For my catering event I made my Kentucky Butter-Cup cakes and served alongside a marinated fruit salad for topping. In the following video you'll see I put it all together which is a perfectly tasty way to prepare this. However, if you'd like to make it before topping your cakes allow it to marinate for about thirty minutes to an hour for maximum flavor!
This is not a perfect recipe as it's totally about your individual tastes.
First let's make out Violet Lavendar Simple Syrup:
Grab quite a few violets from your yard, or you can skip this part if you'd like, but I love using foraged ingredients when possible.
I used about two teaspoons of fresh lavender
Some lemon juice
And equal parts water and sugar (ex: 1 cup water, 1 cup sugar)
First start by soaking your violets in boiling water over night.
The next day, pour your violet water/tea to a sauce pot and add your lavender and lemon juice-this is purely your preference, but it does add just a little acidity to help counteract the sweet.
Add your lavendar and bring to a boil.
Once boiling, add equal parts of sugar.
Let cool and add to squeeze bottle or jar of your choice.
Marinated Fruit Salad:
Strawberries, Raspberries, Blackberries and Blueberries
Citrus Zest; Lemon, Lime and Orange
Combine together and let set for thirty minutes to an hour or just put it all with cake.