The Happy Egg Co. Cake - Spring Has Sprung
Not only is Easter just around the corner, but also March 31st sees the seasons change from winter to spring. With this in mind our third cake in partnership with The Happy Egg Co. will incorporate some key springtime flavours, colours and styles.
The first thing we gathered ideas and inspiration for was the all-important flavour. We sat and discussed the typical spring tastes of chocolate combined with floral hints (lavender, violet and rose). Whilst these elegant and delicious flavours would work beautifully in a cake we decided that the Easter and spring festivities would no doubt see an inundation of these scents and tastes. Our attention then turned towards flavours that were associated with home cooking and baking; apple and rhubarb crumbles, custard smothered trifles, traditional Victoria sponge, and moist sticky toffee puddings. From the above ideas we settled upon a rhubarb, honey and custard filled Victoria sponge-style cake.
With Easter being such a chocolate fuelled holiday we were happy to have settled on rhubarb, honey and custard as our flavour. Being inspired by fresh seasonal vegetables and traditional deserts we looked to other spring and summer time holidays and traditions. We envisioned balmy summer evenings, extravagant picnics and country fetes in which the idea of our cake fit perfectly. Though May is not quite here the image of the May Pole, and other transitional celebrations, spurred us to think about textures and materials and how we could use them when we decorated the actual cake.
While taking the photographs for our design boards we looked at spring and summer colour schemes and fresh rhubarb stalks. The vibrant, natural hue of the rhubarb and the idea of May Pole ribbons and energetic colour evolved into looking at buntings and stitching techniques and how we might translate these onto the finished cake!
