Sourdough Vanilla Cake 

1. Preheat the oven to 350 F. Grease and one 8” in cake pans or 8 mini loaf pans.
2. Place a large sifter over a bowl and add the flour, baking powder, baking soda and salt and sift. 
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 30 seconds. Add the sugar and continue beating on medium speed until light and fluffy, about 4 minutes.
4. Add the vanilla and sourdough discard and mix to combine.Gradually add the eggs.
5. On low speed add the flour and then the oil and milk. Mix until just combined- don’t over mix.
6. Transfer the batter to the prepared pans. Bake for 25-30 minutes for mini loaves, and 40-50 minutes for cake pan.
7. Allow to cool for 10 minutes before transferring to a cooling rack to cool completely.

Boysenberry Buttercream

1. Puree the berries with 2 tablespoons of powdered sugar until smooth, then strained through a fine mesh strainer to remove the seeds.
2. Transfer the puree to the bowl of a stand mixer fitted with the paddle attachment. Add the cream, butter and 1 3/4 cups (250g) of powdered sugar and beat on low speed for 3 minutes. Add the rest of the  powdered and beat for another 3 minutes, until creamy.
3. Add the lemon juice and kirsch and mix until combined.
4. Frost and decorate with berries and blooms!