Flavors, Pricing & Important Information...

Our Favorite Flavor Combinations:

Best Chocolate - Four layers of rich chocolate cake, filled and frosted with whipped chocolate ganache or chocolate American butter cream**.  Also wonderful with layers of blackberry Cabernet filling, fresh raspberry filling or peanut butter filling added.  Cupcakes are topped with a chocolate curl.

Tender White - Four layers of fine, tender white cake, filled and frosted with Italian meringue butter cream* or American butter cream.  Also wonderful with layers of fresh strawberry or raspberry filling or citrus curd added.

Vanilla Bean - Four layers of fragrant Madagascar vanilla bean cake, filled and frosted with Italian meringue butter cream or American butter cream (with or without vanilla beans added to the frosting).  Any of our fresh fruit fillings*** or fresh lemon curd also go well with this cake. 

Chocolate Salted Caramel - Four layers of rich chocolate cake, filled with salted caramel filling and frosted with semi-sweet whipped chocolate ganache or chocolate American butter cream. Cupcakes are topped with a drizzle of salted caramel and a sprinkle of fleur de sel salt.

Raspberry Razzle - Four layers of fresh raspberry cake, filled with layers of fresh raspberry filling and Italian meringue butter cream, and frosted with Chambord Italian meringue butter cream.  Cupcakes are topped with a drizzle of raspberry or a fresh whole raspberry.

Luscious Lemon - Four layers of fresh lemon cake, filled with tangy Meyer lemon curd and Italian meringue butter cream (or cream cheese filling), and frosted in Limoncello Italian meringue butter cream.  Also wonderful with layers of blackberry Cabernet or raspberry filling.  On cupcakes we can add a piece of candied lemon peel to the tops.

Orange and Chocolate - Four layers of fresh orange cake, filled with whipped chocolate ganache or chocolate American butter cream and frosted with Grand Marnier Italian meringue butter cream.  Also would be delicious filled with fresh orange curd and frosted with whipped chocolate ganache.

Almond Apricot - Four layers of almond butter cake, filled with apricot preserves, chopped toasted almonds and frosted with Amaretto Italian meringue butter cream.  Cupcakes are topped with a toasted almond slice.

Deb's Carrot - Four layers of dense, moist carrot cake (with or without nuts), filled with cream cheese filling, and frosted with Italian meringue butter cream or American butter cream.

Southern Red Velvet - Four layers of red velvet cake, filled with cream cheese filling or Italian meringue butter cream and frosted in Italian meringue butter cream.  Chopped toasted pecans can be added between the layers of cake or on cupcake tops if desired.

Put de Lime in de Coconut - Four layers of moist coconut cream cake, filled with layers of tangy fresh lime curd and Italian meringue butter cream (or cream cheese filling), sprinkled with toasted coconut between the layers, and frosted with coconut Italian meringue butter cream.  Cupcakes are topped with toasted coconut.

Pumpkin Spice - Four layers of fragrant pumpkin spice cake, filled and frosted with brown sugar cinnamon Italian meringue or American butter cream and a drizzle of caramel between the layers of cake.  Cupcakes are topped with a caramel drizzle.

Blue Ribbon Tiramisu -  Four layers of yellow sponge cake infused with Kahlua/espresso simple syrup, filled with mascarpone cream filling topped with shaved bittersweet or semisweet chocolate, and frosted in Kahlua Italian meringue butter cream.  Cupcakes topped with shaved chocolate. 
Our flavors are not limited to just those listed above.  We have made many different flavors and do our best to accommodate our customers' requests for any flavor they can dream up...just ask us!


Butter Cream, Fondant, Ganache, and Fillings Information:
*Italian Meringue Butter Cream is a European butter cream that is much less sweet than traditional American Butter Cream.  It is rich, light, and has a very silky texture.  It tastes heavenly!  It can be used as a filling or frosting or both on a cake and can be flavored with fine liqueurs such as Grand Marnier (orange), Chambord (raspberry), Limoncello (lemon), Amaretto (almond), Frangelico (hazelnut) and Kahlua (coffee), or many other flavors, for an exquisite tasting butter cream.  

**American Butter Cream is sweet and tastes more like the frosting you get on cakes from a bakery.  Some say it has a slightly "gritty" taste.
​Home Made Fondant can be used to cover your cake for a clean, smooth finish with a modern look.  We think it tastes much better than fondant from a tub, and is an amazing "canvas" for all types of decorations, from beautiful sugar flowers to bold geometric designs.  When covering a cake in fondant, there is always a layer of either butter cream or a firm Ganache under it.  We highly recommend using the firm ganache in order to get crisp, sharp edges and a smooth, firm finish.  The firm ganache can be made with either dark or white chocolate.  This ganache also holds up better than butter cream under the fondant in warm weather.  A softer, "whipped" ganache can be made using a higher heavy cream to chocolate ratio and then whipping it into a delicious filling or frosting.  If you do not like fondant, we can cover your cake in Italian meringue butter cream, American butter cream or ganache, with either a smooth, rustic, or naked/semi-naked finish.  Butter cream frosting and the whipped ganache will most likely need refrigeration in warm weather as will cakes filled with perishable ingredients such as custards, curds and cream cheese.  This is something to think about if you are getting married in the warm summer months.  You should check with your venue to see if they have a refrigerator available to put your cake in if needed.  Cream cheese frosting and whipped cream are too soft to cover a large tiered cake or used under fondant.

***Fresh Fruit Fillings are made by cooking down and straining fresh fruit (or frozen, if not in season), thickening it and adding just enough sugar for an intense, not too sweet, fresh fruit taste.  They are delicious when used in combination with Italian meringue butter cream between the layers of cake.


Pricing, Serving Size, Delivery and Tastings:

Prices begin at $7.50 per serving for butter cream covered cakes and $8.50 per serving for fondant covered cakes. This includes simple decorations. Cakes that are carved, have intricate designs, handmade sugar flowers or 3-D figures are priced by the complexity of the design. If using fresh flowers on your wedding cake, they need to be pesticide free and provided by your florist.  Minimum cake order is $375.00. Cutting or "kitchen" cakes are $5.00 per serving. Our cutting cakes are four layers of cake and filling just like our tiered cakes. Cupcakes are $3.25 each for unfilled, $3.50 each for filled, with pretty swirled frosting, edible pearls or sprinkles. Custom cupcake toppers are an additional charge based on the design. There is a minimum of two dozen cupcakes per order, 12 per flavor.  Prices subject to change without notice.
Cake Serving Size is 1" X 2" X 4" for wedding cake, which is not too big and not too small. It is a perfect size especially after appetizers, drinks and a large meal.  We recommend one serving of cake per guest.
Delivery is available, and recommended for tiered cakes, for an additional charge. A set up fee may also apply.
Tastings are by appointment only, and held in Novato.
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