Everything I do is custom, using only the finest and freshest ingredients for all of my cakes. I believe every bite should taste as good as it looks on the outside.
Vanilla cake paired with layers of raspberry preserve and vanilla buttercream.
Vanilla cake filled with lotus biscoff chunks, biscoff spread, and vanilla buttercream
Vanilla cake filled with vanilla buttercream
White Almond Sour Cream cake (WASC)- a white cake with hints of almond paired with raspberry preserves and vanilla buttercream
Rich dark chocolate cake with chocolate buttercream
Rich dark chocolate cake filled with vanilla buttercream
Rich dark chocolate cake layered with Oreo buttercream filling
Chocolate cake paired with raspberry preserves and 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!
Artistically crafted buttercream cakes, cupcakes, and cupcake bouquets
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.