Floral Buttermilk Tea Cakes

Floral Buttermilk Tea Cakes

Categories:

Cakes & Cupcakes
Desserts
Easter
Weddings & Showers
Serves
8 cakes
Prep Time
30 minutes
Cook Time
20 minutes
Ingredients
For the buttermilk tea cakes:
  • 1 ½ cups (188 g) all-purpose flour
  • ½ cup (56 g) cake and pastry flour
  • 1 ¼ tsp (6 g) baking powder
  • ¼ tsp (1 g) baking soda
  • ½ tsp (3 g) salt
  • ⅔ cups (160 ml) buttermilk
  • 3 large eggs
  • 1 tbsp (6 g) lemon zest, finely grated
  • 1 tbsp (15 ml) lemon juice, freshly squeezed
  • 2 tsp (10 ml) pure vanilla extract
  • ⅔ cup (151 g) unsalted butter, room temperature
  • 1 ⅓ cup (267 g) Redpath® Granulated Sugar
For the violet frosting:
  • 1 ½ cups (340 g) unsalted butter, room temperature
  • 4 cups (480 g) Redpath® Icing Sugar
  • 3 tbsp (45 ml) violet liqueur (eg. Giffard Creme de Violette)
  • ½ tsp (3 g) salt
  • ½ tsp (2 ml) pure vanilla extract
For the candied flowers:
  • 1 large egg white
  • 1 tsp (5 ml) water
  • edible flowers (pesticide free)
  • ½ cup (100 g) Redpath® Granulated Sugar
Icing Sugar
Icing Sugar
Instructions
For the buttermilk tea cakes:
  1. Preheat oven to 350°F (180°C). Lightly spray and line a rimmed baking sheet 13 x 18 inch (33 x 46 centimetre) with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, cake and pastry flour, baking powder, baking soda and salt until thoroughly mixed. Set aside until needed.
  3. In a measuring cup, whisk together half of the buttermilk (⅓ cup / 80 millimetre) with the eggs, lemon zest, lemon juice, and vanilla extract. Set aside.
  4. In the bowl of a stand mixer using the paddle attachment, cream the butter together with the Redpath® Granulated Sugar, until smooth and fluffy; about 3 minutes.
  5. On low speed, add in the dry ingredients and the remaining ⅓ cup (80 millimetre) buttermilk; mix until just combined. Increase speed to medium and blend until fully combined; about 2 minutes. Scrape down the bowl every so often.
  6. On low speed, gradually add half of the egg-buttermilk mixture. Increase speed to medium and blend until thoroughly combined. Repeat with other half of egg mixture; do not overmix.
  7. Transfer contents onto the parchment-lined baking sheet. With a large offset spatula, evenly spread the batter to the edges of the pan. Run a thumb around the edge of the baking sheet and the batter to check the depth and evenness of the batter; also to prevent cake from sticking to the edges.
  8. Bake for 20 minutes or until the cake springs back when gently pressed. Cool completely.
For the violet frosting:
  1. In the bowl of a stand mixer, using the paddle attachment, cream the room temperature butter on medium-high speed until lightened in colour and fluffy; about 3 minutes. Sift in 1 cup (120 grams) of the Redpath® Icing Sugar into the bowl. On low speed, incorporate the sugar into the butter, repeat process with the remaining sugar.
  2. Add in the violet liqueur, salt, and pure vanilla extract. Cream mixture on medium speed until smooth and fluffy. Transfer buttercream into a piping bag fitted with a plain tip. Set aside.
  3. For the Candied Flowers:
  4. Place the Redpath® Granulated Sugar into a shallow dish or bowl.
  5. In a small bowl, whisk together the egg white with the water until “loose,” but not frothy. With a small paint brush, lightly paint the petals with the egg white mixture.
  6. Dip the flowers into the shallow dish of sugar ensuring that the petals get coated. Place the sugar-coated flowers onto a wire rack to completely dry.
For the assembly:
  1. Cut 24 circles with a 2 ½ inch (6 centimetre) round cookie cutter  from the cooled cake. Remove circles and place ⅓ of the cakes (8 pieces) onto a baking sheet or platter. Pipe about a tablespoon of the buttercream onto each round. Repeat process until each tea cake has 3 layers of cake and 3 layers of buttercream. With a small offset spatula, smooth each top. Gently place a candied flower onto the final layer of buttercream.
CHEF'S TIPS

*Ensure that the flowers used are edible and more importantly, pesticide free.

*Candied flowers can be prepared several days in advance and stored in an airtight container in a cool location; do not refrigerate.

*Violet liqueur can be substituted with any floral liqueur. If desired, rose or orange blossom water can also  be used; if using, reduce amount to 2 to 3 teaspoons (10 to 15 millilitres).

*If buttermilk is unavailable, add 1 tablespoon (15 millilitres) of vinegar or lemon juice to 1 cup (240 millilitres) of milk, whisk to combine. Let stand for 5 minutes or until milk thickens. Proceed with recipe, using the amount needed.