Over the summer I gathered with a group of wedding gals to create the most decadent summer outdoor soiree. Being amongst these talented women inspired me to create the dessert you'll see below. During the summer heat I like to keep cake servings on the light 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!
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