An obligatory rococo-inspired cake served as the centerpiece of my Marie Antoinette Halloween costume (the hair — all mine — was a close contender). While Marie probably never uttered ‘let them eat cake,’ the theme pushed me to develop something whimsical and seasonal.

This is a hazelnut-flour and semolina sponge infused with freshly ground juniper berries, layered with spiced apple compote (made with local VA orchard apples!) and soaked in a vodka–rosewater syrup. It’s finished with a tangy sour cream frosting and crowned with a medley of apple crisps, bee pollen, Amarena cherries, roasted hazelnuts, and Turkish rosebuds.