Flavors
Your cake will be made from scratch using only the finest and freshest seasonal ingredients available, rich pure extracts & liquors, butter from a local creamery, organic eggs, and fresh cream. Sugar-free, gluten-free, and eggless cakes are available but flavors are limited.
Together, we will collaborate in creating a wedding or event cake that is specifically tailored to your personal tastes. From elegantly simple to bold and beautiful, I am dedicated to creating and delivering a delicious centerpiece for your special day.
Flavors are definitely an important decision—wedding cake doesn’t have to be white any more, unless of course white is your favorite flavor. There are dozens of wonderful combinations of cake, filling and frosting and I’d be pleased to help with your selection!
I offer these varieties of cake flavors and combinations, however please feel free to ask about new flavors. If you have a favorite recipe you would like me to recreate, I would be happy to do my best to make it the way you remember. If you choose for one or more tiers to be "torte style" the cost per serving will increase by .10/serving. Torte style is 4-layers of cake, 3-layers of filling combinations.
If you need suggestions for pairing cakes and fillings, I'm happy to share with you popular combinations at the "cakesultation". We are sure to come up with flavors all your guests will enjoy.
Cake Flavors
- Chocolate Sin (dark and rich, like some men)
- German Chocolate (light milk chocolate)
- Chocolate Mocha (made with Italian roast espresso)
- Hazelnut Cream (light chiffon cake with toasted hazelnuts)
- White Butter (pure creamed butter and vanilla beans)
- White Champagne (a little bubbly please...)
- Almond Poppy Seed (this can also be lemon flavored)
- Marbled (Chocolate Sin + White Butter)
- Mellow Yellow (that's right)
- Lemon (citrus is refreshing)
- Banana (yumilishous with caramel buttercream filling or fresh banana cream)
- Strawberry
- Carrot (with or without walnuts)
- Coconut Cream (taste the tropics)
- Applesauce (my Grandma’s recipe)
- Spice (made with Siagon cinnamon, taste the difference)
- Southern Red Velvet
- Kahlua
- Orange Dream
- Pumpkin (low-fat, moist, seasonal)
Filling Choices
Standard Flavors
- Apricot Perserve
- Bittersweet Chocolate Ganache
- Buttercream flavored with most any flare (orange citron, berries, caramel, mint.....)
- Caramel Mascarpone
- Cherry
- Chocolate Mocha
- Chocolate Bavarian Cream
- Chunky Apple
- Cream Cheese (Traditional, lemon, orange, pineapple, or cinnamon)
- Creme Fraiche'
- Coconut Cream
- Cookies and Cream
- English Lemon Curd
- Fresh Banana & Cream
- Fudge
- German Chocolate
- Vanilla Custard
- White Chocolate Mascarpone / Cream Cheese
Mousses
- Strawberry
- Raspberry
- Lemoncello
- Pumpkin
- Hazelnut
- Dark Chocolate
- Milk Chocolate
- White Chocolate Mousse
Seasonal Flavors
- Fresh Raspberry & Cream
- Fresh Blackberry & Cream
- Fresh Strawberry & Cream
A Few Popular Combinations
- White Butter cake with Fresh Raspberry and Crème
- Almond Poppy Seed cake with Vanilla Custard
- Chocolate Sin cake with Bittersweet Chocolate Ganache’
- Spice Cake with Pumpkin Mousse
- German Chocolate with traditional pecan and coconut filling
- Mocha cake with caramel mascarpone cheese filling (it’s like a Caramel Macchiato in your mouth!)
Icing Choices
- Italian Meringue Buttercream icings are made from scratch with fresh unsalted butter from a local creamery – light and smooth. Color choices are:
-
- White
- Ivory
- Chocolate
- Color Tint of your choice.
- Chocolate Wrap ~ Cake tiers are wrapped in white, milk, or dark chocolate.
- Poured Semi-Sweet Chocolate Ganache’ ~ Made with quality semi-sweet chocolate and fresh dairy cream. Can be flavored to your liking.
- Whipped Topping ~ Light and sweet.
- Fondant ~ educate yourself, please read on below. I do like using fondant for decoration pieces and accents, but prefer not to cover a cake in fondant because most partakers will leave fondant behind on the dessert plate, the cost is more to you, and many do not like the taste. I can achieve the smooth look of fondant, which is what usually attracted the eye, with my buttercreme icing and skill level.
A Note About Icing & Your Choices
It’s time to choose your wedding cake and you’re faced with a dilemma… what kind of frosting you want on the cake? This is a matter in which you want to choose wisely!
Fondant icing is a sugar dough that is rolled onto cakes and originated in Europe. A traditional European wedding cake was an aged fruit cake with a tasteless fondant draped over the cake. Fondant is what you see often on cakes in bridal magazines. It’s a pretty, very smooth icing that comes in a multitude of colors. Without a doubt, fondant makes for some gorgeous and creative cakes. It also holds up well in heat if you have an outdoor wedding.
If you choose fondant, you can expect to pay significantly more than you would for buttercream. Before committing to that kind of expenditure, do yourself a favor and request a taste test. In many instances, you will find that fondant is tasteless. Some cake designers are able to add flavoring to the fondant and this may or may not make it seem a little more edible to your guests. You’ll have to decide. If you choose fondant, you might find that your guests simply eat the cake and leave the fondant shell on their plates. (Often times I have seen this exact thing happen, a dessert plate with a shell of tasteless and expensive fondant left on an abandoned table.)
A good buttercream frosting, on the other hand, has a wonderful flavor. Some people will say that you cannot get that same smooth, finished look with buttercream like you can with fondant, but a good cake designer will be able to design a cake with buttercream frosting that looks every bit as good as one with fondant. (Note: Not every cake designer can achieve this, so be sure to view their portfolio!) By choosing buttercream, you are sure to get a cake that is delicious. Either way you go, decide first what is most important to you… Is it taste? Is it appearance? Does your choice fall within your allotted budget?