A sweet and Delicate start

This cake was such fun to make and design. The request was for orchids on a birthday cake, as it is the recipients favorite flower. To begin the flowers I had to look through pages of beautiful orchids to decide what colors would work best and look like a delicate and exotic flower when pipped in frosting. The beauty of these flowers is stunning and was a joy to take in.

It was fun to play with the colors and realize that the intensity and delicacy of the flowers was difficult, yet a joy to work at perfecting. I do make my icing flowers ahead of time, and I always make lots of extra. So a cake like this has a flower day, where I spend at least an hour making flower after flower. It is amazing how practice makes nearly perfect. These flowers can be placed on any cake: birthday, wedding, individual mini cake, or even on a cookie!

Another element that you cannot see in this cake, is the flavor. The clients specifically wanted a cake with less sugar substance. This cake was a lovely carrot cake, with walnuts and cranberries, but it also did not contain any refined sugar. This recipe uses coconut sugar, which gives the cake a delightful rich taste, and beautiful deep caramel color. It tastes just as sweet as any other cake, but it contains significantly less glucose for the body to intake, and it is all natural.

This delightful orchid cake is light and reminds me of spring, a promise of new life and a fresh start. It tastes delightful with fresh carrots and toasted walnuts with a hint of the past winter months in the tart cranberry.