May 17, 2010 was when this blog began. It has now grown from a small fraction of viewers, 17 to be exact, to having 196,695 page views, around or right at pertaining to each day, 800 viewers plus. This is still noted in the blogging world as a low number considering the number of people there are in the entire world who are internet-savvy or just log on to look something up to meet their wants and/or needs in different areas of their lives. This is something that has gone out of its comfort zone at times, a blog that is no longer just a blog. It has branched to many facets and it has been enjoyable. I enjoy watching it grow, watching its progress as I work along with it as though it is its own person; she is. Skirt in the Kitchen redefines individuality, creativity, wholesomeness as well as quality and having a contemporary feel in the culinary world and at home. Even though she turns three in May, her birthday is celebrated in the fall, preferably end-of-summer around my mother’s birthday in August. This year, I did not do this even close on time but I got it done today. So here is to Skirt and to her future outside of blogging, I’m lifting a glass to toast her beginning and her exciting journey.
Elizabethan Lavender Cake, adapted from the Gypsy Chef ~
Have dry ingredients ready, first, so the butter beaten with the sugar and eggs don’t have a chance to break down before folding the batter for the pan. Heat oven to 350°. Grease and flour an 8-inch cake pan lined with parchment paper in the bottom, then grease the parchment paper as well. Sift together 1 1/2 cups sifted cake flour and 1 1/2 teaspoons baking powder.
Toss in 1 tablespoon fresh culinary lavender blooms. You may use dried, but fresh is more robust. The lavender gives this a hint of a lemon taste in the cake after it’s baked but the scent of the lavender is refreshing and pretty.
Beat 3/4 cups softened unsalted butter with 3/4 cups super-fine sugar (Process sugar to make fine granules.) and add 3 large eggs one at a time. Fold in flour and lavender having 2 tablespoons whole milk and 1/2 teaspoon vanilla extract added while folding. Bake until a toothpick inserted in the center comes out clean.
For the frosting: Beat 1/2 cup softened unsalted butter and 1/2 cup shortening. Mix in 3 1/2 cups powdered sugar, 1/4 cup of milk, 1/2 teaspoon vanilla extract, and 2 teaspoons lavender.
The frosting is creamy and scalloped with a spoon.
Garnish with more lavender.
Leave a Reply