Spring is also a very happy time for food! The bright colors of spring are inspirational for making vivid and tasty cakes, cookies, and frozen desserts. I was recently fortunate enough to bake two cakes for a good friend’s birthday party—one chocolate, and one bumble bee. Chocolate cake is self-explanatory, but bumble bee cake is a delightful mix of cinnamon, crushed pineapple, bananas, and pecans. Lighter than carrot cake, it is very tasty with a nice cream cheese frosting. My favorite part about these cakes was the decorations! The birthday party had a garden theme, and what better for a spring-time garden than meringue mushrooms and a spun-sugar nest with marzipan eggs? It was my first time with both, and I had a truly spectacular time making a giant mess in the kitchen. My best friend came and helped me, and we drank beer and listened to 90’s hip-hop and danced the whole time.
In the end, the cakes were very good and pretty. I baked each in a bundt pan, cut the finished cake in half, and assembled them into caterpillars. I set them on a bed of green coconut, frosted them, and drizzled white chocolate in different colors over them to make stripes. I assembled the mushrooms using dark chocolate as glue and used white chocolate to make the spots on the caps. I tried to make the marzipan eggs look like duck eggs by dusting them with cocoa, and I also dusted the mushroom caps to make them look dirty. I nestled my meringue toadstools around the caterpillars and voila! Birthday cake complete. I forgot to take pictures of the actual cake—because I was having so much fun at the party! And I think that is a good thing.
Moriah
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