Elderflower Honey Cake + 2 Year Blog Birthday!

Honey Elderflower Cake | Photography & Styling by Christiann Koepke of Christiannkoepke.com_-21

This is the first time I’ve done a blog birthday post… somehow last year it got lost in the shuffle, perhaps it’s because I was caught up in my July Secret Supper launch! Anyhow, here we are at my blog’s 2nd birthday and I can hardly believe I’m sitting here writing this post for you! So much in my life has changed in the last 2 years and I’m so grateful to be blessed to pursue my dreams in such a creative, life giving way.

I’ve never grown as much as I have since starting my blog, in so many areas of my life and wanted to thank each of you for following along in my journey and for being as amazingly supportive as you have been! Excited to bring this delicious recipe for a Honey Elderflower Cake to you as a celebration!

 

So you might ask what I’ve learned and what the journey’s been like? Well, it’s hard to describe it here in one paragraph (it’s more like a 2-3 hour coffee date topic!), but to sum it up, it honestly has been incredible, and incredible in every sense of the word. I’ve never worked so hard, felt so worn out, yet felt so refreshed and liberated in my core. I always knew I was gifted with creativity, hosting, cooking and administration, but never in my life could I have imagined all my strengths coming together in one area. I honestly never knew that there was such a thing as being a food photographer and stylist – just was completely out of my realm.

 

I’ll tell you this, if you love something and are passionate about it, run…. run hard and pursue what your heart beats for, because you never know what can happen. Here I am writing this post 2 years to the day of launching by blog in 2014 and I just put my notice in at my office job TODAY! Somehow I’ve built this passion into a thriving business and it’s absolutely surreal. I couldn’t have done it without my loving and supportive dear family and friends, and also to you, who’ve been with me along the way (whether that be just recently or since the start!).

 

I hope you feel inspired to create, and if the first thing you do after this post is make this cake or simply spend time with the people you love, I will feel as though it’s all been worth it.

 

Cheers to another year ahead of creativity and inspiration!

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Elderflower Honey CakeMascarpone Vanilla Frosting

Serves 8-10

 

  • 3/4 c. (1 1/2 sticks) Vermont Creamery cultured butter, room temp.
  • 1/3 c. + 1 T. raw honey
  • 3 large eggs 
  • 3 T. Elderflower cordial
  • 3 drops lemon essential oil
  • 2 tsp baking powder
  • 1/4 t. salt
  • 1 1/2 c. + 2 T. flour 

  • 1/2 c. heavy cream
  • 3/4 c. Vermont Creamery mascarpone cheese
  • 3/4 t. vanilla extract 
  • 1/2t. elderflower cordial
  • 3/4 c. powdered sugar
  • pinch salt

 

Directions

 

Preheat oven to 350 degrees and grease 2, 6″ deep cake pans. Line bottom of pan with wax paper cut out to size, greasing each side to aid in the removal of the cake while still warm.

 

In mixer, beat butter until whipped and light, about one minute. Add honey, and then eggs one at a time while mixing. Add in cordial and essential oil. In small bowl, combine final three dry ingredients and whisk until incorporated. While mixer is on medium low speed, slowly add flour mixture, 1/2 c. at a time; do not over mix.

 

Pour batter into prepared pans and place in oven. Bake for 30-35 minutes or until toothpick inserted comes out clean. Place cake on cooling rack for about 10 minutes. With a knife, carefully pull through sides of pan to loosen the cake gently so it slips out without tearing. Remove cake from pans and allow to cool to room temperature.

 

 

For frosting, in mixer, beat heavy cream on medium until it starts to resemble airy whipped cream. Slow mixer to low and add mascarpone cheese, 1/4 c. at a time. Add extract and cordial, and then powdered sugar in small additions. Make sure not to beat too fast or let it over mix, as the consistency will turn stiff and loose it’s smooth, light texture. Add a pinch of salt if desired.

Once cakes are completely cool, cut through to create layers. Spread a layer of frosting in between each of the 3 layers, finishing the cake off with spreading frosting over the entire cake. 

Store any leftover cake in an airtight container and enjoy within 3 days.


 

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