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It’s here! It’s here! Spring is finally here! I can’t tell you what a relief it is to finally put away the heavy winter gear. The sun is out, the bees are buzzing, and flowers are everywhere! It’s only fitting that this month’s cake-spiration be bursting with blossoms!
I wanted our April cake to match the smells, tastes, and vibrancy of spring, so I stacked extra thin layers of honey-sweetened butter cake with fresh violet jam and silky rose butter cream. Then I snipped the tiniest buds from an assortment of flowers to make it pop. The result is a sweet, aromatic, and bright ode to the season!
I love how the top stands out from the gorgeous teal backdrop of Barr Mansion’s victorian porch. But my absolute favorite part is how it looks when cut – the layers turned out beautifully!
From the flowers and the venue to the women who I’ve been lucky enough to work with, the whole shoot was gorgeous. I’m so glad I get to share it with you, wonderful readers. I only wish that I could have shared a piece of the cake, too!
Anyway, I hope you’re enjoying this month’s cake and the spring season as much as I am, and thank you so much for reading!
Read the full recipe post here!