Vanilla sponge cake with vanilla frosting, fresh berries, bright lemon curd, white chocolate ganache drip and Pearl (red velvet) truffles.
Each size cake is five layers high and stays fresh, refrigerated overnight, for three days.
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White chocolate, cream, edible luster dust, lemon juice, lemon zest, butter, sugar, eggs, vanilla extract, baking powder, milk, buttermilk, assorted fresh berries, baking soda, distilled vinegar, red food coloring and cocoa powder (for the red velvet truffles)