Cake Menu

Absolutely! I specialize in crowd-pleasing, memorable cake flavors that your guests will love. Most of my combos are based on nostalgic, classic, and well-known flavor combinations. if there’s something you had in mind, just ask.

Yes! You can treat any of the cake & filling flavors on my menu as separate items, to mix and match as you please — for example, my chocolate cake from the “Chocolate Raspberry” combo, paired with the brown sugar cream cheese from my “Carrot Apricot” combo instead. Or the blackberry mousseline from “Lemon Blackberry” paired with vanilla cake instead of lemon cake. And so on!

Yes, I can! The flavors listed above are what I do best, and what I’m most proud of. Having said that, if you’re hankering for a particular type of cake and you don’t see it here, please reach out and tell me more. I can typically accommodate almost any off-menu flavor request, for an additional fee. The exceptions are: Keto/Paleo cakes, recipes from your grandma / aunt involving Miracle Whip instead of eggs, and the rare request that is too wacky or context-specific for me to feel confident about putting the Honey Crumb name on it!

No, not necessarily. My default exterior frosting is vanilla Swiss meringue buttercream, which is naturally off-white in color. ALL my cakes are frosted with this delicious buttercream before I apply any other decorations (with the exception of vegan or dairy-free cakes, which are frosted with a plant-based version of my classic Swiss meringue buttercream — but this is also naturally off-white in color). The chocolate part, or any other filling, is tucked BETWEEN the layers of cake and isn’t used for the exterior. If the design calls for it, I would add a tint to my off-white buttercream to produce a color that matches your event palette. Having said that, if you WANT to have a chocolate frosting on the outside, that’s totally fine too!

In that case, you’re in the right place! I make everything from scratch — all my cake batters, buttercreams, citrus curds, mousselines, fruit compotes, caramel sauce, milk soaks and syrups. I do this because I believe in the power of tradition, and because I want to have control over the sugar content in everything. Sugar is an important ingredient in baking (not just for sweetness — it contributes volume and body, stability, moisture, and shelf life to the finished product). It’s taken me years to refine my recipes so the sugar content is JUST right and all the other flavor components can shine.

Importantly, I use Swiss meringue buttercream as the base for all of my buttercream-based fillings and exterior frostings, which has two-thirds less sugar (by volume) than a traditional “American” buttercream. All the sugar is dissolved into the meringue as well, which means it is SILKY smooth and doesn’t have the grittiness that American frosting has. You’ll be pleasantly surprised by how delicately sweet my cakes are, allowing you to appreciate the entire composition of the dessert. I’m a chef first and foremost, artist second, so in my view, the cake that your guests enjoy at your celebration needs to be just as special and memorable as any dessert course they’d enjoy in a five-star fine dining establishment.

My gluten-free cake batters contain: Honey Crumb’s own gluten-free flour blend (see below), cane sugar, baking soda, baking powder, whole eggs, whole milk, extra-light olive oil, vanilla bean paste, vanilla extract, rice vinegar. Additions, depending on cake flavor, as follows: Cocoa powder (for chocolate cake); powdered loose-leaf Earl Grey tea (for Earl Grey cake); organic grated carrots, cinnamon, cloves, and nutmeg (for carrot cake); lemon zest and lemon extract (for lemon cake).

GLUTEN-FREE FLOUR BLEND: Sweet white rice flour, whole grain rice flour, potato starch, whole grain sorghum flour, tapioca flour, xanthan gum, salt.

VEGAN CAKES: Cake flour, cane sugar (not processed with bone char as a whitening filter), baking soda, baking powder, salt, ground golden flax seeds (as egg replacer), apple cider vinegar, organic unsweetened soy milk (or organic unsweetened almond milk), extra-light olive oil, and vanilla extract. Additions, depending on cake flavor, as follows: Cocoa powder (for chocolate cake); organic grated carrots, cinnamon, cloves, and nutmeg (for carrot cake); lemon zest and lemon extract (for lemon cake); vanilla bean paste and powdered loose-leaf Earl Grey tea (for Earl Grey cake).

VEGAN FROSTINGS: Violife® unsalted plant-based butter, powdered cane sugar (not processed with bone char as a whitening filter), organic soy protein isolate OR aquafaba powder, soy milk (or almond milk upon request), vanilla extract, and salt. Additions, depending on cake flavor, as follows: Kite Hill plant-based cream cheese (for cream cheese frosting), molasses and citric acid (for brown sugar cream cheese), espresso powder (for coffee soak), brandy extract and butter flavoring (for whipped mascarpone custard), raspberry puree (for raspberry buttercream and compote), strawberries and balsamic vingear reduction (for strawberry-balsamic jam), bergamot extract and powdered Organic loose-leaf Earl Grey tea (for bergamot cream cheese), blackberries and citric acid (for blackberry mousseline).