Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Spring Garden Cake 3.1 (25) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: 1 10-inch layer cake This extraordinary cake is comprised of two layers: one, a cinnamon-spiced carrot-and-walnut cake; the other, a zucchini cake flavored with ground ginger. Cream-cheese icing creates a snowy landscape with marzipan vegetable plots. Ingredients Carrot Orange Cake Zucchini Cake (see Carrot Orange Cake) Cream-Cheese Frosting for Spring Garden Cake ½ cup chocolate cookie crumbs (approximately 20 cookies), finely ground 2 tablespoons green sprinkles Marzipan for Spring Garden Cake, about 25 pieces Pastillage Directions Prepare carrot and zucchini cakes as directed, and cool to room temperature. If necessary, use a serrated knife to trim cake tops level. Each cake should be about 1 1/4 inches high. Prepare cream cheese frosting. Place zucchini cake on a 10-inch cake round, and spread top of cake with 1 1/4 cups cream cheese frosting. Place a carrot cake on top of the frosted zucchini cake. Chill until icing is set, about 15 minutes. Ice entire cake with remaining frosting. Chill until firm, about 30 minutes. This can be done up to 1 day in advance. Sprinkle top of cake with 1/2 cup cookie crumbs, leaving a 1/4-inch border around perimeter of cake. Using a paring knife, lightly mark cake top, dividing into quarters or four "plots." Rake the plots with the tines of a fork. Place green sprinkles on the perimeter of cake. Arrange marzipan fruits and vegetables on the plots. Carefully press pastillage fence posts onto the side of the cake, about 1/4 inch apart, and place candy pebbles around the base of the fence. Serve cake at room temperature. Cook's Notes You can also use 9-by-13-inch baking pans to make this cake. Rate it Print