*This post is sponsored by Earthrise. All words, images, and opinions are my own.
Even though winter hasn’t officially begun, it definitely looks and feels like it outside (and trust me, I’m not complaining)! While most people love the sun and heat of summer, I’m a cold and cozy kind of girl, and I just adore the inspiration that nature brings this time of year. The idea for a snowy forest cake has been on my mind practically since last winter, and so as soon as I saw the gorgeous, earthy green hue of Earthrise’s Californian Spirulina Powder I knew it was time to bring that idea to life!
Spirulina powder is one of my favorite ingredients to use in the kitchen – both for natural food coloring, and in my smoothies for the antioxidant and anti-inflammatory benefits, and I couldn’t wait to experiment with Earthrise ‘s eco-friendly farmed powder in a healthier take on a festive dessert. Both the meringue trees and these light and delicate vanilla crepes were colored with their Spirulina Natural Powder which you can order at 25% off with code LUXE on their website (it works on your entire order, for US citizens). This recipe is also gluten and dairy free with almond flour crepes and lots of fluffy toasted coconut cream filling between them :).
I’m not quite sure how marshmallow toppers became my go to for crepe cakes hehe, but they are so squishy and fun that I can’t see myself stopping any time soon! Homemade marshmallows may seem intimidating, but after lots of practice I can promise they are actually very forgiving – with just a little water you can easily smooth and mold them into any shape. You can find the full cake recipe with tutorial on the Earthrise blog. It even includes a template for those puffy marshmallow polar bears!
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