FromScratch, you have my site. The hummingbird is on there. I'm not sure if I have an inside shot of that cake. Did I give you my recipe with updates? I just checked the site and I do have a shot, but my computer was acting up. It is the texture of a carrot cake and the density and moistness are about the same. It is more sturdy than my carrot cake because I make my carrot cake into a pumpkin carrot cake and even though it is dense, it isn't sturdy.
This is awful, but I never expected the Mimosa cake to be a success the first time. I did make changes as I went, but the result was so good that I didn't need to repeat it. I made the cake as an 8 inch cake. When it cooled, I chopped off a hunk, torted the hunk, filled it and iced it. My two daughters and I tried it and determined it to be a keeper. But now I had a chopped up cake, a small amount of frosting, and a very pricey ingredient list to duplicate this cake just for a picture. So, I barely got a six inch round out of this mangled cake. I used a thin layer of frosting under the curd on two layers and used a regular amount of frosting on the middle layer. Then I barely had enough frosting to crumb coat, much less to cover the cake and do a tiny border, but I was not making that cake again until I had an order.
So I think I will take pictures at an angle and a nice inside shot. Don't look too close as I didn't have enough frosting to run the bench scraper very deep without hitting the cake.
The Mimosa is definitely a celebration flavor. I don't see that as a Tuesday night after dinner cake like the homey hummingbird. But the light, refreshing taste is really nice. You don't feel like you need a nap after eating it like most of my cakes make you feel.
Today I'll post a picture of the cake on my site and I will cut it. I saved it because the client and I haven't been able to meet. But I don't really care now. It is starting to get old.
I don't post my site on CC, but if anyone is interested, pm me and I'll supply the link.