Hello again, readers! I’m so excited for this month’s slice of inspiration!
Thankfully, the winter of a century is nearly over, but warm weather hasn’t arrived quite just yet. In preparation for a glorious spring, we’ve been getting a fair amount of rain lately, which ties in perfectly with our refreshing March cake.
Giving a final wave to winter citrus, I sandwiched a silky mint buttercream between layers of bright lemon-mint cake. Inspired by the wet weather, I then naturally dyed the icing various shades blue to create a whimsical watercolor pattern.
Since I don’t use artificial dyes, I created these shades with - wait for it - red cabbage puree! I know it sounds crazy and, frankly, pretty disgusting. But it’s actually tasteless as long as you don’t use too much! It creates the most gorgeous pastel blues and purples, and it’s one hundred percent all-natural!
I love how light and provincial the cake looks next to this gorgeous ivy wall! Honestly, we couldn’t have had a better backdrop than Barr Mansion.
So I hope you all enjoy this month’s cake-spiration as much as I do. And get ready because next month we’ll finally be showcasing spring flowers in full bloom!
Photography by Michelle Able / Styling by Kaitlin Holland / Cake Design by Heritage Organic Cakes / Venue: Barr Mansion