Layer Cakes

Layer Cakes are always comprised of three cake layers + two layers of filling/buttercream; finished with Buttercream and simple garnish.

Prices:

  • 6-inch (serves eight) : $45-50

  • 8-inch (serves twelve) : $55-65

  • Gluten-Friendly 6-inch: $55-60

  • Gluten Friendly 8-inch : $65-70

Vanilla Cake: Three layers of fluffy Madagascar-Bourbon Vanilla cake with choice of Buttercream and optional filling.

  • Buttercream Choices: Madagascar-Bourbon Vanilla, Chocolate, Coffee, Oreo, Coconut

  • (Optional) Filling Choices(+$5) : Chocolate Mousse, Strawberry Jam

Chocolate Cake: an ultra-rich, super-moist cocoa-flavored cake for the chocolate lover!

  • Buttercream Choices: Madagascar-Bourbon Vanilla, Chocolate, Coffee, Peanut Butter, Oreo, Coconut

  • (Optional) Filling Choices (+$5): Chocolate Mousse, Strawberry Jam

Lemon Cake (not available Gluten-Friendly): Who doesn’t love a piece of delicate, bright, citrusy lemon cake?

  • Buttercream Choices: Madagascar-Bourbon Vanilla, Coconut

  • (Optional) Filling Choices (+$5): Strawberry Jam, Raspberry Jam, Blueberry Jam

Persian Love Cake (not available Gluten-Friendly): I’ve seen recipe variations of this cake coming from Sri Lanka to Palestine. The basis is a Lemon-Almond Cake infused with just a wink of Rosewater and a kiss of Cardamom. There’s a lot going on in these delicate little cakes, but when the balance is just right you get a very special and romantic flavor profile. Topped with Madagascar-Bourbon Vanilla Buttercream and a sprinkle of toasted pistachio and edible rose petals.

Red Velvet Cake: The light delicate structure of vanilla cake, with a subtle delicious cocoa flavor. Classic red velvet cake is served with Madagascar-Bourbon Vanilla Buttercream.

Hummingbird Cake: A client favorite as well as my own! Hummingbird cake has a similar moist texture and warm spice profile as carrot cake. But instead of carrot we use banana and pineapple, and we use a slightly different spice blend to get a more Caribbean-inspired flavor. Plus we fold in a generous amount of toasted chopped pecans, then layer with Tahitian Vanilla Buttercream and finish with pecans and dried mango slices.

Carrot Cake: After testing many variations of this classic cake, I landed on what I think is the absolute perfect carrot cake: loaded with plenty of freshly-grated carrot, lovely cinnamon and spices, a good amount of toasted walnuts, and just a hint of bright orange zest. Served with a slightly tangy Madagascar-Bourbon Vanilla Buttercream.

Coconut Cake: A super-moist, coconuty dream! Awesome with choice of Buttercream: Coconut, Madagascar-Bourbon Vanilla, or Chocolate!