Lavender, Blueberry, & Peony Naked Cake Recipe

Lavender, Blueberry, & Peony Naked Cake Recipe

This floral naked cake recipe is one of our favorites to date. Not only is is absolutely stunning but it tastes like heaven. With layers of vanilla cake & fluffy buttercream all topped with peony petals, sugared blueberries, drizzle of lemon, & fresh lavender, it truly can’t be beat. Make this for an upcoming birthday or even a wedding, it’s perfect for all occasions! 

Get the recipe for our vanilla cake: here. To make this beautiful cake, all we did was swap out the funfetti cake mix for a white cake mix by nixing the sprinkles (probably the only time we’ll ever do that!). The buttercream recipe can be found: here. Scroll down on this page to get the recipe for the sugared blueberries! Don’t forget your toppings must be edible! Make sure you’re serving edible lavender & peonies on this cake & anything else you may be whipping up as the others can be extremely harmful. If you're having a hard time locating the edible lavender & peonies, check out your local spice shop or local flower shop. You can always swap them out for another flavor, spice, or flower depending on your taste & what you want it to look like. The options are endless for how you top this cake! P.P.S. don’t forget to drizzle some lemon over the top of your cake for a little extra oomph!

Ingredients

  • 1 cup blueberries
  • 1 cup water
  • 2 cups granulated sugar, divided

Instructions

  1. Over medium heat on the stove, place water & 1 cup sugar in large skillet. Stir the mixture until all the sugar is absorbed. Remove from heat & pour mixture into the small mixing bowl. Place blueberries into the small mixing bowl with sugar water & let it all sit in the fridge for 12 hours.
  2. Drain the blueberries & line the baking sheet with parchment paper. Pour blueberries onto the parchment paper & let them dry for 1-2 hours.
  3. Pour ½ cup of sugar onto blueberries. Let it sit for 1 hour. Gently toss the blueberries in the remaining sugar so all sides of them are completely coated. Top the blueberries on cake or pop in your mouth...enjoy!

Supplies You'll Need: 
parchment paper
baking tray
large skillet
measuring cup
mixing spoon
small mixing bowl
strainer

Images & Recipe: Public Lives, Secret Recipes

About the Contributor

Caitlin is the founder of Chicago based lifestyle web publication Public Lives, Secret Recipes which specializes in recipe development, DIY tutorials, fashion posts, & much more. Aside from the blog, Caitlin is the founder of Krispops, a crisped rice cake pop company, that you can order online! Be sure to shop Krispops here & follow PLSR on InstagramTwitterFacebook, & Pinterest!

Click here to get alerts of the latest stories