Lavender Honey Cake

1. Preheat oven to 350 degrees.
2. If you’re dying the cake, make the dye first. In a small saucepan or the microwave, heat blackberries with a few tablespoons of water until warm and beginning to fall apart. Blend up, then strain through a fine mesh strainer or nut milk bag to remove seeds and pulp. Set aside.
3. In a blender or food processor, blend together the cake mix and the lavender on high, until lavender is well distributed with dry mix. In a separate bowl, beat together eggs, oil, and vanilla until well-combined. If you’d like to dye the cake, replace the 1/3 cup of water with 1/3 cup of your blackberry juice; add water or blackberry juice to wet ingredients and stir until well combined. Mix together wet and dry ingredients, then pour into greased pan of choice and bake. My 6″ cakes took about 15 minutes to cook (way less than a larger cake, so watch closely). When a toothpick inserted into the center comes out clean and the edges begin to pull away from the pan, remove from oven and transfer immediately to wire cooling rack. Stick them in the freezer to cool while you make the frosting (this helps avoid any crumbs when you’re spreading the frosting later).

Cashew Honey Frosting

1. For the frosting, add all ingredients to a food processor and process until creamy, scraping down the sides as necessary. Add more honey if you prefer a sweeter taste. You can also add water, 1 tablespoon at a time, to thin the frosting until you get your desired texture.
2. Spread frosting on cake, layering upwards. Garnish with lavender, roses, or any edible flowers you desire.