Saturday, March 26, 2016

Ribbon Topper for an Easter Sprinkle Cake

When I was a kid, I always had a new spring dress to wear for Easter.  It was South Carolina, after all, and the days were already warm, lush and humid with early spring rain.  Colorado, on the other hand, just welcomed the first day of spring with a blizzard that blanketed our city with more than a foot and a half of heavy, wet snow.

My husband and I drove home together from work early in the afternoon on Wednesday, along with the rest of Denver, and he and a few other men had to push a few stranded cars up an icy hill just to clear traffic and move us all safely along towards home.  The snow was too deep to pull into our driveway, and when I stepped out of the car, my legs sank in up to my knees, snow spilling over the top of my boots.

Once inside, shivering and wet, we turned on the fire, put on cozy pajamas, and made pumpkin chocolate chip cookies.  Wine for him, and hot tea for me.  It was a perfect afternoon.

It's snowing again as I write this, but in spite of the cold, it is still Easter weekend, and spring, so I have a pretty cake to share that I think is perfect to celebrate the warm days to come.  The sky blue buttercream on top is speckled with a generous handful of sprinkles, and a colorful ribbon topper is cheerful and festive.

The gold paper straws, and all the ribbon, are from Michaels, and easy to put together by just tying a ribbon onto the straws, and then tying on pieces of ribbon that flutter so prettily above the cake, like the tails of a hundred kites sailing across a sunny blue sky.

All the colors on this cake have me dreaming of hot summer days ahead, days of popsicles and strawberry lemonade and sundresses.