Dainty, lemon-laced sour cream cakes are crowned with a tart, yet sweet, glaze and finished with pretty edible begonia blossoms.
Dainty, lemon-laced sour cream cakes are crowned with a tart, yet sweet, glaze and finished with pretty edible begonia blossoms.
Everything looks delicious, from the old stand by tea cakes we all have in our family recipe box to the creative new twists. Nicely photographed. Ellen Easton, RED WAGON PRESS