Butter planks layered with whipped blue cheese, chopped Castelvetrano olives, and a touch of vodka and olive brine. Finished with blue cheese-stuffed olives and edible flowers, and served in slices on toasted bread.
0 Butter Planks: Place the cold 8-ounce butter brick in the freezer for 15 minutes. Slice the frozen brick lengthwise into 3 even planks. Place the planks on parchment paper and refrigerate.
1 Whipped Butter: Combine the room temperature butter and heavy cream in a large mixing bowl. Whip for 5 to 6 minutes until fluffy. Set aside one third of the whipped butter for frosting.
2 Dirty Martini Filling: Pat the chopped olives dry well with paper towels and add them to the remaining two thirds of the whipped butter. Add the blue cheese, cream cheese, chives, vodka, olive brine, lemon zest, white pepper, onion powder, garlic powder, and salt. Whip again until fully incorporated.
3 Assemble the Butter Cake: Spread half of the filling evenly over the first butter plank. Place the second plank on top and spread with the remaining filling. Top with the third plank and press the stack together gently. Scrape the sides smooth with a knife. Wrap tightly in plastic wrap and refrigerate for 30 minutes to set.
4 Prepare the Olives: Stuff the olives with blue cheese, letting it mound slightly out of the top. Slice half of the olives into thin rounds and pat dry. Leave the remaining olives whole.
5 Frost the Cake: Unwrap the butter cake and spread a thin layer of the plain whipped butter over all sides with an offset spatula. Refrigerate for 20 minutes to set.
6 Decorate: Transfer the remaining plain whipped butter to a piping bag fitted with an open star tip. Pipe a border around the bottom edge of the cake. Press the sliced olives, edible flowers, and dill flowers into the sides. Arrange the whole olives, a few olive slices, and edible flowers on top.
7 Serve: Let the cake sit at room temperature for 10 to 15 minutes before serving. Serve with toasted bread or crackers.
