Treats by Erica: Erica McCarron's made-to-order desserts out of Mocha Mott's includes cupcakes, cakes, and cake lollipops of all colors. To order: 774-563-8351.
Photo by Susan SaffordRickard's: From left: Fraiser, a vanilla Genoise cake soaked in Kirsch with vanilla mousseline, fresh strawberries and glaze; Berry torte with lady fingers, lemon mousse, whipped cream, fresh strawberries; Opera torte layered with Belgian chocolate, Jacander almond cake, mocha Italian buttercream, ganache, topped with a glaze; and macaroons: meringue cookies filled with Italian buttercream in strawberry, chocolate, mint, and vanilla.
Bakeries and bakers are getting ready for Easter with a wide variety of sweets. The Times visited Rickard's Bakery; Erica from Treats by Erica at Mocha Mott's; Good Ship Lollipop, which is closed until April 18; and The Black Dog to see what they're creating.
Photo by Susan SaffordBlack Dog Bakery: Colorful cupcakes, chocolate cake bunnies topped with Belgian chocolate ganache, and the Princess Cake, only made at Easter: a vanilla cake with white chocolate mousse and red raspberries, covered with marzipan.
Photo by Susan SaffordRickard's: Traditional hot cross buns (no fruit) and Challah, enriched braided bread.
Photo courtesy of Erica McCarronErica McCarron of Treats by Erica sells made-to-order desserts out of Mocha Mott's. Her repertoire includes cupcakes, cakes, and cake lollipops of all colors. To order: 774-563-8351.
