Flavors

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The Components

These are just suggested and what we commonly work with. We also do custom flavors. However, not all flavors are available for all cake types.

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cake slices 2601 FlavorsCake Flavors:

  • Vanilla
  • Chocolate
  • Red Velvet
  • Toasted nut
  • Lemon
  • Carrot
  • Apple

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    Icings:

  • Meringue butter cream: Light and rich at the same time and not too sweet. This delectable butter cream is the standard.
  • Mousseline butter cream: A bit richer and more flavorful than the meringue butter cream. This one incorporates egg yolks as well. Not recommended for hot temperatures.
  • Rolled Fondant: A pliable sugar dough that is used to coat and decorate cakes. It tastes like marshmallows, but is also available in white chocolate and chocolate.
  • Ganache: Rich and dense cream-infused chocolate; the frosting equivalent of a truffle.*

    • *We use high-quality single-origin chocolate.

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    Fillings:

    You may choose any of the butter creams as a filling as well as the items below.

    • Lemon curd (many other flavors available)
    • Fruit confits
    • Fresh fruit: Not available for all cake choices.
    • Salted Caramel: Caramel made from scratch and lightly salted with Fleur de Sel
    • Chocolate ganache: Made with single-origin chocolate.

      • Butter creams (frostings/fillings):

    • Vanilla Bean: Made with seeds from Madagascar Bourbon vanilla beans
    • Honey and Vanilla: Very strong floral notes.
    • Buttermilk vanilla
    • Cream cheese (not appropriate for all types of cakes)
    • Praline nut: Made with praline powder homemade with real caramel and nuts
    • Chocolate: Made with single-origin chocolate.
    • Dulce de leche: Made with dulce de leche from scratch
    • Lemon or orange
    • Espresso
    • Fruit: Seasonal local fruits from the farmers’ market

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    Recommended combos:

  • Classic vanilla: Vanilla cake with vanilla bean butter cream.
  • Decadent chocolate: For true chocolate lovers- Decadent chocolate cake with Mousseline chocolate butter cream or ganache.
  • Neapolitan: Alternating layers of strawberry, chocolate and white cake, filled and frosted with vanilla butter cream. Can substitute Pistachio for chocolate.
  • Strawberry shortcake: Yellow cake with strawberry confit or macerated strawberries and vanilla bean butter cream.*
  • Tropical: Rum cake with mango or passion fruit filling and coconut butter cream.
  • Spring: Lemon cake with blackberries and violet butter cream.*
  • Summer: Vanilla bean cake with peach confit and caramel butter cream.*
  • Autumn: Pumpkin cake with buttermilk butter cream or coffee butter cream
  • Winter: Chocolate cinnamon cake with praline butter cream.
    • Kids’ Combos:
    • Vanilla
    • Chocolate
    • Strawberry shortcake: See above.
    • PB & J: Yellow cake filled with fruit preserves or jam and frosted with peanut butter butter cream.
    • Lemon: Lemon cake with lemon butter cream.

    French Macaron flavors:

    • Raspberry rose
    • Meyer lemon *
    • blood orange *
    • pistachio
    • green tea
    • blackberry violet
    • Tahitian vanilla bean
    • passionfruit
    • mango
    • hazelnut chocolate
    • espresso
    • salted caramel (fleur de sel)

    *These are seasonal flavors. There is an extra charge for these flavors out of season.

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