Decisions, decisions, decisions . . .
I love making cakes that are exactly what someone wanted. I mean, that’s the whole point, isn’t it? It’s one thing to go to the store and choose from a set menu of options, but what if you could choose anything you want? What if you’ve dreamt of a cake that has flavors that you’ve just never seen before? Then let’s come up with something together!
I’ve made a wide variety of cakes and combinations, all of which are great fun and deliciously custom. For suggestions, check out the Gallery page or just email me and tell me what you like. I can make whatever you see or, we can make something special that’s just for you.
Sizes for all cakes above or custom choices below:
6″ round, single (serves 4-6) or double layer (serves 8-10)
9″ round, single (serves 10-12) or double layer (serves 14-16)
Some Starting Points:
(but certainly not a complete list!)
Cakes fall into one of three categories:
Classic: a cake where the frosting is both the filling and frosting.
Special: a cake with a filling is different than the frosting or has a layer of filling and buttercream (ie salted caramel sauce over caramel buttercream)
Fancy: this can mean special fillings, nuts or fruit, soaking syrups, etc. that are different from the frosting
Most popular cakes:
- Chocolate with espresso caramel or salted caramel buttercream. Popular optional additions included salted caramel sauce, heath bars, and coffee salt.
- Pumpkin cake with cinnamon cream cheese frosting and sweet-salty roasted pumpkin seeds
- Lemon cake soaked in lemon syrup with lemon cream filling and lemon buttercream.
The best cake:
The one you chose! I love making cakes according to people’s exact tastes and specifications. Let’s talk about the cake you’re most wanting–I’d love to make it for you!
Note: all Simple Cake buttercreams are true Swiss or French buttercreams. Far different than the tongue coating too-sweet grocery store buttercreams that are made with shortening and sugar, these buttercreams combines whipped eggs tempered* by scalding hot simple syrup, then blended with all natural butter to make a smooth, rich frosting unlike anything most commercial bakeries offer. True buttercream is not as stiff as conventional buttercream, making elaborate piped designs difficult. As a result, my cakes typically have a much simpler design aesthetic but are still super yummy!
*tempered eggs are blended with scalding simple syrup that renders them safe to eat