Recipe Lavender glacage cake
Ingredients
- 1kg Macphie Plain Crème Cake Mix
- 350g egg
- 200g water
- 300g vegetable oil
- Macphie Mactop® Traditional
- Purple food colouring
- Clear glaze
- Dried Lavender
Method
Place the whole egg and Macphie Plain Crème Cake Mix into a mixer and beat for 1 minute on a slow speed followed by 3 minutes on medium speed.
Add the water and oil and mix on slow speed for 1 minute, scrape down the bowl and mix on a slow speed for 1 minute until fully mixed.
Bake in round cake tin then when cool cut a neat circle that fits into the ring.
Make white chocolate whipped ganache by boiling 450g Macphie Mactop® Traditional and pouring over 650g white chocolate, vanilla and 1 bloomed gelatine leaf. Whisk together then pour in 900g of cold Macphie Mactop® Traditional then blend and leave to set overnight.
Once set whip and fold lavender essence and lavender petals through mix. Pipe into metal ring then place ring of crème cake on top and blast freeze.
Once frozen demould and pour over clear glaze and purple glaze, decorate with flowers and lavender.
