LogoLogo

Cake Flavors and Fillings


CHIFFON SPONGE CAKE
  

Available in vanilla, chocolate, lemon, or orange, these cakes are light in texture and work well with the Swiss Meringue Buttercream in all of its variations. Chocolate chips can be added to the chocolate cake.

TOTAL CHOCOLATE EXPERIENCE

This cake is made with butter, sour cream, and chocolate chips and is much denser in texture, almost like a brownie. 

RED VELVET

A classic southern cake using  buttermilk and a small amount of cocoa powder. Pairs well with classic cooked vanilla icing or cream cheese icing. Typically colored bright red with food coloring--this is optional.

BANANA CAKE

This can be a sour cream based heavier cake or a banana chiffon which is lighter in texture.

LEMON CAKE

Lemon chiffon sponge cake, lemon curd , topped with lemon-infused butter cream. Luscious!

CARROT CAKE

Moist and nicely spiced, this is fabulous with apricot cream cheese filling and toasted walnuts.

BLACK AND WHITE CAKE

Top and bottom layers are Chocolate Chiffon Sponge, center two layers are Vanilla Chiffon Sponge. Filled with layers of dark chocolate ganache topped with a milk chocolate butter cream.

GERMAN CHOCOLATE CAKE

A classic sweet chocolate buttermilk cake with cooked coconut-pecan filling and frosting.

COCONUT          

White cake, each layer  covered with coconut and coconut butter cream or custard. Decorated with coconut and white chocolate curls.

HOT CHOCOLATE

Ancho chili powder spices up this chocolate cake with a raisiny goodness and just a touch of heat. Filled and covered with coconut butter cream, decorated with coconut and chocolate curls.

BUSCHE DE NOEL

My classic is  chocolate almond sponge cake filled with coffee flavored butter cream, covered with dark chocolate butter cream. Shaped like a log, it can be decorated with snowflake, poinsettias, holly etc.
Flavors can be modified to taste.

CUPCAKES

Any flavor/filling/frosting combo can be used for cupcakes. Decoration limited only to the imagination!



ABOUT THE BUTTERCREAM

I use Swiss Meringue Buttercream with white chocolate. This is lighter, smoother, and less sweet than the powdered sugar buttercreams most of  us grew up eating. Almost anything can be added to created an endless variety of flavors for fillings and exterior coverings. Some suggestions:

Strawberry, Raspberry,  Lemon,  Triple-berry (raspberry, blueberry, Marion berry),  Orange, Coconut,  Chocolate,  Coffee, Almond, Hazelnut, Cinnamon, Caramel, Mint, Peppermint, Liquors.   

NOTE: Because this butter cream contains a lot of butter and white chocolate (which is actually ivory/yellow) it is an ivory, not white, color. 

  
FONDANT

Fondant can be used as an alternative to butter cream to cover your cake.  It’s made from powdered sugar, gelatin, glucose and glycerin and tastes a lot like a marshmallow.  It is rolled out flat, then draped and smoothed over a cake which has already been covered with a thin layer of buttercream.  It gives a beautiful super smooth surface allowing expanded options for decoration.   If  you want a WHITE cake this is the choice for you.  Fondant can be made almost any color, even air-brushed, so it is very versatile.

 

FILLINGS  (other than flavored butter cream)

Cherry, Chunky Apple

 

PIES, TARTS, COOKIES, CHOCOLATES

Also available, contact me for further info.

 

Copyright © 2010 I'll Have What She's Having     Website design by: Blazing Pixels Graphic Design