Good Day Viewer Information Story: April 17, 2015

Edible Gardening in Containers and Raised Beds: Kara Ziegler, from Pike Nurseries joins us to discuss growing edibles in containers and raised beds. For more information click here.

Road To The Playoffs: Making the playoffs is nothing new for the Hawks, in fact they've now done that a franchise record eight straight years. But there's something different about this 2014-15 version of the Hawks. The difference...expectations, and by that I mean high ones.

After a season that included a franchise record 60 wins, a franchise record 19 game win streak, and a franchise record 25 wins on the road among other superlatives, the proverbial bar has been raised for the number one seed in the Eastern Conference. The case could be made that anything short of a trip to the NBA Finals, would be a disappointing end.

As great and historic as the regular season was, it is now over and it's time for the Hawks to focus on what forward DeMarre Carroll calls the second season. The Hawks second season begins on Sunday at 5:30 at Philips Arena against the eighth seeded Brooklyn Nets. Yes those Nets that the Hawks beat four out of four times during the aforementioned regular season. Yes those Nets that the Hawks averaged 114 points per game against in the RS. Yes, those same Nets that the Hawks beat by an average of more than 17 ppg, once again in the regular season. And yes those Nets of former Hawks All-Star Joe Johnson.

It's been well documented that anything can happen in the playoffs. Remember last year when the 8th seeded Hawks took the top seeded Indiana Pacers to the wire in the first round? However, this Hawks team knows and remembers that well, and seems poised for a deep run into the playoffs. Anything less would be ____________ (you fill in the black).

For more information on the Hawks, click here. .

Good Day Atlanta pet of the day from Gwinnett Jail Dogs and Society of Humane Friends of Georgia for more information click here.

Sweetwater 420 Fest Brings Music Superstars To Centennial Olympic Park: It's the 11th anniversary of SweetWater 420 Fest, and this year a diverse lineup of musical acts will help fans celebrate good beer, good music, and being good to the environment.The annual event, sponsored by Atlanta's-own SweetWater Brewery, will once again be held at Centennial Olympic Park, to which it moved last year after years at Candler Park. The event draws thousands of people, and this year many will be there to see the roster of musical talent. The Fest will be headlined by rapper Snoop Dogg, along with rock acts 311, Primus, and DJ collective Thievery Corporation.

Good Day Atlanta went to Centennial Olympic Park to help kick off the the SweetWater 420 Fest -- and get a look at what it takes to put the massive event together! For more information click here.

Who's your Caddie? Buck Lanford hits the green for a day serving as a Caddie  for a Larry Mize:  Watch the story right here. 

For more information on the Greater Gwinnett Championship which runs through Sunday at TPC Sugarloaf in Duluth, go to their click here. 

 Miss America Serves: Last Year, "Miss America" contestants inspired the idea for a national day of community service. It is happening tomorrow and today on Good Day Atlanta we talk to three local contestants that are participating. For more on Miss America National Day of Service click here: For more on Help Miracles Happen and Children's Miracle Network click here.  

Spring Baking Championship: Spring Cakes with Chris Taylor, a local contestant from the Food Network show Spring Baking Championship joins us with his version of a Strawberry Angel Food Cake. For more information on the Spring Baking Championship click here. For more information on Chris Taylor click here. For today's recipe see below.

Strawberry Angel Food Cake by Christopher Taylor

Cake

1/3 c. (4 g) freeze-dried strawberry slices

1-3/4 c. (347 g) sugar

1 c. + 2 T. (128 g) cake flour

1/4 tsp. salt

1-1/2 c. (360 g) egg whites (from about 12 eggs—do not substitute packaged egg white products)

1-1/2 tsp. cream of tartar

1 tsp. wild strawberry essence (or strawberry extract)

2 tsp. strawberry schnapps

2–4 drops red food coloring, optional

Glaze

2 c. (227 g) powdered sugar, sifted

3–4 T. lemon juice

1/8 tsp. strawberry essence, extract, or schnapps

1. Heat the oven to 325°F. Have ready an ungreased angel food cake pan with a removable bottom.

2. In the bowl of a food processor, grind the freeze-dried strawberries to a fine powder, about 1 minute. Portion out 1 tablespoon of the strawberry powder and set aside; discard the remaining powder or save for another use.

3. In the same food processor, process the sugar until fine and powdery, 1 minute. Remove 3/4 cup of the sugar and set aside. Add the 1 tablespoon of reserved strawberry powder, flour, and salt to the remaining sugar in the food processor and process for 1 minute more.

4. In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and cream of tartar on medium-high speed (speed 6 on a Kitchen-Aid mixer) while slowly adding the reserved 3/4 cup sugar, 1 tablespoon at a time. Beat until a soft peak forms when the beater is pulled from the egg whites, 5 to 6 minutes.

5. Briefly beat in the strawberry essence (or extract), schnapps, and food coloring (if using), 10 seconds.

6. Using a mesh strainer, sift one-fourth of the sugar-flour mixture over the egg whites and gently fold in the mixture using a large spatula. Continue sifting and folding in the sugar-flower mixture in 3 more additions. Discard any strawberry seeds that do not go through the strainer.

7. Spoon the batter into the ungreased angel food cake pan. Run a small spatula through the batter to eliminate any large air pockets. Gently smooth the top of the batter.

8. Bake for 40–45 minutes or until the top is dry and a thin bamboo skewer inserted into the cake comes out clean. Invert the cake over the neck of a heavy bottle and cool completely, about 3 hours. While the cake is cooling, prepare the glaze.

9. For the glaze, whisk together the powdered sugar, 3 tablespoons of lemon juice, and the strawberry essence until the mixture is smooth. If the mixture seems too stiff to pour, add the remaining tablespoon of lemon juice—a little at a time—until the desired consistency is reached.

10. Run a thin knife around the edges of the pan, freeing the cake from the pan. Remove the cake and cut the pan bottom from the cake, if necessary. Drizzle with the glaze. Serve in wedges