I have a passion for baking for others - in fact, I often feature recipes like these at the free events I throw for strangers who discover the invitations I've hidden in public places!
When I'm not able to share these treats at gatherings, I share them through my blog so that my readers can enjoy the natural inspiration that flavors everything I do.
I am constantly inspired by the beauty and bounty of the Pacific Northwest, which I hope is apparent in these baked treats! I love connecting with the natural world by carefully and respectfully foraging many of my ingredients.
From wading through deep ponds to gather cattail pollen to braving stinging nettle patches for nutritious leaves, it's always an adventure!
As an added bonus, all of these treats are completely free of any artificial coloring. Nature is colorful enough for me!
More info: thewondersmith.com
#1 Huckleberry And Violet Cheesecake
There's nothing I love more than wild Idaho huckleberries, which gave this cheesecake its bright purple color! I topped it with candied violets, fresh violets, violet sugar, blueberries, and pansies.
#2 Lemon And Stinging Nettle Moss Cake
This beautifully green cake is naturally colored with foraged stinging nettle leaves and has a bright citrus flavor.
#3 Elderflower And Rhubarb Fairy Cake (With Edible Butterflies)
Ethereal elderflowers and luscious rhubarb make a cake worthy of any Queen of Fae. As an added bonus, I even made the butterflies out of edible wafer paper colored with saffron!
#4 Blueberry Jasmine Seafoam Cake
This tender blue cake is colored naturally with juicy blueberries, while sugar "seafoam" gives it texture inspired by a day at the coast
#5 Elderberry Curd And Chocolate Tart
Juicy elderberries make a rich purple filling for this complex autumn tart. I decorated it with a mandala of purple fruits for added appeal.
#6 Rowan Upside Down Cake With Edible Raven Skulls
This lovely cake was inspired by the magic in the air around Halloween... tart rowan berries are paired with a rich ginger cake, then topped with edible marzipan raven skulls.
#7 Sugarplum Fairy Filled Tear And Share Rolls
This tasty confection was inspired by sugarplums, or at least my idea of what I think they should taste like. The dough is colored naturally purple with berry powder, then filled with foraged fruits soaked in brandy and spices. I even made the sugarplums on top out of berries, marzipan, and spices.
#8 May Wine And Saffron Pear Frangipane Tart
May Wine is white wine infused with the ethereal flavor of sweet woodruff. I had some left over from my celebrations, so I poached some pears in it with some saffron and used them to top a tender frangipane tart. Edible flowers finished the look.
#9 Acorn And Bourbon Elf Queen Cake
Processing foraged acorns into flour takes a lot of work... but the effort is worth it, as acorn flour is delightfully caramel-like and cozy! I baked mine into this moist bundt cake topped with a bourbon brown sugar icing and candied acorns and hazelnuts. My Elf Queen friend loved it!
#10 Curly Dock And Balsamic Strawberry Tart
Many see curly dock as a weed, but I see it as a source of delicious and hearty flour! The dark brown flour is similar in taste to buckwheat, giving a hearty base to a topping of yogurt and balsamic-soaked strawberries. And yes, those butterflies are also edible.