Cake2 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
*Please specify nut: Almond, hazelnut, pistachio, pecan, or

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

    • Fruit curd: Choose from lemon, orange, lime, pineapple, coconut, guava, passionfruit
    • Fruit confits: Choose from strawberry, blueberry, raspberry, peaches, blackberry, apricots, pears
    • Fresh fruit or compote: Not available for all cake choices.
    • Salted Caramel: Caramel made from scratch and lightly salted with Fleur de Sel
    • Chocolate ganache

Butter creams (frostings/fillings):

  • Vanilla Bean: Made with seeds from Madagascar Bourbon vanilla beans
  • Honey and Vanilla: Very strong floral notes.
  • Buttermilk vanilla
  • Praline nut: Made with praline powder homemade with real caramel and nuts
  • Chocolate: Made with single-origin chocolate.
  • Caramel: Made with our caramel from scratch
  • Lemon or orange
  • Espresso
  • Fruit (please specify flavor)

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Recommended combos:

  • Classic vanilla: Vanilla cake with vanilla bean or French vanilla 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.(*Available only May-September)
  • Tropical: Rum cake with mango or passion fruit curd and coconut butter cream.
  • Spring: Lemon cake with blackberries and violet butter cream. (*Available only May-September)
  • Summer: Vanilla bean cake with peach confit and brown sugar butter cream.( *Available only June-September)
  • Autumn: Pumpkin cake with buttermilk butter cream or coffee butter cream (*Available only October-December)
  • 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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