I played around with a recipe I'd found online until all my own frosting/filling had in common with the original recipe was the 16 ounces of ricotta. My own, then: 16 ounces ricotta cheese, 8 ounces cream cheese, 1/2 cup heavy whipping cream, a generous splash of vanilla--you may remember how I love my vanilla--a pinch of salt, a pinch of cream of tartar, about a tablespoon of honey, enough powdered sugar to help thicken it all (maybe a cup here), and a few diced strawberries, raspberries, blackberries, and edible flowers to add some texture, color, and flavor.
And everyone raved about it--even Dad who isn't much of a cake person and Mom who actually prefers cookies and pies--which was so satisfying, of course. The cheese/cream mixture gave this cake a more sophisticated flavor than my cakes usually have, and between that and the edible flowers, it was nice to branch out a bit with this one. A sweet end to a sweet Mother's Day and weekend. I miss everyone already but get to go home again next month, which does my heart good.