New Holiday Cake: Fresh Gingerbread + Citrus
Earlier this month, I debuted the first of my limited edition Slow Cake series. Now that apple season is waning and the air suddenly feels sharp and crisp hinting at winter days ahead, I'm delighted to share a new collaboration that I hope will bring a little warmth and beauty to chilly December nights.
This holiday cake is a celebration of some of my favorite flavors of the season. Baked with loads of freshly grated ginger and filled with tangy lemon cream cheese frosting and lemon curd, it's spicy, complex, tangy and warming. And what makes it extra special is the winter botanicals it features from The Monkey Flower Group, a local floral designer devoted to green practices and inspired by the colors and textures of the landscape.
I first met Jaime Giorgi, half of the husband-wife team behind The Monkey Flower Group, a few years ago during set-up for a Sonoma wedding and have admired her natural, organic style and passion for wild, foraged greens ever since, not to mention her warm, grounding energy that can be a breath of fresh air during the often hectic frenzy just before a wedding. She's a gem, and her designs are as interesting and balanced as they are beautiful.
Here's a peek of our winter holiday cake embellished with acacia, citrus leaves and cymbidium orchid which we'll be offering each week until Christmas Eve:
Tastes of this new cake will be available this Friday, December 2nd from 6-9 pm at a special holiday pop-up event at Love and Lovely Studio in Sonoma!
Or find us Saturday, December 3rd from 4-8 pm at the Lighting of the Snowmen event at Cornerstone Sonoma, where we'll have a selection of cakes for sale, along with handcrafted wreaths from wild-still.
For details on ordering cakes and to see more holiday offerings, click here or email firstname.lastname@example.org with questions!