All of my cakes are baked from scratch using a combination of organic, local, and imported ingredients - no mixes, no shortening, no short-cuts.  Each tier consists of four layers of cake and three layers of filling. Before decorating, I frost my cakes in vanilla Swiss meringue buttercream (very light, not too sweet) and then cover them in a thin layer of Swiss fondant.*


CAKES:
chocolate | vanilla | lemon | carrot | red velvet | banana

FILLINGS:
Swiss meringue buttercream: chocolate | vanilla | white chocolate | coffee | raspberry | lemon | chai | caramel | peanut butter | lavender | peppermint

fresh fruit purees

ganache


* A quick note about fondant: I use what I believe to be the very best fondant on the market. It costs more, but it tastes really good. Really!  A flawless fondant finish enables me to create designs that just wouldn't be possible with buttercream alone. Fondant also helps to insulate your cake on hot summer days and keep it moist and delicious.

black & white cake; photo: jamie bosworth photographer