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!

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.

This tender blue cake is colored naturally with juicy blueberries, while sugar "seafoam" gives it texture inspired by a day at the coast

This beautifully green cake is naturally colored with foraged stinging nettle leaves and has a bright citrus flavor.

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.

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.

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.

Juicy elderberries make a rich purple filling for this complex autumn tart. I decorated it with a mandala of purple fruits for added appeal.

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.

The delicate floral flavor of cattail pollen is absolutely scrumptious with apricot jam and pine nuts! I made this sweet bread to celebrate the Winter Solstice and the return of the light to my region.

I baked this hearty treat in late winter to celebrate taking things slow. Both oats and rose are known to be soothing and nourishing, so I also whipped myself up a face mask to use while I waited for the cake to cook. Now that's multitasking!

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!

An Ancient Greek cake recipe was my inspiration, but I filled this gluten-free cake with ground pine nuts instead. It was extra pretty with a nut and seed mandala on top.

This lightly-sweetened cornbread is full of the wild flavor of goldenrod, known to give a sunny disposition to whoever consumes it. I topped this one with another nut and seed mandala to celebrate harvest season.

A traditional Irish Halloween treat, barmbrack is a sweet yeasted bread. I filled mine with all sorts of foraged berries, then baked it in a decorative bundt tin and drizzled it with naturally-orange goji berry icing.