Mother's Day Lemon Basket Cake
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This beautiful cake starts with lemon pound cake layered with a thin layer of lemon curd and lemon mascarpone mousse. Finished in vanilla buttercream with buttercream grass on top and on the bottom edge with fondant flowers!
The best thing that ever happened to Toni Chiappetta (and the dessert-eating world) was the day she was fired in 1988. She retreated to her Victorian apartment, fired up her way too small oven, and began baking classic American pies. In 1994, as her business grew, Sweetie Pies Bakery moved into The Hatt Building in Napa Valley, California. Sweetie Pies Bakery has since been named Bon Appetit’s “Best Mail-Order Pies” and Food & Wine’s “America’s Best Pie Spots.” Sweetie Pies was featured on the Food Network’s Road Tasted.
The Mother’s Day Lemon Basket Cake ships from April 29th – May 10th
This package serves 6-8 people and includes 1 Mother’s Day Lemon Basket Cake
- Each cake has a 6" diameter and measures approx. 4-4.5" tall
- Cake ships frozen with dry ice.
- Dry ice may dissipate in transit.
- Do not remove Dry Ice with bare hands.
- Cake may be stored in the freezer for up to 2 weeks and in the refrigerator for up to 5 days.
- Keep it wrapped if it is going to be frozen.
To Serve
- Before thawing, unwrap the cake while it is still cold or frozen
- Allow ample time for the cake to temper as it is best served at room temperature
- Enjoy!