It's All About The Frosting
German Chocolate: A sweet cooked coconut icing studded with buttery Fincher pecans.
Hazelnut: A speckled buttercream flavored with Hazelnut-Praline cream.
Fleur de Sel Caramel: Pure, soft Fleur de Sel a hand-harvested French sea salt and buttery caramel drizzled into buttercream
Lemon: Fresh lemon buttercream flavored with lemon zest
Three Berry Icing: White buttercream mixed with fresh raspberries, blackberries and blueberries. Available June-September.
Orange: Pale orange buttercream flavored with warm orange oil and zest.
Pistachio: A pale green buttercream crunch studded with hand-chopped and roasted pistachios.
Fresh Berry: White buttercream mixed with whole fresh raspberries.
Raspberry Swirl: Deep pink buttercream featuring fresh raspberry puree.
Strawberry Swirl: A light red buttercream with strawberry puree marbled into the mix.
Strawberry: White buttercream mixed with sliced fresh strawberries.
Vanilla: An ivory-white buttercream speckled with the seed of fresh vanilla beans.
Cappuccino-Tiramisu: Smooth coffee-flavored buttercream.
Almond Genoise: A dense, pale-yellow cake containing ground almond flour.
Champagne: Subtle champagne flavor in a soft yellow cake.
Latte with a Shot of Expresso: Dark chocolate cake enhanced with espresso.
Coconut: Soft white cake with shredded coconut and coconut milk.
Hazelnut: Rich yellow cake made with hand-shelled, roasted hazelnut meal.
Traditional Irish Wedding Cake
Lemon: Light yellow cake flavored only with fresh lemon zest and juice.
White Velvet: "Wedding white” chocolate cake
Pink Velvet: Pale pink cake made with white chocolate.
Red Velvet: Bright red cake Chef’s pick and a southern favorite
Vanilla: Available in yellow or white cake, this favorite is flavored with a generous dose of imported Madagascar vanilla.
Carrot Cake: Light Moist Carrot Cake Layered with Brown Sugar Cinnamon
Caramel: Fleur de Sel caramel mixed with buttercream for a smoothe, pale brown caramel buttercream.
Chocolate: Light chocolate buttercream flavored only with pure, melted Belgian chocolate.
Chocolate Ganache: Rich, deep-brown chocolate spread.
Cream Cheese: A deliciously tangy compliment to Red Velvet, or accented with lemon zest when paired with the
Carrot Cake for a lighter flavor.
Lemon Curd: Bright yellow, tart lemon curd.
Lime-Coconut: Pale green, speckled with lime zest, and enhanced with a handful of sweet shredded coconut.
Lime Curd: Beautiful chartreuse-green curd with a tart lime flavor.
Flavors, Fillings, and Frostings