The birthday girl is always right. If it’s strawberries in January, I will find a way to make them delicious. If it’s truffle cake on the hottest day of August, I’ll keep it from melting. This week I made two birthday cakes. For a grown-up lady: a lemon cake layered with greek yogurt icing, her favorite berries, and edible flowers. For a little girl: heart-shaped red velvet iced with pink roses and sprinkled with gold stars.
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