If you've seen the MSLiving March issue, she has a beautiful orange-syrup cake with edible flowers on page 40--but I don't like orange. So I decided to try a Lavender Pound Cake with Lavender-Rosewater Frosting for Easter instead...but I like the presentation of her cake.
Can I cook a pound cake in a deep decorative pan? I've never tried. I feel like it won't cook all the way or be too dry. How about a bundt? Or, alternatively, has anyone tried her orange cake that can recommend it? I could always just use that recipe and replace the orange flavorings with my lavender, etc... Thoughts?