Being able to pull off beautiful Seasonal Ambience is more a matter of intention and practice than it is of expense or expertise. I personally always look to the natural world for both, inspiration and “supplies”.
If we spend time outside on a regular basis it is just about impossible to not stumble upon beautiful little offerings to bring indoors to spruce up our space. While it is always important to gather or harvest mindfully, there tends to be plenty to go around.
At this Spring brunch, the cake is decorated with wild violet flowers (viola odorata) and the best deviled eggs ever boast a combo of freshly grated horseradish in the filling, and a garnish of chickweed (stellaria media).
Both Spring plants are readily available at this time of year in the landscape, or if you’re lucky like me, right out in the garden. I welcome them both as “volunteers” in my garden and am blessed in return with their nutritious and medicinal gifts!
Hummingbird Cake Recipe
3 C pastry or, Cup4Cup gluten free, flour
1 t cinnamon powder
2 very ripe bananas
1 1/3 cup sugar
¾ C canola oil
1 8oz. can crushed pineapple (with juice)
½ cup unsweetened shredded coconut
1 t vanilla extract
4 eggs beaten
Preheat oven to 325
Grease three 8” cake pans, line bottoms with parchment paper and dust sides with flour
Cream bananas and oil
Mix in well beaten eggs, crushed pineapple (with juice), coconut, vanilla and sugar
Fold in dry ingredients and distribute batter evenly between 3 cake pans
Bake for 20-28 minutes (until the top springs back when touched gently)
Cool cakes on wire racks until room temperature
two 8 oz. packages of cream cheese (room
¾ stick of butter
½ cup sugar
2 t vanilla extract
2 t cream or milk
Mix together until creamy
Frost in layers and dust sides of cake with coconut
c ShuNahSii Rose 2016