During the summer heat I like to keep cake servings on the lighter side and take advantage of all the fresh fruit and herbs from our garden. To achieve this I layered our gluten-free lemon drop cake with lemon curd and accented them with fresh mint sprigs and topped them with cherries and blueberries. For a variation substitute the mint with basil or thyme!
Take look at the rest of the feature here.
Photography: Amber Gress Photography | Cinematography: Love + Brain Films | Food Production and Styling: Chandara Creative | Art Direction: Fourteen-Forty | Venue: Greenwich Village Townhouse, NYC | Paper Goods: Fourteen-Forty | Hair and Fashion accessories, Drink Stirs, Napkin Rings:HushedCommotion | Desserts: Lael Cakes