I am making a few cakes for a tasting and I need a little help. On a trip to Dubai a few months ago, I came across some lavender oil. One of the cakes I am making for the bride to be to try is a vanilla honey cake with a lavender oil scented mousseline buttercream. I have the buttercream down, and I have tried one version of the cake, using a standard white cake and then soaking it with a honey sugar syrup. However, I was thinking about adding some of the honey directly to the cake batter. Do any of you have any thoughts on this? Is this a straight substitution by weight? Any ideas on a ratio that would be appropriate (I can’t imagine substituting the entire sugar weight with honey…but who knows)? Thank you so much for your suggestions.