Recipes

5 Botanical Bakes That Capture the Essence of Spring

Rosewater Raspberry Cake

Recipes by Colin Asuncion. Follow him on TikTok and YouTube

Cupcake Bouquet

Pistachio Cupcakes with Orange Blossom Buttercream

Ingredients

Cupcake Batter

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 3 eggs, room temperature
  • 1 ¾ cups sugar
  • 1/2 tsp almond extract
  • ½ cup canola or vegetable oil
  • 1 cup lukewarm or room temperature milk (dairy or non dairy)
  • 1 cup finely ground pistachios
  • Nonstick cooking spray

Frosting

  • 3 cups unsalted butter
  • 5 3/4 cups powdered sugar
  • 170g egg whites, pasteurized
  • 1/2 tbsp vanilla extract
  • Pinch of salt
  • ½ tsp - 1 tsp orange blossom water

Directions

  1. Line cupcake pan with paper cupcake liners. Preheat oven to 350℉. Set oven rack to middle position.
  2. Whisk together flour, baking powder, and salt in a bowl and set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, or a large mixing bowl with a hand mixer, blend together eggs, almond extract, and sugar on medium for 5 minutes.
  4. Drizzle in oil and continue to mix on medium for 5 more minutes
  5. Bring your mixer down to low. Add dry ingredients and lukewarm milk in instalments, starting with one third of the dry ingredients, half the milk, another third of the dry ingredients, the second half of the milk, then the final third of the dry ingredients.
  6. Add ground pistachios and mix on low just until incorporated.
  7. Add batter to prepared cupcake pan, filling each well until ⅔ full.
  8. Bake for 15-17 minutes. To check doneness, insert a toothpick into the centre of one cupcake. If it comes out clean, the bake is complete.
  9. Remove cakes from oven and cool on a rack for 15 mins before unmoulding. Let cool completely once unmoulded.
  10. Make frosting: In a stand mixer fitted with a whisk attachment, beat pasteurized egg whites and powdered sugar for about 5 minutes, until shiny and fluffy.
  11. Add vanilla extract, ½ tsp orange blossom water, and salt. Whisk briefly to combine.
  12. With the mixer on low-medium speed, gradually add cubed, room-temperature butter, making sure each piece is fully incorporated before adding the next.
  13. Increase the speed to medium-high and whip for 15–20 minutes, pausing occasionally to prevent the mixer from overheating.
  14. The buttercream is ready when it’s white, glossy, and fluffy. You can add more orange blossom water if you want a stronger flavour.
  15. Pipe or spread frosting on your cooled cupcakes and garnish with sprinkles, dried orange slices, crushed pistachios, or anything else your heart desires!
Lavender Icebox Shortbread

Lavender White Chocolate Icebox Shortbread

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup icing sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups all-purpose flour, plus more for rolling
  • 3 tsp dried lavender
  • 1 tsp finely grated lemon zest
  • ½ cup chopped white chocolate or white chocolate chips
  • Gel or powder food colouring (optional)

Directions

  1. Grind the lavender very finely using a mortar and pestle until nearly powdery. Set aside.
  2. Using an electric mixer, beat the butter, sugar, vanilla, and salt until smooth. With the mixer on low, add the flour and mix just until a dough forms. Add in the ground lavender and lemon zest and mix again until just combined.
  3. Divide the dough in half. On floured parchment paper, roll each half into a 1½-inch-diameter log using floured hands. Wrap tightly in the paper and refrigerate until firm, 1 to 1½ hours (or wrap in plastic for longer storage in the fridge).
  4. Preheat oven to 350°F (175°C). Slice the chilled dough into 3/8-inch rounds (let sit 5–10 minutes if too firm). Place slices 1 inch apart on baking sheets.
  5. Bake for 15–20 minutes, until lightly golden at the edges. Cool on the baking sheet for 1–2 minutes, then transfer to a wire rack to cool completely.
  6. Melt the white chocolate in a double boiler or microwave in 15-second intervals. Stir in food colouring if using. Drizzle or dip cookies in the melted chocolate.
  7. Optional: While chocolate is still wet, sprinkle with dried lavender or sprinkles.
Olive oil cake

Orange Thyme Olive Oil Cake with Macerated Berries

Ingredients

Cake

  • 1 ¼ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup olive oil
  • 1 teaspoon vanilla extract
  • ½ cup freshly squeezed orange juice
  • 1 tablespoon finely grated orange zest
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Nonstick cooking spray

Topping

  • 1 cup cold whipping cream
  • 1 - 2 cups fresh mixed berries
  • 1 tablespoon lemon juice
  • 2 tablespoons granulated sugar
  • Additional fresh thyme leaves for garnish

Directions

  1. Preheat oven to 350°F and set rack to middle position.
  2. Grease a 9-inch round cake pan with nonstick cooking spray and line the bottom with parchment paper.
  3. Using an electric mixer or stand mixer fitted with the whisk attachment, mix the sugar and eggs together until light and fluffy, about two minutes.
  4. Drizzle in the olive oil and vanilla extract and mix again on high until light and smooth, about two minutes.
  5. Add the orange juice, zest, and thyme leaves and mix well.
  6. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. Add the flour mixture one third at a time to the wet ingredients and mix on low until just incorporated.
  8. Pour batter into the prepared cake pan and tap once on the countertop to release some bubbles on the surface of the batter. Bake for 30 to 35 minutes or until a cake tester or toothpick inserted into the centre of the cake comes out clean.
  9. Let the cake cool for 15 minutes on a rack before removing from pan. Let cool completely before adding topping.
  10. Make topping: Toss together berries, lemon juice, and sugar in a bowl. Set aside for 5 to 10 minutes.
  11. Make whipped cream topping: Using a stand mixer fitted with the whisk attachment or a hand mixer and a large bowl, whip together your whipping cream and icing sugar on high until stiff peaks form.
  12. Assemble cake: Place cake on serving plate or cake board. Top with a loose mound of whipped cream. Add swoops to the whipped cream using a spoon. Spoon your macerated berries on top of the whipped cream. Top with fresh thyme leaves as a garnish. Slice and enjoy!
Rosewater Raspberry Cake

Raspberry Rosewater Cake

Ingredients

Cake

  • 2 cups all-purpose flour
  • 1/4 cup freeze dried raspberry powder
  • 1 tbsp baking powder
  • ½ tsp salt
  • 3 eggs
  • 1 ¾ cups sugar
  • 1 tsp vanilla extract
  • 2/3 cup canola or vegetable oil
  • 1 1/2 cups lukewarm or room temperature whole milk
  • Finely grated zest of half a lemon

Frosting

  • 3 cups Unsalted Butter
  • 5 3/4 cups Powdered Sugar
  • 170g egg whites, pasteurized
  • 1/2 tbsp vanilla extract
  • Pinch of salt
  • ½ tsp - 1 tsp rosewater
  • Food colouring

Direction

  1. With the rack in the middle position, preheat the oven to 350°F.
  2. Coat two 8-inch cake pans in oil or nonstick cooking spray and line bottoms with parchment paper.
  3. In a bowl, combine the flour, pulverized raspberry powder, baking powder and salt. Set aside.
  4. In another bowl, beat the eggs, sugar and vanilla at high speed with an electric mixer for about 10 minutes or until the mixture triples in volume and forms a ribbon. Drizzle in the oil while beating.
  5. At low speed, add the dry ingredients alternately with the lukewarm milk, beating just until smooth. Add in lemon zest and mix just until incorporated. Pour the batter into the pans.
  6. Bake for 37-42 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wire rack.
  7. Make frosting: In a stand mixer fitted with a whisk attachment, beat pasteurized egg whites and powdered sugar for about 5 minutes, until shiny and fluffy.
  8. Add vanilla extract, ½ tsp rosewater, and salt. Whisk briefly to combine.
  9. With the mixer on low-medium speed, gradually add cubed, room-temperature butter, making sure each piece is fully incorporated before adding the next.
  10. Increase the speed to medium-high and whip for 15–20 minutes, pausing occasionally to prevent the mixer from overheating.
  11. The buttercream is ready when it’s white, glossy, and fluffy. You can add more rosewater if you want a stronger flavour. You can also add food colouring if you like.

Assembly:

  1. Slice your cakes in half lengthwise so you have 4 cake rounds in total
  2. Place your bottom cake round on a serving platter or cake round.
  3. Top the cake round with buttercream and spread to the edges of the cake round
  4. Repeat with the next two cake rounds and buttercream. Note: For a less sweet cake, you can alternate with layers of whipped cream instead of buttercream on the inside of the cake.
  5. After you have placed your final cake round on your stack, frost the entire cake with buttercream and decorate with desired toppings and decorations (piped roses, edible rose petals, raspberries, etc.)
Earl Grey Tarts

Earl Grey Blueberry Cream Tarts

Ingredients

Tart Shells

  • 1 cup room temperature unsalted butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 room temperature large egg
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 cups all purpose flour, plus more for dusting work surface
  • 3 tablespoons earl grey tea leaves

Filling

  • 4 cups fresh blueberries
  • 1/4 cup white sugar
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1 tablespoon cold butter, cut into pieces

Topping

  • 2 cups cold whipping cream
  • 2 tablespoons icing sugar
  • Food colouring (optional)
  • Fresh blueberries or sprinkles for topping (optional)

Directions

  1. Make tart shells: Preheat oven to 350°F. Set rack at middle position. Dust flour onto two 12-well muffin pans.
  2. Using a hand mixer or stand mixer with the paddle attachment, cream butter and sugar together until smooth, at least 3 minutes.
  3. Add vanilla extract and egg and beat for another minute.
  4. In a separate bowl, combine baking powder, salt, flour, and tea leaves. Whisk until well combined.
  5. Add dry ingredients to wet ingredients and mix on medium until well incorporated.
  6. Turn out dough onto a floured surface and knead for a few seconds. Dough should hold together.
  7. Do not chill the dough. Roll out and cut dough into circles that are 1 inch wider than your muffin pan wells.
  8. Carefully transfer dough circles into each muffin well, pressing down so they reach the bottom of each well, with some dough along the walls.
  9. Bake for 10-12 minutes until edges are slightly golden.
  10. Remove from oven and cool completely. Carefully remove tart shells from the muffin pans. Set aside.
  11. Make the filling: Gather blueberries, sugar, water, cornstarch in a saucepan. Cook over medium low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 mins.
  12. Remove saucepan from heat; gently stir in butter and set aside to cool before transferring to the fridge to cool at least 1 hour.
  13. Make whipped cream topping: Using a stand mixer fitted with the whisk attachment or a hand mixer and a large bowl, whip together your whipping cream, icing sugar, and food colouring on high until stiff peaks form. Transfer to a piping bag with a piping tip.
  14. Assemble the tarts: Fill each tart shell with a thin layer of the blueberry filling, and then pipe a rosette of whipped cream on top. Garnish with an additional blueberry, sprinkles, or leave as is. Enjoy!