After a long, gray winter, it is a sight for sore eyes when the colorful, fruity, pastel beauties from the spring and Easter menus start emerging from the Black Forest Cafe. This time around my assignment was to create beautiful marketing photos to showcase the new goodies, but also a new challenge: to create a couple of images to be featured on the cover of the upcoming Spectrum Monthly magazine, showcasing chef & co-owner Bruce Walters along with one of his current seasonal creations: the strawberry velvet cake.
A couple of my favorites: the snowball cupcakes!! I can’t tell you how many of those packaged Hostess “snowballs” I consumed in college. These are a (much improved) grownup version of those, minus the staggering amounts of preservatives. They are absolutely delicious. Secondly, the strawberry velvet cake is infused with the freshest strawberry flavors imaginable. Fresh strawberries are evident in every aspect of this cake, making it absolutely perfect for springtime enjoyment. And lastly, the little baby bird nest cupcakes caught my attention from the beginning and I had so much fun photographing them. The aroma of the toasted coconut kept me captivated for sure.