Where to begin




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!



Vanilla Chiffon

Lemon Chiffon

Vanilla Butter

White Butter

Chocolate Sour Cream







Red Velvet


Vegan Chocolate

Gluten Free






Triple Cream
(an extra rich whipped cream)

Chocolate Ganache

Mascarpone Cream

Bavarian Cream

Hazelnut Mascarpone Cream 

Pastry Cream

Cream Cheese Icing

Maple Cream Cheese Icing

Lemon, Orange, Raspberry, or Passionfruit Curd

Chocolate Mousse

Peanut Butter Mousse

Pumpkin Mousse

Strawberry, Cherry, or Local Peach Compote

Salted Caramel




White Chocolate



Lemon or Orange



Salted Caramel


Coconut Silk



Flavored with Liqueur
(Amaretto, Grand Marnier, Chambord etc.)

Other Icings

Coconut Pecan Bourbon Cream Cheese

Maple Cream Cheese

Dark Chocolate Glaze


Favorite Combinations

Here are some favorite combinations. They are named for the person for whom they are created. If you prefer a tried and perfected flavor, try one of these!


Yellow chiffon layers soaked with framboise, filled with triple cream and fresh raspberries; iced with white chocolate buttercream.

Andy -

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.

Jeanette -

Vanilla chiffon layers soaked with Kahlua, filled with chocolate mousse; iced with espresso buttercream.

Amy -

Vanilla chiffon layers brushed with cognac, filled with fresh pumpkin mousse; iced with maple buttercream.

Jill -

Lemon chiffon layers brushed with a homemade blueberry and lemon liqueur, filled with triple cream and fresh blueberries; iced with white chocolate buttercream.

Liza -

Almond layers filled with hazelnut cream and iced with white chocolate buttercream. Also great with raspberries.

Suzy -

A moist vegan chocolate cake filled and iced with a chocolate tofu icing and stuffed with fresh strawberries.

Allison -

Citrus chiffon layers filled with an orange curd mascarpone cream, fresh strawberries, and Grand Marnier buttercream.

Lucine -

Dark chocolate sour cream layers filled with Grand Marnier chocolate mousse and iced with orange glow buttercream.

Mum -

Dark chocolate sour cream layers filled with triple cream, sweet cherry compote and bitter chocolate shavings, iced with Kirsch buttercream.

Alexandra -

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!

Tamara -

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.

Tracy -

Gingerbread layers filled with Meyer lemon curd. The sides are left open for a natural look or iced with a white chocolate buttercream.

Bridgett -

Almond layers brushed with Amaretto, filled with triple cream and fresh strawberries and iced with a maple buttercream

Terry -

Carrot walnut layers filled with cream cheese icing and iced with maple buttercream.

Deanne -

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!

Siobhan -

Classic red velvet buttermilk layers filled with cream cheese icing and iced with vanilla or white chocolate buttercream.

Patricia -

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!


Scheduling a Tasting

I love meeting clients and tasting cake! I offer a flexible tasting schedule to accommodate each person’s needs. Let me know a bit about your schedule and I can suggest some dates and times. Tastings take about an hour and are $50.00. Meeting without a tasting are my treat.

For the tasting, you can choose 3 cakes, 3 fillings, 3 buttercreams and we can mix and match to find the perfect combination. If you already have a flavor combination that you are set on, I am happy to make one small assembled cake instead.  Please let me know if you have any allergies or strong dislikes as I sometimes can bring extras! This is a great time to bring any photos or design items/ideas that you have.

If you would like to have a cupcake tasting, pick 3 cakes and 3 icings and we can mix up the combinations. For a pie tasting, you can choose 2 types. Often I will make mini pies for the tastings, but will try to do full size if requested as the filling to crust ratio is different!

Request a Tasting





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