Spring with Paula Dean

I found these great spring table ideas in Cooking with Paula Dean's March/April issue. I love the orange and aqua combination. I also adore the bird theme, I wonder what she would think of this fun serving dish with the bird's nest accent. All the miniature accents can be changed with the season.

This recipe was also included in the issue, what a refreshing cake flavor, perfect for spring! I would consider setting a sugared tangerine right on top for extra decoration.

Paula Dean's Fresh Tangerine Cake

2 1/2 cups all-purpose flour

1 3/4 cups sugar

1 1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup vegetable oil

1 tablespoon tangerine zest

1 cup fresh tangerine juice

3 large eggs

1 (8 oz container) sour cream

Preheat oven to 350 degrees. Spray two 9" round cake pans with non stick spray. In large bowl combine flour, sugar, baking soda, baking powder, and salt. Beat in oil, zest, juice, and eggs at medium speed with an electric mixer until combined. Add sour cream, beating until smooth.

Pour batter into prepared pans, and bake for 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cake from pans, and cool completely on wire racks.

Spread tangerine frosting (recipe below) between layers and on top and sides of cake. Garnish wit candied tangerine zest, and pipe remaining frosting around top and bottom of cake if desired.

Tangerine Cream Cheese Frosting

1 (8 oz) package of cream cheese, softened

1/2 cup butter, softened

1 tablespoon tangerine zest

3 tablespoons fresh tangerine juice

6 cups confectioners' sugar

In a large bowl, beat cream cheese and butter at medium sped with an electric mixer until creamy. Beat in zest and juice until combined. Gradually beat in confectioners' sugar until smooth.