There are so many ways to bring the season into your cake design. If you're going for fresh florals, stay local and climate-friendly if you can. Freesias, for example, are non-toxic spring bloomers that come in several colours including pink, lilac and yellow, plus they smell amazing. Pressed edible flowers are another strikingly beautiful, seasonal, and safe choice. For spring months, daisies, and sweet violets (from reputable sources, of course) are both pretty, edible florals with delicate flavours that shouldn't interfere with the taste of your cake. Sprinkles of colour from dried cornflour petals or pansies can also be used to tie together the elements on a dessert table with elegance. I love to use non-edible dried coloured florals and foliage such as palm spears, and couple them with decorative dyed wafer paper sails and shards. They're all vibrant and striking, and it allows me to customise the colours to fit precisely with my clients' chosen colour scheme at any time of the year. Hand-painted decorations such as white chocolate shards or multicoloured chocolate 'paint' splatter are another colourful signature Den Bake Shop style. Flavour-wise, I like a little classic citrus, some medium spice options and some sunshine inspiring ingredients in the spring. From my menu, I'd go for tiers of carrot and ginger and lemon poppyseed, with cake canapés in pistachio almond mango and chocolate salted caramel.