Lavender Earl Grey Chocolate Cake: Eat The Pretty Things!

New to foraging? Learn more about ethical and safe foraging (plus how to get started) here!

 Over and over I hear “that is much too pretty to eat,” or “I could never use those dishes, they are too pretty.” It echoes in my head “I could never, I would never, I couldn’t bear to…” as if we are not deserving of those gifts that nature provides, as if we are unworthy of our own creations or masterful baking. Each time I read or hear a comment like this, everything feels just a little more heavy. Though I know they are often meant to be flattering, it makes me sad that we hold such a fundamental belief to be undeserving of anything pretty. 

Beauty is a cycle of destruction and re-creation. The most beautiful frozen waterfalls thaw when the warmth of spring arrives; the most beautiful summer blossoms fade in the chill winds of autumn. There is such magic in ephemerality, in consuming something beautiful and special for the brief period of enjoyment to make space for more delightful treats! To me, there is nothing quite so beautiful as using my hands to shape nature’s gifts into a beautiful meal, and then share it with friends, filling our bodies with all of that good intention and thoughtful creation. My creations are not too pretty to eat; they are pretty enough to carry that magic and transfer it to your body! They are created for you to consume, specifically! They are ephemeral, which makes them all the more special. You do not need my permission to indulge. This beauty was created for you. 

I hope you keep that in mind when you look at recipes like this beautifully-decorated bundt cake. It has a rich chocolate flavor with notes of lavender and earl grey. Lavender on its own can come across as soapy or overpowering, but when it is paired with chocolate, the two dance on the tongue, complimenting each other’s strong flavors. I went all-out with lavish spring/summer flower decorating. Just be warned: you may be tempted not to eat such a pretty cake, but the fae are notorious for showing up at beautiful picnics bringing their own mischief. They understand the ethereal nature of life (and good food), and they understand the temptation of humans too. Just remember that if a fairy should offer you this, they are offering much more than just a slice of cake...

Do not eat the fairy food

Lest you be trapped and lead to play

For quickly here the shadows emerge

And a moment here, outside is a day

Luscious morsels may tempt you strongly

But you must stay strong of will and spirit

Cakes and tarts and other treats will call

But I beg you, don’t go near it

The otherworld is filled with splendor

But for every sparkle is a balanced shadow

If you stay too long you will be trapped

And your family will age and wonder “where did they go?”

Chocolate and Lavender Spring Flower Bundt: 

The floral notes of the lavender bring out fruity/floral flavors in the chocolate, while the secret ingredient (earl grey tea) takes the complexity up a notch in this moist and delicious bundt cake. I went all-out in decorating mine with candied violets, fresh flowers, and colorful rose petals. If you want to candy your own flowers, scroll down to find the recipe! These should be made several days in advance of the cake as they need to dry completely. 

Ingredients: 

1 cup very hot earl grey tea

2 Tbs dried lavender flowers

2 cups granulated sugar

1/2 cups butter or shortening

2 large eggs

2 cups flour

3/4 cup cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

3/4 cup whole milk

1/4 cup sour cream

Directions: 

1. Preheat the oven to 340F. Steep the lavender flowers in the earl grey tea while you prepare the rest of the cake. 

2. Butter a 12 cup bundt cake pan and dust with cocoa. (Note: if you’re using a detailed design like mine, I highly recommend using an oil spray with added flour!) Cream together the butter and sugar. Add eggs, one at a time, scraping down the sides of the bowl. In another bowl, whisk together the dry ingredients and set aside. 

3. Whisk together the milk and sour cream. Add half the mixture to the bowl and mix well, then add half of the dry ingredients. Alternate the milk mix and the dry mix, beating well after each addition. 

4. Strain the lavender flowers out of the tea and add the liquid to the bowl and just mix to combine. Pour into the prepared pan and bake for 50-60 mins or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for about 10 minutes before removing to a wire rack. It’s best to allow this cake to sit in the fridge overnight before decorating and serving because it helps it firm up and allows the flavors to meld. 

Making Candied Flowers: 

This versatile technique can be used on any edible flower, though simpler shapes are much easier than multi-layered flowers. Make sure you forage flowers from a clean environment, harvest from your garden, or purchase flowers specifically grown to be eaten. Don’t use flowers from a floral shop as they have likely been sprayed with harmful chemicals. 

Ingredients: 

Fresh edible flowers, dry 

1 pasteurized egg white

1 Tbs. vodka

Small food-safe paintbrush

Granulated white sugar

Directions: 

1. In a small bowl, mix the egg white with the vodka to form an evenly mixed liquid. 

2. Use the small paintbrush to paint an entire flower with the egg white mixture, making sure to get the spaces where petals overlap and the bottom of the flower as well. Set the flower face-down into the sugar, then gently cover the rest of the flower with sugar as well. 

3. Repeat the process with the remaining flowers to be candied. Allow them to sit in the sugar overnight, then gently pull them out and dust off any excess sugar. Place on a piece of waxed paper to dry completely. (You can also use a dehydrator on its lowest setting to speed this process along if you live in a humid climate, but it may discolor your flowers.) 

Have a lovely, magic-filled day and remember: you deserve the pretty things!!

Love what you’ve read here? Don’t forget to Subscribe to get frequent updates of new posts!

Huge thanks to my Patrons that make sharing all of these lovely posts with you possible (without all of the pop-ups and ads that make browsing other blogs so annoying). If you’re feeling generous, you too can support the wonder with a monthly contribution of your choice. Even $1 helps a lot! Your donation will help to fund this blog as well as my surprise free events and gifts for strangers. Learn more about this program at the link below: