As promised here are the list of our OFFICIAL flavor and names!!
Amaretto Delight - Almond
It is an almond cake with home made amaretto mixed into the batter a long with minced toasted almonds.
Banana Foster - Banana (Of Course)
This is created from the traditional breakfast dessert. The batter has rum and banana along with substituted brown sugar and cinnamon. Drizzled with a rum syrup.
Bubbly - Champagne
This is a fantastic refreshing cake with Brut Champagne inside. Perfect for any celebrations and weddings! Its a light but flavorful cake. Soaked with a champagne reduction for added for a splash more flavor!
Midnight Dream - Chocolate
Is our delectably rich chocolate, moist cake would be any chocolate lovers dream. Chocolate chips added to the batter to give you that added chocolate flavor and texture.
Tropical Wonder - Coconut Cream
This is our tropically wonderful coconut cake that includes coconut oil, milk and shavings to give that coconut cream taste with a splash of pineapple juice to give it depth.
Double Shot - Coffee
This is every coffee lovers dream. Made with home made from scratch a hazelnut coffee liqueur. Hazelnut added for depth and flavor, BUT upon special request we can make the double shot hazelnut free for all those allergic.
Lemon Meringue - Lemon
Our home made lemon cello is added to the batter to give it the add lemon flavor, along with lemon zest. What makes it Meringue is what we top the cupcakes with toasted meringue. The meringue and be added for filling in cake form.
Swirls - Marble
This is a cake that is best of both worlds. Mixture of our delicious Vanilla and our delectable chocolate.
Nutty Butter- Peanut Butter
The peanut cakes is crafted with creamy peanut butter. Along with honey rosted peanuts and just a hint of local honey.
Raging Raspberry - Raspberry
Our homemade raspberry puree added into our tasty batter to give you a subtle but sweet raspberry flavor. It doesn't or will not taste like those artificial cake flavors. We will always use natural raspberries.
Red Velvet -
Our own twist on the classic Red Velvet. Rich but moist with a creamy texture.
Shimmering Sugar- Vanilla
THIS is our signature cake flavor. The amazing flavor of vanilla moist and sweet waiting for your enjoyment.
Carte Blanche - White Chocolate
Lastly our white chocolate cake, this is another of our light feeling cake. The best tasting white chocolate in the batter along with white chocolate chips for that add crunch!
Hope this gets all your mouths watering. Frosting will be out shortly. We do apologize for not having the blog up yesterday. SO for all your disappointments about that I will have ANOTHER blog out later tonight!!
Showing posts with label raspberry. Show all posts
Showing posts with label raspberry. Show all posts
Saturday, September 29, 2012
Monday, September 17, 2012
Emotions of a Cake Decorator
There is a list of emotions that happens when I do cakes that are not dummies.
Before I bake them I get extremely excited and happy to do them. All the ideas start flowing, I plan every little detail out how I am going to do what. Then comes the baking part. After the batter is made and in the oven that is when the anxiety sets in. Thoughts pop in my head like will it turn out? will it even bake? am I even capable of doing this? All of this self doubt happens.
I guess it's because I strive for perfection on each cake the I make. Its my name going out there and I want this to be perfect. My heart and soul goes into every cake I make. They are like my children, that are meant to be eaten, but minor details. I have a lot of self doubt.
After the cake is out of the oven a relief set in. Seeing the cake in its perfection calms the doubt for now.
After it cools and is inspected to make sure that it is still amazing I stack it. Taking lot of time and effort to make sure that it is completely level. Nothing's worse than an unstable cake that's leaning.
Then the anxiety returns when the frosting stage sets in. I'm ok with frosting but I always get nervous to make sure the sides are parallel and the top level. Not to mention trying to get it as smooth as possible to look like fondant. Which I am amazing at. Fondant is the only thing that I am 100% confident with.
After it's covered in fondant or just iced. I have a little moment of relief, if it looks good. Which I'm told it always does, but I always find at least one or two things I think are bad but no one ever notices. The way I look at it is, The day I don't find I mistake or something to work on is the day that I stop striving for perfection.
Then I start to decorate which gives me the most joy because I know the hard parts are behind me. I really do love to decorate it gives me a feeling of accomplishment and happiness. You can always find me smiling unless the cake is giving me attitude then I am frowning but that rarely ever happens.
Yes, cakes do have a personality; each one is different. Most are very pleasant but you will always get that rotten egg that just doesn't want to cooperate. It tries your patients and your sanity but in the end they are the most magnificent work you have ever done because you try your hardest.
Though I do that with every cake I bake. I feel like each is an extension of my self. I strive to show that passion to every one and hopefully they will appropriate it as much as it do.
Before I bake them I get extremely excited and happy to do them. All the ideas start flowing, I plan every little detail out how I am going to do what. Then comes the baking part. After the batter is made and in the oven that is when the anxiety sets in. Thoughts pop in my head like will it turn out? will it even bake? am I even capable of doing this? All of this self doubt happens.
I guess it's because I strive for perfection on each cake the I make. Its my name going out there and I want this to be perfect. My heart and soul goes into every cake I make. They are like my children, that are meant to be eaten, but minor details. I have a lot of self doubt.
After the cake is out of the oven a relief set in. Seeing the cake in its perfection calms the doubt for now.
After it cools and is inspected to make sure that it is still amazing I stack it. Taking lot of time and effort to make sure that it is completely level. Nothing's worse than an unstable cake that's leaning.
Then the anxiety returns when the frosting stage sets in. I'm ok with frosting but I always get nervous to make sure the sides are parallel and the top level. Not to mention trying to get it as smooth as possible to look like fondant. Which I am amazing at. Fondant is the only thing that I am 100% confident with.
After it's covered in fondant or just iced. I have a little moment of relief, if it looks good. Which I'm told it always does, but I always find at least one or two things I think are bad but no one ever notices. The way I look at it is, The day I don't find I mistake or something to work on is the day that I stop striving for perfection.
Then I start to decorate which gives me the most joy because I know the hard parts are behind me. I really do love to decorate it gives me a feeling of accomplishment and happiness. You can always find me smiling unless the cake is giving me attitude then I am frowning but that rarely ever happens.
Yes, cakes do have a personality; each one is different. Most are very pleasant but you will always get that rotten egg that just doesn't want to cooperate. It tries your patients and your sanity but in the end they are the most magnificent work you have ever done because you try your hardest.
Though I do that with every cake I bake. I feel like each is an extension of my self. I strive to show that passion to every one and hopefully they will appropriate it as much as it do.
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