– FLAVORS –
THE CAKE
No cake mix here – I bake completely from scratch! If you don’t see what you’re looking for please inquire.
Vanilla bean
Buttermilk vanilla*
Brown sugar vanilla
Funfetti (vanilla bean with sprinkles)
Chocolate
Chocolate coconut
Chocolate orange
Chocolate chili or chocolate cinnamon chili
Coffee
Red Velvet
Coconut
Carrot
Tropical Carrot (with pineapple, brown butter, and coconut)
Pistachio
Pumpkin
Lemon
Lemon almond
* Buttermilk vanilla can only be used as a cake, not cupcakes.
Gluten-free: chocolate, vanilla
Please inquire about vegan or dairy-free
THE FILLING: BUTTERCREAM
A typical cake tier is 4″ to 4.5″ tall, with 4 layers of cake and 3 layers of filling. You can have the same filling in a tier, or you can mix it up (see photo on top as example). Don’t be afraid to get creative with flavors!
Vanilla bean
Chocolate
White chocolate
Chocolate orange
Mocha
Nutella
Coffee
Chai
Cookies and cream
Peanut butter
Cookie butter
Brown butter
Salted caramel
Dulce de leche
Maple
Raspberry
Strawberry
Strawberry champagne
Mixed berry
Blueberry
Lime
MORE FILLINGS
Note that I recommend having a flavored buttercream for one or two of your filling layers if you’d like to add anything from the following list. Why? Some are intense (e.g. ganache), some are soft (e.g. curd, caramel), and it’s also nice to have different textures when eating.
Chocolate ganache
Chocolate orange ganache
White chocolate ganache
Chocolate ganache with pretzels
German chocolate filling
Apple pie (small chopped apples, cooked, with cinnamon)
Caramel
Dulce de leche
Lemon curd
Passionfruit curd
Cream cheese frosting
Chopped strawberries with a thin layer of vanilla or strawberry buttercream
Strawberry or raspberry puree (note this will make a thin layer)
HOW DO YOU DECIDE?
If your favorite Halloween candy is Reese’s Peanut Butter Cups: Chocolate cake with peanut butter buttercream
If you love those foil chocolate oranges from the grocery store: Chocolate cake with chocolate orange buttercream, or two layers of buttercream and one layer of chocolate orange ganache
If neopolitan is your favorite ice cream flavor: alternating chocolate and vanilla cake layers with strawberry buttercream
If you can’t pass up a kids’ lemonade stand: lemon cake with strawberry or raspberry buttercream
If you love experiencing many flavors in one bite: tropical carrot cake with vanilla bean buttercream
If pumpkin latte season is the best season: pumpkin cake with salted caramel buttercream
If you wish summer would last all year: coconut cake with lime buttercream
If you’re a kid at heart: funfetti cake with cookies and cream buttercream
If pancakes are a food group: buttermilk vanilla cake with maple buttercream
If you seek the delicious but unusual: buttermilk vanilla cake with passionfruit curd, chocolate ganache, and coffee buttercream
THE CAKE
No cake mix here – I bake completely from scratch! If you don’t see what you’re looking for please inquire.
Vanilla bean
Buttermilk vanilla*
Brown sugar vanilla
Funfetti (vanilla bean with sprinkles)
Chocolate
Chocolate coconut
Chocolate orange
Chocolate chili or chocolate cinnamon chili
Coffee
Red Velvet
Coconut
Carrot
Tropical Carrot (with pineapple, brown butter, and coconut)
Pistachio
Pumpkin
Lemon
Lemon almond
* Buttermilk vanilla can only be used as a cake, not cupcakes.
Gluten-free: chocolate, vanilla
Please inquire about vegan or dairy-free
HOW DO YOU DECIDE?
If your favorite Halloween candy is Reese’s Peanut Butter Cups: Chocolate cake with peanut butter buttercream
If you love those foil chocolate oranges from the grocery store: Chocolate cake with chocolate orange buttercream, or two layers of buttercream and one layer of chocolate orange ganache
If neopolitan is your favorite ice cream flavor: alternating chocolate and vanilla cake layers with strawberry buttercream
If you can’t pass up a kids’ lemonade stand: lemon cake with strawberry or raspberry buttercream
If you love experiencing many flavors in one bite: tropical carrot cake with vanilla bean buttercream
If pumpkin latte season is the best season: pumpkin cake with salted caramel buttercream
If you wish summer would last all year: coconut cake with lime buttercream
If you’re a kid at heart: funfetti cake with cookies and cream buttercream
If pancakes are a food group: buttermilk vanilla cake with maple buttercream
If you seek the delicious but unusual: buttermilk vanilla cake with passionfruit curd, chocolate ganache, and coffee buttercream
THE FILLING: BUTTERCREAM
A typical cake is 4″ to 4.5″ tall, with 4 layers of cake and 3 layers of filling. You can have the same filling in a tier, or you can mix it up (see photo on top as example).
Vanilla bean
Chocolate
White chocolate
Chocolate orange
Mocha
Nutella
Coffee
Chai
Cookies and cream
Peanut butter
Cookie butter
Brown butter
Salted caramel
Maple
Raspberry
Strawberry
Strawberry champagne
Mixed berry
Blueberry
Lime
MORE FILLINGS
Note that I recommend having a flavored buttercream for one or two of your filling layers if you’d like to add anything from the following list. Why? Some are intense (e.g. ganache), some are soft (e.g. curd, caramel), and it’s also nice to have different textures when eating.
Chocolate ganache
Chocolate orange ganache
White chocolate ganache
Chocolate ganache with pretzels
German chocolate filling
Apple pie (small chopped apples, cooked, with cinnamon)
Caramel
Dulce de leche
Lemon curd
Passionfruit curd
Cream cheese frosting
Chopped strawberries with a thin layer of vanilla or strawberry buttercream
Strawberry or raspberry puree (note this will make a thin layer)
BUTTERCREAM VS FONDANT
What to put on the outside of your cake?
Fondant is what you’ve seen the experts on the TV cake shows use. Fondant is a flexible sugar paste that can be colored, rolled, and applied on a cake to give it a very smooth, porcelain-like finish. The look of fondant can be quite remarkable, and it does a great job locking in the cake’s moisture.
If you choose to have a fondant-covered cake, I place buttercream or ganache underneath. I use a fondant that is regarded as a better-tasting fondant in the industry; if curious, you can taste it during our consultation.
It is possible to have a smooth finish with buttercream, but there are certain designs in which I recommend that you don’t use buttercream as the outermost layer. As part of your consultation, we discuss the specifics of your event and come up with the best option for your wedding.
