So a client of mine has had a "lavender" flavored cake from a local bakery and now wants me to see if I can make one. I have no clue where to even begin...anyone heard of such a cake recipe? Thanks!
You can infuse lavender into any liquid. I would use a white based cake with vanilla flavor but no almond - and infuse the liquid (milk, water, buttermilk) with lavender. I usually use 1 tsp per 1/3 cup of liquid. Get the liquid hot and then steep the lavender in it for 4 minutes. Strain out the lavender and your liquid is infused. You can also grind up the lavender in a spice mill and add to the batter - but it is very strong so do a test run first. Hope this helps. Lavender is one of my favorites!
If not I would suggest that. A couple more suggestions: YOu might contact America's Test Kitchen and Bon Apetite Magazine. Also, I just thought of a couple more ideas. There are a lot of Garden shows on the Public Station in my area that mention cooking with Flowers. YOu might try PBS in your area and see if they can give you some gardening show names. Garden Smart, P.Allen Smith, and one other one that Jamie Drury is host of and I have gone blank on the name. There is also White Flower Farms.
Other than that, the only other thing I would suggest would be to find some Lavendar Tea(Herbal) and make a real strong brew of it and use it in place of the water or some of the liquid in a cake mix(white) and also see if you can find some food safe Lavendar flowers and chop some up and put into your cake mix as a add in? I really have no ideas where else to go. I know that some of the bigger cities have grocery stores that sell speciality items in their stores and would maybe have food safe flowers. Or find someone who does not spray their flowers with pesticides and get some from them.
I have no idea what to suggest for the icing because the Lavendar may be real mellow and you don't want to over power it.
You can infuse lavender into any liquid. I would use a white based cake with vanilla flavor but no almond - and infuse the liquid (milk, water, buttermilk) with lavender. I usually use 1 tsp per 1/3 cup of liquid. Get the liquid hot and then steep the lavender in it for 4 minutes. Strain out the lavender and your liquid is infused. You can also grind up the lavender in a spice mill and add to the batter - but it is very strong so do a test run first. Hope this helps. Lavender is one of my favorites!
Ditto!
I don't know where you live, but my local World Market carries culinary lavender in their spice section.
I concur with those who suggest steeping the lavender in the liquid ingredients. There are numerous lavender cake recipes online that call for you to just chop up the lavender and put it in the batter, but I would think you'd have a much more evenly distributed lavender flavor by using lavender-infused liquids. Besides, you can always add some chopped lavender buds in at the last minute if the batter doesn't taste like you want it to. Test runs are a good idea, but I would taste the uncooked batter before adding it to the pan & baking it so I could doctor it up if necessary. (I always do that with all of my batters; if it doesn't taste good uncooked, it's not gonna get any better after it's baked.) 
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