LONDON FOG

Earl Grey cake + bergamot syrup + fragrant lavender buttercream

Variation: Lemon cream cheese instead of the lavender buttercream

 

CHAMPAGNE STRAWBERRY

Pink champagne cake + strawberry mousseline

 

MORNING JACKET

Dark chocolate cake + bittersweet chocolate truffle cream + crunchy cacao nibs

Variation: Crunchy toffee bits instead of cacao nibs

 

BLACKBERRY CREAM

Vanilla buttermilk cake + lemon simple syrup + blackberry Swiss meringue buttercream

 

LEMON RASPBERRY

Lemon cake + lemon curd + raspberry Swiss meringue buttercream

Variation: Blueberry or vanilla buttercream instead of raspberry buttercream

 

CHOCOLATE MAPLE CARAMEL

Dark chocolate cake + maple Swiss meringue buttercream + salted caramel sauce

MATCHA VANILLA

Vanilla buttermilk cake + matcha Swiss meringue buttercream (flavored with stone ground Japanese green tea) 

BOURBON TODDY

Vanilla buttermilk cake + apple cider reduction + bourbon whiskey and cinnamon buttercream

COCONUT LEMON

Coconut cake + lemon curd + coconut Swiss meringue buttercream 

Variation: Instead of the lemon curd and coconut buttercream filling, try this with cardamom buttercream instead

TOFFEE VANILLA LATTE

Vanilla buttermilk cake + espresso Swiss meringue buttercream + crunchy toffee bits

Variation: Vanilla buttercream instead of espresso buttercream

 

WHITE TUXEDO

Vanilla buttermilk cake + white chocolate buttercream

Variation: Add a layer of raspberry curd to the white chocolate buttercream

 

BURGUNDY VELVET

Deep red velvet cake (buttermilk / cocoa / vanilla notes) + cream cheese frosting

 

COCOA ARABICA

Dark chocolate cake + espresso Swiss meringue buttercream + crushed chocolate-covered coffee beans 

 

VELVETEEN CARROT

Classic carrot cake (no nuts, no raisins) + cream cheese frosting 

BROWN SUGAR BOYSENBERRY

Brown sugar cake + boysenberry-blackcurrant buttercream

Variation: Try this with cream cheese frosting and salted caramel sauce if you’re not into berries

 

GLUTEN-FREE versions of the following flavors are available upon request:

Morning Jacket, Champagne Strawberry, Blackberry Cream, Chocolate Maple Caramel, White Tuxedo, Velveteen Carrot, and Cocoa Arabica

VEGAN versions of the following flavors are available upon request:

Blackberry Cream, Morning Jacket, Bourbon Toddy, Cocoa Arabica, Burgundy Velvet, and Matcha Vanilla

[Additional fee of $2/serving is applied to all vegan or gluten-free cake orders]

 
 CHAMPAGNE STRAWBERRY CAKE, PLATED: Honey Crumb's cake tiers are made up of four layers of cake and three layers of filling, finished with Swiss meringue buttercream (and an eighth-inch thin layer of Swiss fondant, if design dictates).  Image courtesy of Marissa Maharaj Photography.

CHAMPAGNE STRAWBERRY CAKE, PLATED: Honey Crumb's cake tiers are made up of four layers of cake and three layers of filling, finished with Swiss meringue buttercream (and an eighth-inch thin layer of Swiss fondant, if design dictates). Image courtesy of Marissa Maharaj Photography.

 PLATED SLICES OF LONDON FOG (foreground) and COCOA ARABICA (background).  Image courtesy of Blue Rose Pictures.

PLATED SLICES OF LONDON FOG (foreground) and COCOA ARABICA (background). Image courtesy of Blue Rose Pictures.

 

 

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 dark chocolate cake and Red Velvet cake), Madagascar vanilla bean paste (for vanilla cake), organic lemon juice and lemon zest (for lemon cake), 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 raspberries, 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, espresso powder, organic matcha powder)

  • 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 dark chocolate cake and Burgundy Velvet cake), Madagascar vanilla bean paste (for vanilla cake), sparkling wine (for Pink Champagne cake), and rice vinegar