Daisy Lemon Layer Cake

You’ve gotta hand it to fondant frosting. It makes a gorgeous cake.

It shapes like potter’s clay and holds color like a fresco. All those tilting, day-glo cakes you see that are so alluring—all fondant. Unfortunately, most of the cake’s engineering stops at decoration. The meat of the cake, so to speak, is bland and pointless.

We’ve made sure our buttermilk cream Daisy Cake is different. It starts with three layers of a classic yellow cake, baked with real butter, buttermilk, fresh lemon juice and real vanilla. Between each layer we spread silky buttercream frosting. Finally, we cover it with a lemony fondant we make in house: first a pastel yellow layer, then on top a big daisy and an adorable ladybug.

They'll love how it looks. They'll talk for weeks about how it tasted.  

Cake is pastel yellow with a huge white and yellow daisy and a ladybug. Ships frozen, arrives cool, keep refrigerated.