Introduction

These Lemon, Lavender, and Earl Grey Mini Cakes and Petit Fours are a delicate and charming treat perfect for any special occasion. Infused with fragrant Earl Grey and lavender, then paired with a luscious lemon and white chocolate ganache, they offer a delightful balance of floral and citrus flavors in every bite.

The image shows three small, round two-layer cakes on a white cake stand, placed on a wooden table. Each cake has a light brown color with a visible crumb texture. The bottom layer is topped with a thick white frosting layer that slightly drips down the sides, and the top layer has a smooth white frosting with small purple flower petals sprinkled on top for decoration. A few small white and purple flower petals are scattered around the base of the cake stand on the table. The background is plain with a soft, neutral tone. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Lavender and Earl Grey Cake:

1 1/2 tablespoons loose leaf Earl Grey tea

1 cup (2 sticks) unsalted butter
1 1/2 cups all-purpose flour

3/4 teaspoons dried lavender
1/4 teaspoon plus 1/8 teaspoon baking powder

1/4 teaspoon kosher salt
1 cup granulated sugar
1 tablespoon light corn syrup

3 large eggs
3 tablespoons sour cream
1 teaspoon pure vanilla extract

For the Lemon and White Chocolate Ganache:

1 teaspoon powdered gelatin
1 1/2 tablespoons cold water

5.5 ounces white chocolate, finely chopped
1/2 cup heavy cream
1 1/2 tablespoons light corn syrup

4 1/2 tablespoons (2.25 ounces) unsalted butter, at room temperature and cut into 1-inch cubes
Zest from one lemon
1/4 cup fresh lemon juice

Equipment:

An offset icing spatula
A 4 1/2-inch round cookie cutter (for the mini cakes)

A 2 1/2-inch round cookie cutter (for the petit fours)

Instructions

Step 1: In a medium, heavy-bottomed saucepot, combine 1 1/2 tablespoons loose leaf Earl Grey tea and 1 cup unsalted butter. Melt the butter over medium-low heat, swirling it with a heatproof rubber spatula to ensure even melting. Once fully melted, remove from heat and let cool on a wire rack for 10 minutes.
Step 2: Place a fine-mesh sieve over a mixing bowl and strain the tea leaves from the butter, pressing gently with the spatula to extract as much butter as possible. Discard the tea leaves and allow the infused butter to cool to room temperature.

Step 3: Center a rack in the oven and preheat to 350°F (175°C). Prepare a 13 x 9-inch cake pan by spraying it with cooking spray and lining the bottom with parchment paper. Spray the parchment paper as well.
Step 4: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 teaspoons dried lavender, 1/4 teaspoon plus 1/8 teaspoon baking powder, and 1/4 teaspoon kosher salt. Set aside.
Step 5: Add 1 cup granulated sugar and 1 tablespoon light corn syrup to the bowl with the tea-infused butter. Using a stand mixer fitted with a paddle attachment, cream the mixture on medium speed until light and fluffy, about 3 to 5 minutes.

Step 6: In a liquid measuring cup, whisk together 3 eggs, 3 tablespoons sour cream, and 1 teaspoon vanilla extract. Pour into the creamed butter mixture and beat until smooth. Scrape the bowl sides and bottom, then continue mixing until combined.
Step 7: Reduce the mixer speed to low and add the dry ingredients in three batches, mixing until just incorporated after each addition. Scrape the bowl, then mix for another 15 seconds to combine thoroughly.
Step 8: Spread the batter evenly onto the prepared baking pan using the offset icing spatula. Bake for 25 to 30 minutes, or until a skewer inserted in the center comes out clean and the cake springs back when lightly touched.

Step 9: Remove the cake from the oven and transfer to a wire rack to cool completely. Once cooled, use the 4 1/2-inch cookie cutter to stamp out mini cakes and the 2 1/2-inch cutter for petit fours.
Step 10: To make the ganache, bloom the gelatin by sprinkling 1 teaspoon powdered gelatin over 1 1/2 tablespoons cold water in a small bowl. Let it sit for 2 to 5 minutes until softened.
Step 11: Place the finely chopped white chocolate in a medium heatproof bowl. In a medium saucepan, combine 1/2 cup heavy cream and 1 1/2 tablespoons light corn syrup. Heat until just boiling, whisking occasionally.

Step 12: Remove from heat and stir in the bloomed gelatin until dissolved. Pour this hot mixture over the white chocolate. Stir gently with a heatproof rubber spatula in one direction, focusing on the center until smooth and glossy.
Step 13: Add the cubed unsalted butter and stir until melted completely. Stir in the lemon zest and fresh lemon juice. Let the ganache cool in a cool spot, stirring occasionally to release heat, until thickened but still spreadable, about 45 minutes to 1 hour.
Step 14: Use the lemon and white chocolate ganache to frost the mini cakes and petit fours for a beautifully balanced flavor and elegant finish.

Tips & Variations

For a stronger Earl Grey flavor, steep the tea leaves a little longer in the butter, but be careful not to overheat or burn.
If you prefer, substitute fresh lemon juice with Meyer lemon juice for a sweeter citrus note.
Adding a small sprinkle of edible lavender on top can enhance the presentation and aroma.

The ganache can be made a day ahead and stored in the refrigerator; bring to room temperature before spreading.

Storage

Store the prepared mini cakes and petit fours in an airtight container in the refrigerator for up to 3 days. To enjoy, bring them to room temperature for about 15 minutes before serving. If needed, reheat gently at low temperature to soften the ganache without melting it completely.

How to Serve

The image shows two white plates of small layered cakes on a wooden table with a white marbled texture background. One plate is a pedestal cake stand holding three thick cakes, each made of two light golden brown layers separated by a smooth off-white cream layer, topped with the same cream and small light purple flower petals. The second plate is flat, holding six smaller cakes with a single light golden brown layer topped with a similar off-white cream and a few light purple flower petals. To the right of the flat plate, there is a small bunch of light purple flowers. Small scattered flower petals are spread around on the table. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake without lavender?

Yes, you can omit the dried lavender if you don’t have it on hand or prefer a milder floral flavor. The Earl Grey alone will still provide a lovely aroma and taste.

How do I know when the ganache is ready to use?

The ganache will appear thin right after preparation but will thicken as it cools. It is ready when it is still spreadable but not runny—usually after 45 minutes to an hour at room temperature.