A Sweet Inspiration

I am not the best cook- I actually leave a lot of the fancier, savory cooking to Andrew who seems to have developed a keen interest and knack for whipping up dinners for us (lucky girl, right?) I however am a pretty darn good baker. I have always loved baking, perhaps because I find it to be a bit more joyful and therapeutic (I cannot stand handling raw meat, like, it’s bordering on a phobia…but buttercream? SURE THING!) Baking also can also be incrediblly aesthetic, colorful and pretty- so really it’s more up my alley. The decorating of the food world (perhaps cooking is more the architecture? Am I going too far in my analogies here?) So when I saw this speckled egg cake I just about keeled over. I really want to try to make this, alas, my cake decorating skills are still a bit on the juvenile side. My delicate splatters would probably end up looking more Jackson Pollack than this. But how darling is this for an Easter table???

I would have a hard time cutting it. If I could, I imagine the inside would be something lemon-y and maybe coconut-y? Can you tell I have a major sweet tooth?


A cake like this deserves to be the showpiece and so I thought I’d create a whole table setting based on this very cake.  Classic robin’s egg blue mixed with natural accents and white is the perfect holiday table color scheme. I adore it.


Charger // Turquoise Plate // Wine Glass // Straws // Water Glass // Lily of the Valley // Candleholders // Gold Flatware // Serving Boards // Cake Plate // Napkins // Place Cards // Chocolate Eggs

Наш классный web-сайт про направление мансардные окна roto budmagazin.com.ua


  1. I pinned this same cake not too long ago! It’s so pretty! My problem wouldn’t be cutting it, though, it’d be having the self-control to NOT eat the entire thing :)

  2. What a pleasant surprise that you are so into baking! I would love to see more of our ‘musings’ about this subject. Good luck trying out this beautiful recipe and thank you for introducing me to thecakeblog, such a great source of inpiration!

  3. This is too pretty to contain excitement. Isn’t Easter just the BEST?! It allows us to relieve all the pastel love we’ve been keeping bottled up from last spring… Great read!

  4. I made this same cake and it is difficult to cut with a knife. I would suggest using dental floss (unflavored of course) will give you perfect slices.

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  6. This cake has been on my Pinterest board dedicated to food for about 3 years. I looked at the board yesterday with my mother and we decided that I would make this for Easter this year! I am going to do chocolate and yellow layers though. Can’t wait!

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  8. You know…hmmmm…wonder if one could “crunch up” oreo cookies (eating the white frosting first…I mean..scraping the white frosting off) then adding that to the frosting instead of “spackling.” Lemon curd filling…hmmmm….franki

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