Lavender Cake

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2 1/2 cups cake flour

8 tablespoons vanilla instant pudding mix

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

5 whole eggs

2 teaspoon vanilla extract

1 cup milk

1/4 cup half-and-half

3/4 cup butter

1 1/2 cups sugar

3 ounces sour cream

2 tablespoons mayonnaise

25 drops lavender liquid herbal extract

1/4 teaspoon star anise extract

3 drops purple food color gel

Vegetable oil cooking spray

Lavender Buttercream, recipe follows

48 rice paper feathers, for garnish (see Cook's Note)

24 fresh edible lavender flower petals, for garnish

24 large candy pearls, for garnish

Edible glitter

4 pounds butter, softened

8 ounces high ratio shortening (recommended: Sweetex)

8 cups confectioners' sugar, sifted

4 tablespoons vanilla extract

2 tablespoons lemon extract

3/4 teaspoon anise extract

4 tablespoons cherry liqueur

1 tablespoons vodka

20 drops lavender oil (recommended: Herb Farm)

3 to 4 drops purple food color gel

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