These mini naked cakes filled with sweet and tangy orange marmalade and garnished with fresh flowers are an elegant treat for a springtime brunch. They may look fancy, but they're simple to make.
It's already been a week since we moved into our house, and we've gotten so much done! The guest room (where we'll be sleeping until we get new furniture for the master bedroom) is all set up, all of our kitchen tools and gadgets have been organized, the bookcases are bolted to the wall, and we ordered a big new couch for the living room. We're feeling pretty proud of ourselves for surviving the first week of home ownership without any major disasters!
There's still tons of decorating to be done inside the house, but now that the first buds of spring are blooming I'm dreaming of planting a garden. We have some funky shrubs in the front that I'd love to replace with bushes, and there's something growing in the bed next to the driveway, but I can't tell what it is yet. Roses, maybe? I'm dying to know what's going to bloom in our flower beds so that we can decide what to keep and what new things we want to plant.
What are you favorite springtime flowers? And what are you growing in your garden this year? If you have a green thumb, please tell me all of your tips! I want to grow a beautiful garden, but I don't have the best track record for keeping plants alive.
In the meantime, while I wait impatiently to find out what's going on in our flower beds, I'm decorating desserts with fresh flowers. These mini cakes remind me of petit fours, so of course they needed to be topped with flowers. The mini cakes are also topped with a simple vanilla glaze, but I kept the sides bare to let the bold flavor of the orange marmalade shine through.
These mini naked cakes would be a perfect Easter treat or an elegant dessert for a springtime brunch. They're great finger food, since they can be devoured in just two bites. Or one big bite. I won't judge!
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