These miniature white cakes are infused with scrumptious rosemary and thyme simple syrup and filled with a tart blackberry lavender jam. Sweet and savory, these little delicacies will make you dream of wooded groves, cottage nights and fairy tea parties. Enjoy!
1. Preheat oven to 350 degrees F. Grease 1 (8-inch) round cake pan. Grease with butter and lightly flour, being sure to remove excess flour before pouring in batter.
2. In the bowl of a stand or hand-held mixer, beat together the canola oil, yogurt, eggs, sugar, vanilla and buttermilk. Add the flour, baking soda, baking powder and salt and mix until just combined.
3. Pour the batter into the cake pan and bake 25-30 minutes, until the top has just set and is no longer wiggly in the center.
4. Remove and let cool five minutes, then run a knife along the edges of the pan and turn the cake out onto a cooling rack.
1. Add the blackberries, honey, lemon juice and lavender to a medium size pot set over high heat. Bring the mixture to a boil; once boiling use a potato masher or fork to break down and mash the berries.
2. Continue to cook for 8-10 minutes, or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool. The jam should thicken as it cools.
1. Add softened butter and vanilla to the mixing bowl and mix until completely combined.
2. Add powdered sugar and beat on low until it is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
3. Add milk a little bit at a time until frosting is the consistency that you'd like.
1. Boil water and sugar together until the sugar has completely dissolved and the mixture is beginning to slightly boil.
2. Add in your rosemary and thyme, tasting every so often to see what you should add more of. Remember, you can always add more, but you can't take away.
3. Add in the juice of half a lemon for acidity.
4. Let cool, and place syrup and herbs into container.
1. Once your cake is cool, cut off the top with a leveler and spray or pour your rosemary and thyme simple syrup over the top.
2. Wrap cake tightly in cling wrap (leave no edge exposed) and place in the freezer. Let cake firm up for 30 minutes or so. While the cake is in the freezer you can make your buttercream.
3. Once cake has cooled, remove from freezer. Use your leveler to cut the cake in half horizontally. Without taking the halves apart, use a large circular cookie or biscuit cutter to cut three circles in the cake.
4. Remove excess cake bits and prepare to ice your mini cakes. Coat your bottom cake layer with a hearty layer of buttercream, followed by a layer of jam. Repeat this step with your second layer and finish with a flat piece of cake as your top layer.
5. Ice your cakes outside lightly with a crumb coat of buttercream, and place in the freezer to firm up while you assemble the other cake.
6. Once the icing has firmed, put on your second coat of buttercream. The jam will seep through your layers and into your second coat, but this is part of what makes these cakes beautiful! Embrace the nakedness of your fairy cakes. Squeeze extra simple syrup over the buttercream. Not only will it taste great, but it will add some pretty sugary beads to these delightful bites.
7. Plate your cakes with wild blackberry flowers, sprigs of rosemary and thyme and whatever other natural decor you have available.
8. Invite your magical friends and enjoy!
* For extra delicious fun, take your remaining cake bits, buttercream and jam, stuff them into a mason jar and bring some "trash cake" to work or give as a gift to a friend.
** You will have a mason jar full of jam, so if you don't want that much (why wouldn't you?) divide the recipe into thirds.
Slow Down, Evergreen