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.
Cake Flavors:
White/yellow
Decadent chocolate
Devil’s Food / Red Velvet
Rum
Toasted nut
Lemon/Orange
Pumpkin
Carrot
Green tea
Browned butter
Toasted Coconut
Apple
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.
American butter cream: Classic Duncan Hines-style frosting
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.*
Chocolate Glaze:Shinier and lighter than ganache.*
*We use high-quality single-origin chocolate.
Fillings:
Lemon curd/ mousseline (many other flavors available)
Pastry Cream
Meringue butter cream
Mousseline butter cream
American butter cream
Marshmallow frosting
Fruit confits or jelly
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 from Central America.
Fresh homemade sweet ricotta
Butter creams / frostings:
Vanilla Bean: Made with seeds from Tahitian vanilla beans
Honey and Vanilla: Made with vanilla beans and raw honey from Provence
Buttermilk
Cream cheese
Praline nut: Made with praline powder homemade with real caramel and nuts
Chocolate: Made with single-origin chocolate from South America.
Peanut butter: Made only with natural peanut butter
Dulce de leche: Made with dulce de leche from scratch
Lemon/orange
Green tea
Creamy ginger
Coffee
Fruit: Seasonal local fruits from the farmers’ market
Maple: Made with real Vermont Maple sugar
Recommended combos:
Classic vanilla: White/yellow cake with vanilla bean pastry cream, frosted with vanilla butter cream.
Decadent chocolate: For true chocolate lovers- Decadent chocolate cake with Mousseline chocolate butter cream or ganache.
Carrot: Carrot cake with cream cheese frosting or buttermilk butter cream.
Neapolitan: Alternating layers of strawberry, chocolate and white cake, filled and frosted with vanilla butter cream or alternating layers of strawberry, chocolate, and vanilla butter creams.
Cherry Almond: Toasted almond cake with cherry vanilla butter cream.
Strawberry shortcake: Yellow cake with strawberry preserves or macerated strawberries and vanilla bean butter cream.
Tropical: Rum cake with pineapple/mango/passion fruit filling and coconut butter cream.
Spring: Lemon cake with blackberries and violet butter cream.
Summer: Browned butter cake with roasted peaches and blueberries and peach butter cream.
Autumn: Pumpkin cake with buttermilk butter cream or coffee butter cream.
Winter: Chocolate cinnamon cake with praline butter cream.
*Classics like Black forest cake and German Chocolate cake also available.
Kids’ combos:
Neapolitan: See above.
Strawberry shortcake: See above.
PB & J: Yellow cake filled with fruit preserves or jam and frosted with peanut butter butter cream.
“Hostess” Chocolate : Yellow or Devil’s Food cake, filled with marshmallow frosting, frosted with chocolate frosting or fudge glaze.
Flavors
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.
Cake Flavors:
Icings:
*We use high-quality single-origin chocolate.
Fillings:
Butter creams / frostings:
Recommended combos:
*Classics like Black forest cake and German Chocolate cake also available.
Kids’ combos:
Favors: