Hands down, my favorite season is fall. I love the changing leaves, the subtle chill in the air, and the comforting feel of being cozy and warm in my favorite sweater.
But something happened this year.
I think it was the severity of winter. The endless winter weather storm warnings, the huge mounds of snow piled as far as the eye could see, the bitterly cold air that sucked the life right out of me.
This year, I have craved spring.
If I close my eyes I can get lost in the thought… the warmth of the sun on my skin, the baby blossoms emerging from a seemingly lifeless tree, the hope of something new.
Uh, where was I again?
Oh yeah. Cake.
Pink and yellow danced around the outside of this cake.
The inside, however, was a whole nother story! (Sadly, I brought this cake to my in-laws for Easter and failed to get a picture of the inside. My apologies!)
I made a chocolate hazelnut cake with a vanilla hazelnut buttercream frosting.
I have to admit, I sorta loved it.
The chocolate was luscious and scrumptious and toothsome.
I just learned the word toothsome and have been dying to use it. It means delicious or tasting very good. I think we need to get toothsome its rightful place back in common language.
I am just thankful that there is another word I can use that means delicious. I say delicious a lot. Like… in every single post I write. I have an addiction to the word!
But no more! From now on I am saying toothsome!
You’ve been warned.
I must tell you though, the combination of this cake and frosting is sweet. As in your teeth might tingle from the sweet. As in you might lapse into a sugar induced coma sweet.
I have painstakingly trained my taste buds and body to accept mass doses of sugar for most of my life, so I can take it. My hubby had to take a break while eating it.
Lightweight.
Think you can take it? 😉
My favorite season is fall too, but you’re right, this year I’ve really been excited about spring and the warmer weather. What a lovely cake!!
i don’t think i could ever pipe that beautifully and perfectly in a million years. lovely lovely cake you have here!
I’d definitely say that was toothsome. My mouth is literally watering from looking at it. I’m so not kidding. 🙂
Awww, and I came here just to see the inside of the cake! I’m not crazy about pink and floral colors, but the cake still looks nice!
Gorgeous cake, as usual! I had to laugh about your not getting a photo of the inside of the cake. Since I started blogging I am always thinking of the food photos I am going to take. It is all I can do to resist from pulling out my camera when I bring new dessert somewhere and it is served!!
I just had to comment – I made your hydrangea cupcakes this weekend, and they turned out beautifully! I made blue and lavender, green and white, pink and lavender, and pink and white. They made a stunning addition to our Easter table – thank you for the idea!
That is a gorgeous cake. I love the springy colours. My favorite season is summer but spring is something I definitely crave after a long winter(which we are still experiencing in Alberta)!
Annnnd now I need cake. Boy that sounds good, I might try pairing it with some pb buttercream though. Have you tried flavored coffees with that recipe? Our local grocery store carries about 20 different kinds, so far I’ve used the flavors hazelnut creme and caramel nut crunch, both very toothsome in a chocolate cake. The best part is that they come in these little 2 serving bags so when I go I stock up on every flavor I can get my hands on.
Darn you! Now I want to know what the inside of the cake looked like. Well regardless, it looks very “toothsome”, lol. I like it, I’m going to work that into everyday conversation, see if it sticks.
This looks so good! I plan on trying it sometime soon!