Flavors, flavors, flavors...

There are so many flavors available today.  I have selected our tried and true standard flavors as your basic choices.  If you hava a family recipe, or even one you found or from a firend, that you'd like me to use please let me know when booking your consultation. I will need to borrow the recipe for your tasting and there is no extra charge.  I can customize or create any flavor or combination or flavors, just ask!

Classic Flavors

 

Chocolate - rich, moist, deep chocolately flavor that pairs will with many flavors including strawberries, raspberries, orange, peppermint and more.

 

Yellow - calssic yellow cake that is moist, light and a clean vanilla flavor.  It's our standard base for many other flavor combinations.  It goes well with a variety of frosting flavors, such as, chocolate, vanilla and lemon.

 

White - Classic white cake that is light and fluffy.   The clean flavor is wonderful year round and goes great with fruit flavors, such as strawberry or mango, and is the base for other flavors like coconut.

 

Carrot -  unlike traditional carrot cake, I know longer add any nuts to this recipe unless requested.   My carrot cake has a wonderful spice and the added surprise of pineapple to add moisture and flavor.  If you don't like pineapple it can be made without it.

 

Lemon - our basic yellow cake with added lemon zest, lemon syrup and lemon buttercream frosting.  Fresh fruit like blackberries or raspberries are an excellent addition.

 

Orange - classic yellow cake with orange zest, orange juice, orange syrup and orange buttercream.  A drizzle of chocolate ganace in the center is divine.  If filled with vanilla mousse it's a dreamy, creamy treat.

 

Red Velvet - a classic southern treat!  My red velvet is moist, delicious and heavenly with fresh cream cheese frosting.  I've been told by many it's the best they've ever tasted. 

 

Strawberry - fresh strawberry puree gives this cake so much flavor, with small chunks of fresh fruit in every bite, while being super moist.  Pair this with chocolate frosting or cream cheese and you'll absolutely flip.

 

Angel Food -  another classic flavor that is clean, sweet and airy!  Layers of angel food cake that can be filled with fresh fruit mousse or vanilla buttercream.  Try chocolate angel food cake for something a bit different.

 

Pound Cake - What more do I need to say except it can be flavored with vanill abean, almond, classic, butter, chocolate, poppy seed, orange, lemon, cream cheese....

 

Marble - classic yellow marbled with classic chocolate not only tastes delicious but looks great when it's cut.  How does chocolate fudge frosting sound with that?

 

Coconut - one of my mom's all time favorites. Classic white cake infused with coconut syrup, filled with lightly flavored buttercream and shaved coconut between the layers and all over the rest.  Add passion fruit, mango or tropical fruit syrups for a real treat!

 

 

Frostings

Italian meringue buttercream -  an egg white meringue base that can be flavored with your choice of flavors from chocolate to whatever.  The flavor is clean and understated and the texture is smooth and light.  When making chocolate buttercream, this is the base frosting I use.

 

Traditional buttercream - a sweeter buttercream that is a classic favorite with many. 

 

Classic chocolate fudge - the name says it all.  A ganache based frosting that is thick, rich and perfect for anyone who really loves chocolate.

 

Cream cheese - fresh cream cheese, butter and sugar make this the perfect frosting for red velvet, carrot cake, strawberry cake....

 

Peanut butter - smooth, creamy peanut  butter, sugar, butter - it's almost like candy but not too sweet.  Add this to chocolate cake and you get a "candy like" treat!

Fillings

Mousse - almost pudding but lighter, fluffier and it's a wonder full center surprise in a cake, tart or candy.  Chocolate, strawberry, vanilla...no matter what flavor, it's alway good.

 

Curd - The orginal, traditional cooked pudding-type filling but chilled like mousse.  When made from fresh fruit it's excellent.

 

Ganache - my basic chocolate ganache is made from unsweetened chocolate melted with warm heavy cream.  This can be used as a glaze or a frosting (it's the base for our fudge frosting) and can use any flavor of chocolate (from extra dark to white) and can be flavored with fruit or even esspresso.

 

Fresh Fruit - it's always a question of season.  Because of our location we do have access to certain fresh fruits almost year round.  Depending on the fruit they may be out of seaso (and unavailable) or available at a higher cost. 

 

Preserves and jams -  cooked preserved are a nice alternative between fresh fruit or a curd filling as they are sweet and thck but not heavy and can be made from just about any fruit (see seasonal issues).