Is it just me, or after this long cold winter is everybody ready to bring a little more color in the world. I can’t wait for spring to get here and bring with it green leaves budding and flowers sprouting. It’s getting to be time to start planning Easter brunch and all the decorations that come along with it. Easter decor are all about the flowers, the greens, the pastels, all those colors we missed when the world was covered in white.
I just got back from Arizona where I loved seeing all the beautiful cacti and succulents everywhere and especially the gorgeous and creative succulent terrariums my sister-in-law made in various containers. I was in a mission to drive to one of our favorite places, ReStore (a Habitat for Humanity home supply recycling store and donation site) to grab a light pendant to transform in a beautiful terrarium (I’ll write another post and tutorial about that next week). In the lighting area, I found a pile of these light fixture covers and I couldn’t resist grabbing a few to transform them in beautiful domes for my cake stand collection. Don’t these give the most wonderful vintage flair to cake stands?
- Light fixture covers – only $2 a piece at my local ReStore
- Knobs from Anthropologie, World Market or Hardware store – cost between $3 to $6 each.
- Fender Washer 1/4″ x 1-1/4″ – costs $0.12 at my local home improvement store.
Total cost : +/- $6 each dome
I’ve been obsessed with naked cakes since last year, you might remember my berry layer sponge cake, which had a naked look. A couple days ago, I decided to bake another cake with the naked look and fresh flowers. I used the Fluffy Yellow Layer Cake recipe from Cook’s Illustrated book and a lemon and lavender filling.
Lemon-Lavender Cream Cheese Frosting
8 oz. cream cheese, softened
8 T butter, softened (1 stick)
1 tsp grated lemon zest
2T lemon juice
1 ½ tsp dried lavender buds. Ground
½ tsp vanilla
2 1/3 cup confectioners sugar
And because I couldn’t resist baking another one, here is how I decorated one more using my new faux bois cake stand, peach and coral roses.
Heirloom tomatoes are one more reason I love summer. When I saw this beautiful basket of heirloom tomatoes at the farmer’s market I was so excited to bring it home and make something fresh and delicious. With a few tomatoes still left after salads, I had enough to make this quick and easy spread with some basil from our herb garden and a few other ingredients we had on hand. This one is a great fresh go-to for home parties or just a fresh and light treat for yourself.
- Cream cheese
- Crumbled Feta cheese
- Heirloom tomatoes
- Fresh basil, chiffonade
- Extra Virgin Olive Oil
- Put the feta and cream cheese in a microwavable bowl
- Microwave the bowl for 20 seconds and mix.
- Spread the mixture in the toasts.
- Slice the tomatoes and place them on the toasts and top with the basil.
- Drizzle olive oil on the toasts and bon appetit.