Hi, I'm the Wondersmith and I love designing recipes that look like one thing but are actually another... perfect for April Fool's Day! Many of these recipes can be found on my blog, and the rest will be going into a series of books I've been working on for almost five years now! You can follow along for updates on my social media.
Happy day of trickery!
#21
These spring bulbs are an edible appetizer: roasted garlic and chestnuts in puff pastry served on a complex acorn mole and crumbled rye bread for soil.
65points
#22
Have you heard of the Japanese botanical art of Kokedama? I'm obsessed! These homemade cheese and spruce tip cheese balls to eat as an appetizer are proof of that obsession!
62points
#23
This beautiful bouquet of flowers is misleading... the tulips are edible, and stuffed with a tasty seafood salad. The greens are roasted asparagus, and even the shimmery bow is delicious and edible!
61points
#24
No butterflies were harmed in the making of this balsamic strawberry tart with edible monarch butterfly decorations.
61points
#25
They may look like little cakes, but these are actually savory tea cakes with an herbed cream cheese violet piped on top.
60points
#26
These cute little hedgehogs are actually chaga-infused steamed buns.
59points
#27
This is how I would imagine a real opal to taste: fresh, full of fruity flavors, and with the gentle perfume of honeysuckle. This plant-based cheesecake is my ode to the beautiful gem.
59points
#28
Not only is this gorgeous terrarium entirely edible, but it's also totally plant-based to boot! Avocados sneak into the chocolate mousse, zucchini creeps into the chocolate cake, and that bright moss is crumbled cake baked with spinach! You won't taste the veggies in this decadent treat, though, I promise.
56points
#29
Oh look, what a lovely cake! Yes, except it is far more savory than you might guess... this Scandinavian-inspired sandwich cake is full of the flavors of a good pizza!
56points
#30
As if Kokedama-inspired appetizers weren't enough, these hanging balls of botanical beauty are actually CAKES! They're pea and sweet woodruff cakes with coconut ganache icing, and they are absolutely delicious.
54points
#31
Mmm, a delicious bowl of poke... made totally plant-based with marinaded watermelon and amaranth "tobiko," it was even more refreshing and delicious than the tuna version!
54points
#32
These millefiori designs are brightly-colored sushi rolls full of foraged plants and lots of veggies.
52points
#33
This frosty branch is actually coated in sugar crystals. Pour some hot water over for a sweet and delicious cup of tea.
51points
#34
These big rose tarts are surprisingly savory! Thin pickled radish slices cover layers of spiced chickpeas and eggplant for a hearty lunch.
51points
#35
These ethereal sea urchins are actually hollowed-out pickled turnips filled with a savory seaweed and pickled vegetable salad!
49points
#36
These colorful autumn leaf hand pies are full of wild mushroom goulash - yum!
48points
#37
Beautiful salmon pink marzipan oyster mushrooms grow from a blog of torrone in their own gingerbread greenhouse. They're based on the real pink oyster mushrooms I grew around the same time!
48points
#38
As realistic as it looks, the tart in the middle is actually made from apples nestled into wild rose curd. These tarts were part of a wild rose tasting menu featuring both sweet and savory delights!
46points
#39
Crepe cake? Nope! Try Green Enchilada Cake, a special treat for a friend's birthday.
43points
#40
This pearl-bedecked cake hides a secret ingredient: a can of beans! It's actually a moist and delicious cake filled with wild violet creme filling. The pearls are homemade fondant rolled in edible luster dust. Lovely!
40points
