Flavors

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.

Cake Flavors:

• Vanilla
• Chocolate
• Red Velvet
• Toasted nut*
• Lemon
• Carrot
• 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 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.

Fillings:

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)

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.

• 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.

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