I've been on the hunt for edible flowers for a while now and I knew once I got my hands on them I'd do something beautiful with them, it was just deciding exactly what. If you're in Ottawa and looking for edible flowers, make sure you check out Acorn Creek Garden Farm at the Landsdowne Park farmers market! I spent a solid few minutes trying to pick which ones I wanted, and for $10 I came home with a lot of edible flowers! Since strawberries are in season (finally!) and I have an abundance I figured I'd make a layer cake with strawberries and edible flowers...and there you have it, this cake is born!

Let me share a little disclaimer: I'm in no way a professional but I really do love to bake. Like most things, I love to do it but I'm not even close to being anything but average. Here's a truth bomb: that's often a struggle for me. There are so many extremely talented people out there who are so good at what they do and I often feel very average. I'll say it until I'm blue in the face, comparison is the thief of joy. I get that, I get that comparing myself to others won't help me get anywhere but it's human nature. Sometimes it just gets the best of you!

There are tons of recipes out there for fluffy vanilla cakes, but Canadian Living always manages to come through for me. The recipe is from The Ultimate Cookbook by Canadian Living. My mom gave me this book for Christmas and I've reached for it time and time again - I highly recommend!

Classic Vanilla Layer Cake adapted from Canadian Living

1 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
1 whole vanilla bean
3 cups + 2 tbsp all-purpose flour
1 tbsp baking powder
2 cups milk

1. Grease two 8-inch round cake tins and line bottom with parchment paper.
2. In a large bowl, beat butter with sugar until fluffy, beat in eggs one at a time. Add in vanilla bean. Whisk dry ingredients together and stir into butter mixture; alternating with milk, making two additions of each until smooth.
3. Our into cake tins and bake at 350 degrees fahrenheit until cake tester comes out clean, 35-40 minutes. Let cool in pans for 15 minutes then transfer to a cooling rack. Let cool completely before frosting with Vanilla Buttercream Icing.

Do you have a favourite cookbook or classic cake recipe that you always reach for? Have you ever used edible flowers? Let me know in the comments!

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Maira Gall