Blueberry Lavender Cake
For the most part, I try to give off a sense of normalcy. You know, just a girl who likes to bake and play with her camera. If you ever got a glimpse into my brain, you might think otherwise. I don't think I am totally crazy, but I definitely have my share of quirks. Any given day you might find me dancing around the living room trying to make Brett look up from his programming homework or speaking in "Remy voice." Yes, my dog has her own voice, doesn't yours?
Anyways, one quirk in particular that might make me seem nutty is my recipe development process. At any given moment, I usually have about 3-8 notebooks circulating around my apartment, purse, computer bag, car, etc. No mater where I am, I want to be able to write down any idea that might come to mind. And since I spend an absurd amount of time thinking about flavors and adding on to my baking "To Do" list, each one is covered in notes, ideas, and scribbles. They hardly make any sense.
The inspiration behind this recipe in particular was started at a local diner almost a whole year ago. I remember flipping through the specials menu that sat on top of the table when a flavor combination caught my eye. There was a list of house-made jams that incorporated local fruit with herbs and teas. Genius! I jotted down "Blueberry" and "Lavender" and then finished my breakfast. About a year later, I found those notes and turned them into this fabulous Blueberry Lavender Cake.
Not only was I inspired to make my own version of a blueberry lavender jam, I challenged myself to find a way to really incorporate the lavender. To balance the vibrant jam, I created a silky lavender ganache. And where there is ganache, there is chocolate.... White chocolate cake! Yes, that will tie it all together. You starting to see where my crazy mind goes yet? LOL. The whole cake was iced in a plain vanilla buttercream, as to not compete with the other flavors. I used a whimsical blue and lavender watercolor effect for the buttercream and finished it with a sprinkling of sugar pearls.
When assembling, use a buttercream damn before layering the ganache and jam between the layers of cake.