Used this recipe to make the cake and the PreppyKitchen.com recipe (https://preppykitchen.com/chantilly-cake/#recipe) for the berry filling and chantilly cream. (Cake made for Hayley’s 34th birthday)
Decorated cake with fresh rosemary and edible flowers from the produce section at Whole Foods. Had to put cake in freezer before decorating it since it was too soft and moist to hold a shape, but the taste was good.
Used white sugar infused with lavender (mix sugar with dried lavender in food processor) for this recipe to add lavender flavor. Also sprinkled white sanding sugar on top of muffins in oven when they were ~90% baked.
Put glaze into a ziplock bag and trim a super small edge of bag to drizzle the glaze.
(Add dried lavender to top of muffins along with more white sanding sugar and lemon zest when baking these the next time.)
Way too much liquid! Added large block of creamed coconut and extended cooking time to try to evaporate off as much as possible. Also, squash needs more time.
