Making Memories sweet with handcrafted florals
Cake Menu
**All flavors are paired with Vanilla Swiss Meringue Buttercream
VANILLA + LEMON
VANILLA BUTTER CAKE
LEMON PASTRY FILLING
VANILLA BUTTERCREAM
VANILLA + RASPBERRY
VANILLA BUTTER CAKE
RASPBERRY PASTRY FILLING
VANILLA BUTTERCREAM
VANILLA + LEMON- RASPBERRY
VANILLA BUTTER CAKE
LEMON PASTRY FILLING
RASPBERRY PASTRY FILLING
VANILLA BUTTERCREAM
VANILLA + BISCOFF
VANILLA BUTTER CAKE
BISCOFF COOKIE BUTTER
BISCOFF COOKIE CRUMBLE
VANILLA BUTTERCREAM
CHOCOLATE + CARAMEL
RICH DARK CHOCOLATE CAKE
SALTED CARAMEL
BISCOFF COOKIE CRUMBLE
VANILLA BUTTERCREAM
CHOCOLATE + CHOCOLATE
RICH DARK CHOCOLATE CAKE
CHOCOLATE BUTTERCREAM
VANILLA BUTTERCREAM
COOKIES & CREAM
RICH DARK CHOCOLATE CAKE
OREO BUTTERCREAM
VANILLA BUTTERCREAM
CHOCOLATE + RASPBERRY
RICH DARK CHOCOLATE CAKE
RASPBERRY PASTRY FILLING
VANILLA BUTTERCREAM
My Vanilla Buttercream
I use Swiss Meringue buttercream for all of my cakes. Just like my vanilla cake, my vanilla buttercream is flavored with real vanilla and is silky smooth. Tip: just like butter is hard when it's cold, so is buttercream (since I use real butter!). Because of this, it is always recommended to leave my cakes out at room temperature for 1-2 hours (based on the temperature) before serving to get the buttercream to soften. No one likes eating cold butter!
Buttercream floral decor and individually hand-piped petals are also made of the same meringue buttercream which is light and pleasant in texture without being overly sweet. Feel free to eat the flowers as well!
