Cake Flavors:
- traditional yellow butter cake
- vanilla bean
- swiss chocolate
- german chocolate
- chocolate fudge
- devil's foodcake
- marble
- red velvet
- strawberry
- carrot
- butter cinnamon
- mocha
- coffee
- cinnamon coffee
- cookies n'cream (oreos chopped up in white cake)
- apple caramel
- amaretto cake
- spice cake
- butter pecan
- If you don't see your favorite on this list, let me know and I may be able to custom make your flavor!
Buttercream Icing Flavors: mine is pretty fluffy, light, and melt-in-your-mouth delicious...
- classic vanilla
- chocolate fudge
- almond butter
- cookies n' cream
- hazelnut
- chai
- coffee cream
- mocha (coffee & chocolate)
- maple caramel
- I'm also open to trying new flavors and experimenting, if you have your own ideas!
- Note: if we're doing a fondant covering, the cake can't be refrigerated, so it's best to use a buttercream filling. I can also do a preserve filling - strawberry, raspberry, apricot, etc.
- I only use marshmallow fondant, which tastes better (by a WIDE margin) than traditional starch-and-glucose based fondant.
- Any fondant details that require stiffness and detail may be mixed with gumpaste, which gives it more of a starchy taste.
