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I use scratch ingredients in most of my cakes. Here is a list
of available flavors, fillings & frostings:
| cake flavors |
fillings |
icings |
extras |
| |
|
|
|
| yellow |
vanilla/chocolate pudding |
rolled fondant |
basket weave design |
| white |
German chocolate coconut/pecans |
whipped cream |
rolled fondant |
| chocolate |
canolli |
buttercream |
handmade roses |
| bittersweet chocolate |
lemon |
poured chocolate |
fresh flowers |
| carrot |
lime |
non-dairy whipped topping |
|
| pound cake |
raspberry mousse |
cream cheese |
|
| spice cake |
chocolate mousse |
boiled frosting |
|
| lime |
banana cream |
Italian buttercream |
|
| pumpkin |
ganauche |
peanut butter |
|
| banana |
fresh strawberries/vanilla
pudding or cream |
mint buttercream |
|
| whipped cream cake in between
sponge cake |
bananas, chocolate fudge &
whipped cream |
|
|
| Black Russian cake with coffee
liquor |
pineapple |
|
|
| cheesecake |
peaches (when in season) |
|
|
| brownie with whipped cream |
lime/strawberry |
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|
| |
strawberry/banana |
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strawberry/orange |
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|
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jams |
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I do use boxed cake mix with yellow and chocolate cakes. They
stay moister, and in many cases I can "doctor" them up
with additional tasty ingredients.
All of my fillings are homemade, as are the frostings, with the
exception of recipes using non-dairy whipped topping.
I try new recipes all the time. If you have any family recipes
you would like to pass along, I would love to try them.
Wedding cakes in general take about twelve hours to bake and decorate,
depending on detail. There is a lot of work that goes into each
and every cake.
Again, I look forward to hearing from you or seeing you at your
next birthday party or wedding.
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