When I arrived home from Florida yesterday (I was there speaking at Epcot’s International Garden Festival) I noted a few daffodils in bloom along the ride home from the airport, but none (yet) in my own garden. Then this morning….I peeked outside to see a couple of yellow dots had suddenly appeared overnight in an otherwise brownish landscape. (Woohoo!!)
I’ll go inspect more closely once the rain stops.
But you know what this means? It means that we are officially in garden flower cutting season!
And you know what that means? Well, for me it means roughly five – or maybe even six (if I’m lucky) months of free floral decorations to experiment with.
I plan to play more this summer (honestly, I feel like I might be taking myself entirely too seriously lately) – it is a pre-summer resolution – more flowers, more photogrpahy, more creativity, more beach days, more fun — and less facebook (I’m increasingly in disdain of that place), less stress, and less disconnect from the parts of my job that inspire my passion (like planting and picking flowers).
Cakes are fun, and fresh-cut flowers on cakes are even better.
Abby Larson of Style Me Pretty shared trends and ideas for garnishing cakes with garden flowers in the Spring Issue of PITH + VIGOR. I plan to try every trend on some sort of new cake flavor during this garden flower season – it is my own version of one of those bloggy photo-a-day challenges.
My version will be a flower covered cake a month (my waist line can’t handle more). I’ll share them all here and on instagram. Want to join me? Maybe we should start an instagram hashtag? I’m plotting a daffodil cake now….
If you’d like to see more cake trends, check out the spring 2015 issue digitally, or order your print copy.
image by Nbarrett Photography