All cakes are custom designed for each client.
I love creating one of a kinds and the classics equally! Each component is made from scratch in our kitchen for your cake.
Our recipes start with fresh butter, flour, eggs, cream and sugar. I use Callebaut chocolate, fine liqueurs, fresh nuts, and local fruit. All eggs are from local farms many from my own hens.
As a chef, my goal is for your cake to be among the best you've ever eaten.
Below are my most popular cake, filling and buttercream options.
Many clients have fun creating their own combination. Please ask if you are looking for something you don't see here... chances are I can make it happen. perhaps I'll even name one for you.
Chocolate Sour Cream Lemon
(an extra rich whipped cream)
Hazelnut Mascarpone Cream
Lemon or Orange Curd Raspberry Curd
(Strawberry, Peach & Sweet Cherry)
Lemon or Orange
Flavored with Liqueur
(Amaretto, Grand Marnier, Chambord etc.)
Coconut Pecan Bourbon Cream Cheese
Maple Cream Cheese
Dark Chocolate Glaze
Yellow chiffon layers soaked with framboise, filled with triple cream and fresh raspberries; iced with white chocolate buttercream.
Dark chocolate sour cream layers with a coconut pecan bourbon icing. This cake is left with open sides, the combination is perfect on its own.
Vanilla chiffon layers soaked with Kahlua, filled with chocolate mousse; iced with espresso buttercream.
Vanilla chiffon layers brushed with cognac, filled with fresh pumpkin mousse; iced with maple buttercream.
Lemon chiffon layers brushed with a homemade blueberry and lemon liqueur, filled with triple cream and fresh blueberries; iced with white chocolate buttercream.
Almond layers filled with hazelnut cream and iced with white chocolate buttercream. Also great with raspberries.
A moist vegan chocolate cake filled and iced with a chocolate tofu icing and stuffed with fresh strawberries.
Citrus chiffon layers filled with an orange curd mascarpone cream, fresh strawberries, and Grand Marnier buttercream.
Dark chocolate sour cream layers filled with Grand Marnier chocolate mousse and iced with orange glow buttercream.
Dark chocolate sour cream layers filled with triple cream, sweet cherry compote and bitter chocolate shavings, iced with Kirsch buttercream.
Almond polenta layers moistened with cognac, filled with raspberry curd and Mascarpone cream. The layers can be iced with buttercream or left open and smothered with fresh berries. Gluten free!
Fresh coconut layers filled with passionfruit curd and iced with coconut silk meringue buttercream
Vanilla butter layers filled with strawberry compte and hazelnut cream, iced with maple buttercream.
Gingerbread layers filled with Meyer lemon curd. The sides are left open for a natural look or iced with a white chocolate buttercream.
Almond layers brushed with Amaretto, filled with triple cream and fresh strawberries and iced with a maple buttercream
Carrot walnut layers filled with cream cheese icing and iced with maple buttercream.
A tiramisu style cake, the layers are soaked with a Kahlua and espresso syrup and filled with mascarpone cream and chocolate shavings; iced with mocha buttercream. This can also be made gluten-free!
Classic red velvet buttermilk layers filled with cream cheese icing and iced with vanilla or white chocolate buttercream.
Traditional Boston Cream Pie- Hot milk sponge layers filled with a vanilla bean and cognac custard and topped with a dark chocolate glaze.
Vanilla Chiffon Layers filled with Strawberry Compote, Triple Cream and Fresh Strawberries, sides left open or iced with Vanilla Buttercream. Also great with Lemon Chiffon Layers!