Baby Vanilla Bean Cake

• 1 teaspoon meringue powder
• 1 tablespoon water
• Edible flowers of your choice
• 1/2 cup superfine sugar
• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 5 eggs
• 1 vanilla bean
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup milk
• 1 vanilla bean
• 2 egg yolks, beaten
• 1 tablespoon butter
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 4-1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cardboard cake circle (5 inches)
• 4 wooden dowels (2 inches x 1/4 inch)

1. In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely; sprinkle with sugar. Allow to dry on a waxed paper-lined tray for 4 hours or until firm and dry.
2. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Split vanilla bean in half lengthwise. With a sharp knife scrape the beans to remove the seeds; stir seeds into creamed mixture. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
3. Pour into a greased and floured 15x10x1-in. baking pan. Bake at 350u0b0 for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
4. In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth.
5. Split vanilla bean and scrape seeds; add bean and seeds to milk mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
6. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Transfer to a small bowl; discard vanilla bean. Stir in butter. Cool for 15 minutes, stirring occasionally. Refrigerate until chilled.
7. : For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth.
8. Cut cake into two 6-in. squares, two 4-in. squares and one 2-inch square. Place a 6-in. cake on a cake plate; top with 2/3 cup pastry cream and remaining 6-in. cake. Cut cardboard circle into a 3-1/2-in. square; top with one 4-in. cake. Layer with remaining pastry cream and 4-in. cake.
9. Frost tops and sides of 6-in. layer cake; insert dowels 1 to 2 in. apart into center of cake to support the next layers. Top with 4-in. layer cake; frost top and sides. Top with the 2-in. cake; frost top and sides. Decorate with candied flowers as desired.

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Taken from www.tasteofhome.com/recipes/baby-vanilla-bean-cake/ (may not work)