CHOCOLATE FIG BALSAMIC
Dark Chocolate Cake + Fig Jam + Balsamic Reduction + Vanilla Swiss Meringue Buttercream
This cake was derived from a recipe that one of our brides asked us to make. When we first test-baked it for her, it changed our lives. It might just change yours, too.
Earl Grey Cake + Bergamot Syrup + Lavender Buttercream
This is your favorite London Fog drink, in cake form. We infuse the milk in the batter with loose leaf organic Earl Grey tea, then add another layer of Earl Grey flavor by drizzling the baked cake with bergamot syrup. The filling is perfumed with a delicate dose of culinary lavender, not your “grandma’s hand lotion” type of lavender. Everyone who tries it (even your second cousin who is terrified of “herbal” flavors) falls in love with it.
Carrot Cake + Cream Cheese Swiss Meringue Buttercream
This is a purist’s carrot cake — no nuts, no raisins, and only subtly spiced with cinnamon and nutmeg. We add Swiss meringue buttercream to our cream cheese frosting to reduce the overall sweetness and create the silkiest possible filling. If there are any carrot cake scraps left over at the bakery after we’ve filled a wedding cake, Carla stuffs them into a Tupperware and gorges on carrot cake for breakfast the next day.
Vanilla Velvet Cake + Milk Chocolate Ganache
A delicately buttery vanilla cake with a luscious filling of milk chocolate ganache, which doesn’t overwhelm the flavor of the cake as a bittersweet ganache would. It’s the ultimate chocolate-vanilla combination!
BOURBON CARAMEL CAPPUCCINO
Cappuccino Cake + Bourbon Salted Caramel Buttercream
We infuse espresso into our buttery cake batter, and we drizzle it with coffee syrup once it’s baked — making it exceptionally popular among clients who want to celebrate Seattle’s coffee culture with their cake flavor choice. As a filling, we dreamed up a diabolical combo of salted caramel sauce, Woodinville Straight Bourbon whiskey, and vanilla Swiss meringue buttercream. When Becca first ate this cake, she pretty much groaned with ecstasy. Enough said.
Lemon Cake + Lemon Buttercream + Blueberry Compote
Carla is a sucker for anything a little sour or zesty, and not too sweet — so this one is her personal favorite. The lemon cake has a delicate texture with a subtly tangy flavor, the blueberry compote adds a fruity yet earthy note, and the lemon buttercream has a hint of fresh lemon curd in it and is bright and refreshing, rather than ultra-tart. If you don’t like this cake, I’m not sure we can be friends…
Matcha Cake + Green Tea Syrup + Roasted Black Sesame Buttercream
Matcha and black sesame are a power couple. Green tea is earthy, grassy, a little astringent, and a tiny bit sweet. Roasted black sesame has an intoxicating aroma and a delightfully nutty flavor, with the mellowest hint of bitterness. This is a sophisticated flavor pairing that still manages to be as comforting as lounging in your PJs eating peanut butter out of the jar with a spoon.
THE “CPC” (Coconut-Pineapple-Coconut)
Coconut Cake + Caramelized Pineapple + Coconut Buttercream
Layers of tender, moist coconut cake flecked with shredded & toasted coconut, filled with the dreamiest pairing of caramelized pineapple and creamy coconut buttercream. It’s an excellent substitute for a summer vacation. And, this one happens to be Chrissy’s personal favorite — she makes a bee-line for it whenever there are scraps to be had.
Dark Chocolate Cake + Black Cherry Puree + Kirsch (Cherry Brandy) + Whipped Vanilla Buttercream
Our chef’s way of honoring her German roots: This cake was inspired by the legendary, sophisticated, and exquisitely delicious Schwarzwälder Kirschtorte, or Black Forest cherry cake.
Almond Amaretto Cake + Apricot Buttercream
We’ve found that many people who don’t like almond cake simply don’t like the almond extract in it — but we use Amaretto extract and ground almonds instead, which impart a subtle almond flavor and serve to convert all the skeptics instantly. Then — because almonds and apricots are botanically related and are a flavor match made in heaven — we make a slightly tangy, silky apricot frosting that takes this cake completely over the top.
