Lavender-Rosemary Icing

My husband and I escape the city during the summer by heading to Orient Point on Long Island, N.Y. We bring our bikes along on the quick two-hour train ride, in order to tour the different wineries and beaches in the area. My favorite part is the lavender fields: rows and rows of lavender that go on for acres, and the smell is breathtaking. After bringing what seemed like a suitcase-full home one summer, I developed this floral icing. By infusing oil with lavender, I was able to capture the floral aroma and taste without adding the actual flowers to the icing. Rosemary oil adds a nice earthy balance. See page 20 for how to make infused oils.

Add 2 tablespoons lavender-infused oil and 2 tablespoons rosemary-infused oil to the icing with the agave nectar and safflower oil. Omit the vanilla.

Strawberry-Basil Icing

I am blessed with a backyard at my Brooklyn apartment. Imagine that, in New York of all places! As a gardener, I had been deprived for way too long, so when we moved into the apartment, I went at it. I got a bit slaphappy, and by the end of the summer I had basil coming out of my ears. A girl couldn’t make any more pesto, so I started making basil oil (see page 20 for instructions), and then came up with this one-of-a-kind icing.

Add ½ cup/126 ml strawberry puree and 2 tablespoons basil-infused oil to the icing with the agave nectar and safflower oil. Omit the vanilla.

Rose Water-Raspberry Icing

Rose water is a tonic I’ve always kept around to refresh my skin during humid summers, especially since living in NYC. It’s fairly simple to make, but you can also buy it. The floral and fresh aroma has always been very relaxing to me, so I decided to incorporate it into a wispy icing for something extra dreamy!

To make rose water: Pour 2 cups boiling distilled water over 1 packed cup organic rose petals (rinsed and dried), cover with a lid, and let steep until the liquid has cooled to room temperature. Strain the rose water, squeezing the water out of the petals. Place in an airtight container and refrigerate for up to 1 month.

To make the icing: Add ½ cup/132 ml raspberry puree and 1 to 2 tablespoons rose water to the icing with the agave nectar and safflower oil. Omit the vanilla.

Passion Fruit Icing

The pulp and the seeds of passion fruit are edible, so I use both in this refreshing and tangy icing. When buying purple passion fruit to make the puree, look for ones that are well ripe and plump—as indicated by a wrinkled surface—which will have richer pulp. Cut the passion fruit in half and scoop out the pulp with a spoon. Freeze extra pulp in ice cube trays for later use. You can also use store-bought passion fruit puree instead.

Add ½ cup/132 ml purple passion fruit pulp (from about 4 passion fruits, or use store-bought) to the icing with the agave nectar and safflower oil. Omit the vanilla.

Espresso Icing

I had always been a five-cup-a-day, take-it-black coffee drinker—three in the morning, one at lunch, and one in the afternoon. Standing a tall 5 feet, 2¼ inches, there might be some truth to the idea that coffee stunts your growth! I inherited the habit from my grandpa Raffetto, who liked his coffee black and thick as tar with burnt toast each morning. When my allergies were at their worst, I started watching my daily caffeine intake, so this icing has become my special treat. By using a fresh dark-roast espresso, you’ll get a true, deep coffee flavor. Stay away from instant espresso.

In a double boiler, melt ¼ cup/57 grams chopped unsweetened chocolate and then let cool. Add ¼ cup/59 ml brewed dark-roast espresso and the melted chocolate to the icing with the agave nectar and safflower oil. Omit the vanilla.

Ginger Icing

This icing kicks up the heat by combining the sour and hot flavor of fresh ginger with the pungent kick of ground ginger. Ginger is one of those flavors that will really wake up your palate and can harmonize with just about any other flavor. I’d recommend pairing the icing with any of the cake recipes or layering it with Lemon Curd (page 327) in a tart shell (page 329).

Add 1 tablespoon freshly grated ginger and 3 tablespoons ground ginger to the icing with the agave nectar and safflower oil. Omit the vanilla.