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Poppycakes made a cake for Easter and now, eyeball-deep into summer, it's only fitting she serve it up.

The cake was a pineapple-confetti cake, extra vanilla pudding and a fragrance, enhanced by a dash of orange blossom water to the filling that was meant to resurrect one's every sense.




 There was just enough sweetness suggested by all of the summery scents, that I wanted to keep the frosting light and leave room for Ghiradelli's white chocolate inlay of "tile work" on the sides.

The icing was a light glaze, oranged up by some zest and a little orange extract.


Reading: Crazy in the Kitchen