Fondant Cake

CAKE FLAVORS

 

Vanilla: Four layers of vanilla cake filled with vanilla, milk or dark chocolate Italian merengue buttercream

Funfetti Cake: Four layers of our vanilla cake mixed with rainbow sprinkles filled with vanilla Italian merengue buttercream

Chocolate: Four layers of chocolate cake filled with vanilla, milk or dark chocolate Italian merengue buttercream

Berries and Cream:  Four layers of chocolate or vanilla cake filled with fresh whipped cream and fresh berries.  (Strawberries, raspberries and/or blackberries) *extra cost based on pricing.

Brown Derby:  four layers of chocolate cake filled with fresh whipped cream, sliced strawberries and bananas covered in chocolate sprinkles.

Black and White: four layers of alternating chocolate and vanilla cake filled with chocolate and vanilla zebra Italian merengue buttercream

Red Velvet: Four layers of red velvet cake filled with whipped cream cheese frosting

Red Velvet Cookies n’ Cream: Four layers of red velvet cake filled with whipped cookies and cream  cream cheese frosting

Cookies and Cream : Four layers of chocolate or vanilla cake mixed with chopped Oreo’s filled with whipped cookies and cream cream cheese frosting

Mint Cookies and Cream: four layers of chocolate or vanilla cake mixed with chopped mint Oreo’s filled with whipped mint cookies and cream cream cheese frosting

Lemon: Four layers of lemon cake filled with lemon infused Italian merengue buttercream and thin layers of lemon curd

Lemon Blueberry:  Four layers of lemon blueberry cake filled with whipped lemon cream cheese frosting and topped with fresh blueberries

Coconut:  Four layers of fluffy white cake filled separated with apricot marmalade  and vanilla custard covered with whipped coconut cream cheese frosting or coconut Italian merengue buttercream.

Carrot Cake: Four layers of traditional carrot cake filled with whipped cream cheese frosting

Orange Almond Cake: Four layers of citrus cake soaked in orange almond syrup filled with orange almond Italian merengue buttercream.

Pistachio: Four layers of lite fluffy pistachio cake filled with pistachio mousse covered with a lite citrus Italian merengue buttercream

Peanut Butter: Four layers of chocolate or vanilla cake filled with Italian merengue buttercream infused with peanut butter sauce.

Dulce de Leche: Four layers of chocolate or vanilla cake filled with our Italian merengue buttercream infused with dulce de leche.

Grandma’s Dulce De Leche: Four layers of white cake covered in a layer of Dulce de leche, filled with dulce de leche Italian merengue buttercream with chopped strawberries and peaches.

Kristie’s Chocolate Banana Cake:  Four layers of chocolate cake filled with banana pastry cream and covered with milk chocolate Italian merengue buttercream with milk chocolate drip. *banana cream puffs can be added on top.

Triple Chocolate: Four layers of chocolate cake filled with a whipped milk chocolate ganache covered in chocolate Italian merengue buttercream dripping with dark chocolate ganache

Cookie Butter:  four layers of vanilla or chocolate cake filled with Italian merengue buttercream infused with cookie butter

Apple or pumpkin spice:  four layers of apple or pumpkin spice cake filled with whipped vanilla cream cheese frosting

Chantilly: four layers of almond chantilly cake filled with whipped cream and fresh berries covered in buttercream.

CAKE CARE

*edible image cakes can not go in the refrigerator or the image will become soggy.

 

PRODUCT CARE

Make sure cake is room temp before serving.

CAKE CARE

Keep your cake looking as good as it tastes!

HANDLING YOUR CAKE

Keep your cake box level with one hand on the bottom. This will prevent the layers from shifting and the sides of the box from denting your cake.

DRIVING WITH YOUR CAKE

Transport your cake in the flattest part of your vehicle. Do not place your cake on a seat as this may cause the layers to shift, or in an enclosed trunk without airflow. Please drive carefully with no sudden stops that may cause your cake to move. Our cakes are fragile, drive cautiously!

STORING YOUR CAKE

Your cake is delicate and sensitive to heat. The real butter we use in our frostings make our cakes more likely to melt in warm temperatures. Keep your cake cool by refrigerating it until 1 hour prior to serving. Do not freeze.
Do not let your cake sit out for more than two hours, or overnight. It may melt.

LEFTOVER CAKE

Simply store your leftover cake in an airtight container in the refrigerator for up to seven days. To freeze your cake, cover any open slices in parchment paper to preserve moisture and then wrap the entire cake as tightly as possible in plastic wrap. Next, put the plastic-wrapped cake in an airtight container in the freezer for up to 3 months.

STACKED, MULTI TIER AND EXTRA TALL CAKES:

Stacked, multi-tier and extra tall cakes all come with internal support dowels. Please be careful when cutting cake. We highly suggest removing all dowels prior to serving cakes. DO NOT smash anyone’s face or head into a cake with dowels as it can cause serious injury.
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SERVING RECOMMENDATIONS

 

6” Cake (feeds 6-12)

8” Cake (feeds 15-20)

9” Cake (feeds 20-25)

10” Cake (feeds 25-35)

12” Cake (feeds 40)