White Lilac Nostalgia

By norsegal8

One of my earliest memories is the smell of lilacs, and sunshine glinting through their leaves as my stroller was pushed to and fro to encourage the ever-resistant afternoon nap. Individual lilac blossoms are exquisite. Crystallized with lavender sugar and embedded in white chocolate buttercream, they make magnificent cake decorations. The pale pink of Raspberry Mousseline Buttercream against the pale yellow cake provides a harmony of color and flavor.

Ingredients

• CAKE COMPONENTS:
• 1 recipe White Velvet Butter Cake layers split in half horizontally
• 1/2 recipe Raspberry Mousseline tinted with 3 drops red food color
• 1 recipe Creme Ivoire Deluxe
• Crystallized Lilacs

Preparation

Step 1

METHOD FOR ASSEMBLING CAKE:
1. Spread a little mousseline on a 9-inch cardboard round so the cake layers adhere.

2. Stack the cake layers on top of each other, sandwiching each with 3/4 cup mousseline (1/3 of the mousseline in between each layer).

3. Chill the cake for 10 minutes.

4. Frost with Creme Ivoire Deluxe.

5. Decorate the top and sides with crystallized lilacs. If necessary, make a tiny hole in the frosting with a skewer before inserting a lilac. The cake can be held at cool room temperature until the following day.