sour cream cake filled with rhubarb poached in blood orange.
Vanilla bean with sugared violets. So sweet.

1 comment:

  1. They look beautiful! Like you I am a market's based cupcake baker (with a cookie baking sidekick) who would much rather depend on seasonal produce and real ingredients for my sweeties appeal than day-glo frosting that will have the kids hanging from the ceiling. (Although I have been much slacker at getting a blog going...soon!)
    The set up does get easier :), although just when we got it down pat we started taking a double stall so we can bring more varieties of treasures (40 last market- we must be mad).