Lavender Dripping Cake – floral, dreamy, and just a little bit fancy Right. Lavender in a cake – sounds like something from a fancy bakery in the countryside. But honestly? It works. The trick is not to overdo it. Too much and it tastes like soap. Just enough, and it’s like eating a summer garden. I use dried culinary lavender (not the stuff from a potpourri bag – that’s a mistake you only make once). I infuse it into the milk or cream, then strain it out so you get the flavour without the crunch. The sponge is a light vanilla base with a hint of lavender. Then a white chocolate ganache drip down the sides – because lavender and white chocolate are best friends. On top, a few dried lavender buds and a dusting of purple sugar. Where to find it I bake these in Bromley. People from Downham, Grove Park, Sydenham, Catford and Bellingham order them for baby showers, spring birthdays, or just because they want something different from the usual. I deliver local, or you can collect from the shop. Who’s buying this? Anyone who loves floral flavours. People who think rose cake is too strong. And honestly? Anyone who wants a cake that looks like it belongs in a fairy tale. One thing to know The lavender flavour is subtle – it’s not a punch, it’s a whisper. If you want it stronger, just ask. The white chocolate drip is sweet, so the cake isn’t too heavy. And the dried buds on top are edible, but they can be a bit crunchy – you can pick them off if you prefer. Right. That’s the lavender dripping cake.Floral, sweet, and just a little bit magical. Perfect for a spring afternoon.
