Chef Christine Dahl created this cake for the Santa Barbara Museum of Natural History. The cake is a vanilla chiffon cake. Fillings include house made lemon curd, white chocolate mousse and fresh raspberries. All this is frosted with buttercream and decorated with inedible frogs.
The reception was in the bird hall (obvious) and was a celebration for the twenty years of avian art exhibits at the museum.
Chef Michael Hutchings