Pink Champagne Cake + Raspberry Mousseline
We drizzle champagne syrup over our pink champagne cake once it’s cooled, to re-impart some of the fizzy, bright champagne flavor that would otherwise bake out in the oven. The classic pairing of champagne and raspberry is taken to another level with our raspberry mousseline — which is a luscious blend of raspberry compote with not-too-sweet Swiss meringue buttercream.
TOFFEE VANILLA LATTE
Vanilla Velvet Cake + Espresso Buttercream + Crunchy Toffee Bits
We love it when we get to add a little element of surprise to our cake designs, and it’s no different when it comes to our cake flavors. The crunch added by the toffee bits is unexpectedly fun, and exceptionally tasty. And for those who don’t like things too sweet, the espresso we add to our buttercream perfectly balances out the vanilla cake and toffee crunch.
FOR KIDS, OR FOR THOSE WITH SIMPLER TASTES:
VANILLA VELVET CAKE with OREO Cookie Buttercream
VANILLA VELVET CAKE with Vanilla Buttercream
VANILLA VELVET CAKE with Raspberry Buttercream
LEMON CAKE with Cream Cheese Frosting
CHOCOLATE CAKE with Milk Chocolate Buttercream
CHOCOLATE CAKE with OREO Cookie Buttercream
CHOCOLATE CAKE with Cream Cheese Frosting
Our gluten-free cake bases are: ALMOND CAKE, CARROT CAKE, LEMON CAKE, and DOUBLE CHOCOLATE CAKE
As a filling for your cake, you can then pick any of the buttercream options from our “regular” menu above (e.g. espresso buttercream, blueberry compote and lemon buttercream, apricot buttercream, raspberry mousseline, milk chocolate ganache, etc)
Our vegan cake bases are: CARROT CAKE, VANILLA CAKE, RED VELVET CAKE, and DOUBLE CHOCOLATE CAKE
As a filling for your cake, please pick from the following options (which are free from all animal products):
Vegan Espresso Buttercream, Vegan Citrus Buttercream, Vegan Blackberry Buttercream, Vegan Chocolate Buttercream, or Vegan Vanilla Buttercream
[Additional fee of $2/serving is applied to all vegan or gluten-free cake orders]
Special dietary requests are accommodated whenever possible, so please do inform us of any allergies (e.g. soy, maltodextrin, corn, etc).
We do not offer any sugar-free cakes, and do not work with any sugar substitutes.
Please note that our vegan cakes, as well as our gluten-free cakes, are made in a facility that routinely processes gluten, dairy, tree nuts, and eggs. We take the utmost care to avoid cross-contact by washing and sanitizing our equipment and countertops between batches, baking allergy-friendly products separately, and training our staff in FARE practices.
Our gluten-free flour contains: Brown rice flour, organic millet flour, organic sorghum flour, tapioca starch, potato starch, organic sweet (white) rice flour, and xanthan gum
Our gluten-free cake batters contain: Gluten-free flour (see above), arrowroot powder, baking soda, baking powder, salt, free-range whole eggs, whole milk, cold-pressed grapeseed oil, cocoa powder (for double chocolate cake), melted dark chocolate (for double chocolate cake), grated organic carrots (for carrot cake), cinnamon & nutmeg (for carrot cake), organic lemon juice and lemon zest (for lemon cake), vanilla bean paste, and rice vinegar
Our vegan/lactose-free frosting contains: Spectrum® Organic all-vegetable non-hydrogenated shortening, beet sugar (not processed with bone char as a whitening filter), organic & GMP-certified soy isolate (packaged in toxin-free, non-plastic containers), vanilla extract, and salt (may also contain, depending on flavoring: organic coconut oil, dairy-free dark chocolate [72% cocoa mass], Madagascar vanilla bean paste, lemon extract, organic lemon zest, Kite Hill plant-based cream cheese
Our vegan cake batters contain: All-purpose flour, beet sugar (not processed with bone char as a whitening filter), baking soda, baking powder, salt, ground flax seeds (as egg replacer), organic soy milk, cold-pressed grapeseed oil, cocoa powder (for chocolate cake), Madagascar vanilla bean paste (for vanilla cake), grated organic carrots (for carrot cake), and rice vinegar