2 1/2 cups cake flour
8 tablespoons vanilla instant pudding mix
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
5 whole eggs
2 teaspoon vanilla extract
1 cup milk
1/4 cup half-and-half
3/4 cup butter
1 1/2 cups sugar
3 ounces sour cream
2 tablespoons mayonnaise
25 drops lavender liquid herbal extract
1/4 teaspoon star anise extract
3 drops purple food color gel
Vegetable oil cooking spray
Lavender Buttercream, recipe follows
48 rice paper feathers, for garnish (see Cook's Note)
24 fresh edible lavender flower petals, for garnish
24 large candy pearls, for garnish
4 pounds butter, softened
8 ounces high ratio shortening (recommended: Sweetex)
8 cups confectioners' sugar, sifted
4 tablespoons vanilla extract
2 tablespoons lemon extract
3/4 teaspoon anise extract
4 tablespoons cherry liqueur
1 tablespoons vodka
20 drops lavender oil (recommended: Herb Farm)
3 to 4 drops purple food color gel
To make the rice paper feathers, cut out a 2 by 1-inch piece of rice paper. Take each piece and individually cut a tear drop shape. Fray the edges of the tear drop. Sheets of rice paper can be found at specialty food stores. The longer you let it mix, the more volume you will have. If the buttercream is airy and shows a lot of holes, add a small amount of warm water and mix well.
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