First, we eat with our eyes – Harvard Staff Art Show

Close-up photograph of a three-layer 8-inch round cake; the cake is decorated with a light brown burnt caramel Swiss meringue buttercream frosting, darker brown caramel swirls, edible flowers (yellow dandelions, purple violets, and yellow buttercups), slivered almonds, and flaky sea salt.

Flour, sugar, butter, eggs, fruit and nuts

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