Cake Menu

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!