It's All About The Frosting

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.

FLAVORS

Genoise

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

FILLINGS

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