummy
- 1 cup granulated sugar
- 1/2 teaspoon dried lavender flowers
- 1 cup goat butter, at room temperature
- 4 eggs
- 2 cup all-purpose flour
- 3 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons goat milk
- Preheat the oven to 350°F; grease baking pans with goat butter and dust with flour.
- Put the sugar and lavender flowers in a food processor. Process briefly to combine.
- Tip the lavender sugar into a bowl with the butter and beat together until pale and fluffy.
- Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold gently. Stir in the milk, then spoon the mixture into baking pans.
- Bake for about 30 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.
- 1 cup goat butter, softened at room temperature
- 1/3 cup honey
- 4-5 cups powdered sugar
- Dash of goat milk
- Beat butter in a stand, or hand, mixer until fluffy. Add honey and beat for 2 minutes.
- Slowly beat in powdered sugar a few tablespoons at a time until desired consistency is reached. Add goat milk to thin out buttercream if needed.
- 9 oz whole goat milk
- 9 oz dark chocolate, finely chopped
- A few squeezes of clover honey
- Heat the cream in a small saucepan. Pour over chopped chocolate, let sit for one minute, add honey, then whisk until smooth. Place in refrigerator to cool, stirring every 10 minutes to ensure even cooling. When desired consistency, frost cake.