[1]What’s prettier than a cake decorated with flowers? A rhetorical question of course, but the Taj Mahal, Jeff Aquilon [2] as photographed by Bruce Weber in the late ’70s and your own newborn baby are equally acceptable answers.
But India is a long way off, it’s been 30 years since Jeff hung up his Speedos as captain of Pepperdine’s water polo team and making a baby takes way more time than cranking out a batch of sugared flowers, as we do in this recipe for candied violets. [3]
It’s also a good idea to keep a supply of professionally-made flowers on hand for that certain je ne sais quoi called for in recipes like these buttery Sablé [4] cookies, a Liberace favorite. These all-sugar blossoms are practically indestructible and keep forever when stored in a Tupperware container.
[5]Easier still, especially this time of year, is taking a stroll around the yard or a nearby field to forage for the tiniest little (non-toxic) buds, berries and Lilliputian leaves you can find.
This nice but rather earnest buttercream-frosted cake got a good gussying up with the application of tiny wild strawberries, the tippy-tippy top leaves of new mint shoots, a tuft or two of micro-clover and nasturtium leaves no bigger than nickels. A stalk of salvia added little bells the color of lapis lazuli.
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The (relatively) bigger strawberries crowning the cake came from a nearby East Hampton farm. That fabulous Stem Gem strawberry huller I rave about ensured each berry was trimmed to perfection.
[10]Would you like your own stem gem? Okay, the first 10 people to email me a picture of a cake they’ve decorated will get their very own stem gem. Send the picture to spectacularlyd@gmail.com.
Did I mention this dainty gâteau was Steven Russell’s birthday cake? Well it was a very happy birthday indeed.