Salad Cake

Remove crusts from Whole Wheat Bread (12 slices). Slice whole wheat bread into triangles and arrange on the bottom of springform pan. Depending on the size of your bread and pan, the number of slices you use for each layer will vary.

Using the back of the spoon, spread Hummus (1/2 cup) over the bread. Peel and thinly slice the English Cucumbers (2) and arrange over the hummus.

Spread the whole whole wheat bread with Butter (2 Tbsp). Arrange bread, butter side up over the cucumbers.

Top with Smoked Salmon (8 oz).

Top smoked salmon with thinly sliced Romaine Lettuce (8 pieces).

Place another layer of bread over the romaine. Leave cake to chill in the fridge for 2-3 hours.

Remove cake from the fridge and remove springform pan.

Combine Cream Cheese (1 cup) and Sour Cream (1 1/4 cups). The mixture should be similar in texture to frosting. If your mixture is too runny, you may need to run it through a strainer. Using a spatula, frost the cake with the cream cheese mixture.

Use spatula to spread icing on the side of the cake.

Once cake is frosted, decorate! We used Edible Flowers (to taste), Radishes (to taste), and Fresh Parsley (to taste).

Carefully slice and serve immediately. Enjoy!