Flavors & Ingredients

My signature flavor is Carrot Cake with vanilla buttercream frosting and flowers.

I also have a really good, lemon cake with extra lemony frosting and buttercream flowers.

Of course I can do chocolate, butter yellow, white, red velvet, cherry, strawberry, spice, coconut… I start with a boxed cake mix and often zhuzh it up a bit, so whatever’s out there is an option!

I use American Buttercream and Swiss Meringue Buttercream frostings. American is delightfully sweet and buttery and makes the most beautiful flowers. Swiss is light and fluffy, and it’s less sweet. I can use both or either for your order - Using the Swiss Meringue for flowers will limit the design options.

American Buttercream: Butter, confectioner’s sugar, flavor (vanilla extract, lemon juice, etc.)

Swiss Buttercream: Butter, Egg whites (pasteurized to at least 160⁰ F), sugar, flavor (vanilla extract, lemon juice, cream cheese, etc.)