These are the cakes and icings that I have made the most often. I have made others and if you don’t see what you want in this list, don’t be afraid to ask for it!
Cakes:
- NEW! Tres Leches Cake
This is my newest cake! My best friend and her family are from Nicaragua and they requested this cake for a family birthday. Tres Leches means three milks cake. I would compare this cake somewhat to angel food cake, but denser. After the cake is baked, it is soaked in a mixture of condensed milk, evaporated milk and heavy cream. The result is a delicious, moist, sweet cake! This cake would not work for sculpted cakes, but definitely works well as cupcakes!
- Red Velvet Cake
This cake is my newest favorite. It is very hard to describe the taste. It has a very subtle chocolate flavor, but it is not chocolate cake. And the colour is very red. For more information about Red Velvet Cake, please go here. I also recently made Green Velvet cake in honour of the Saskatchewan Roughriders.
- Hershey’s Deep Dark Chocolate Cake
This cake is one that I have been making for many years and is always a big hit! It is extremely moist and decadently dark and by far the best chocolate cake I have ever had. It is too moist for elaborately carved cakes or large heavy cakes, but it is great for a simple round or square cake or for a tier near the top of a large cake. This recipe is no secret and if you want to try it on your own, it can be found on the Hershey website here. They have a ton of great recipes that I have tried over the years.
- Yellow Cake
This cake is a fairly basic cake that most of the people I know have made on their own at home. It’s a homemade classic.
- White Cake
This cake is similar to Yellow Cake, but much lighter since it uses vegetable shortening and egg whites only to achieve the pure white colour.
- Cookies ‘n Cream Cake
I’ve added crushed Oreo cookies to my White Cake and it makes a fabulous Cookies n’ Cream Cake! Most of the recipes I have seen for Cookies ‘n Cream Cake call for a boxed mix, but I do not use boxed mixes in my cakes. This is the real deal! Goes great with the “Oreo Filling” Icing!
- Lemon Cake
This is one of my favorite cakes of all time! I use real lemons to get a great lemon flavor from this cake. It is nice and fluffy yet dense enough for carved cakes. Yum!
- Lemon Poppyseed Cake
Similar to the Lemon Cake, this cake uses actual tiny pieces of lemon along with the poppyseeds. Again, it is dense, yet light tasting and very lemony!
- White Chocolate Cake
This recipe was shared with me from a client and it is excellent! I’m not usually a fan of white chocolate, but this cake has a beautiful mild white chocolate taste.
- Marble Cake
I am still working to find the perfect marble cake recipe and it’s harder than it seems! But I have found a pretty great one that I am working with right now.
- Fruity Cakes (Strawberry, Raspberry, Blueberry, etc)
I make several flavors of fruity cakes and use fresh fruit to enhance the flavors.
- Carrot Cake
Not one of my personal favorites, but if you enjoy carrot cake, I’ve got a great one that even I don’t mind. I’ve made several different types of cream cheese icings that will suit any taste. Yum!
Icings/Fillings:
- NEW! Dark Chocolate Fudge Buttercream Icing
I discovered this recipe while looking for a better basic chocolate buttercream and it is delicious! There is a lot of cocoa, so it’s not as sweet as regular buttercream. And it can be made fairly thick and fudgey. Fantastic!
- Buttercream Icing
This is a basic icing with butter and icing sugar and milk. Delicious! I usually use this icing underneath fondant.
- Swiss Meringue Buttercream Icing
This icing is the smoothest icing I have ever had! Instead of icing sugar, it contains sugar and cooked egg whites along with butter. It is rich tasting and light at the same time. One of my favorites!
- Chocolate Swiss Meringue Buttercream Icing
Same idea as the Swiss Meringue Buttercream Icing but with some chocolate added.
- Ganache (Chocolate and Cream)
When boiling cream meets chopped chocolate, something magical happens. You get a smooth, rich, chocolatey mixture that is a fabulous filling and/or icing for cakes. Yum!
- Cream Cheese Icing
I LOVE Cream Cheese Icing! Usually some of it “accidentally” ends up being left over at the end of a cake job and someone has to eat it! This icing goes so well with Red Velvet Cake, Chocolate Cake, Fruity Cakes……any cake really! Also available in chocolate flavor and lemon flavor.
- White Chocolate Icing
This icing is meant to go with the White Chocolate Cake, but can go with many other cakes as well. It is light and fluffy and not too sweet as it is made with white sugar, milk, and even some flour!
- “Oreo Filling” Icing
This icing is meant to go with the Cookies ‘n Cream Cake, but can go with many others as well. Tastes similar to the inside of an Oreo cookie.
- Royal Icing
This icing is usually used for decorations such as flowers and string work.
- Fondant
This icing is used to give the cake a beautiful smooth finish. I use pre-made (and sometimes pre-coloured) Satin Ice fondant. I am hoping to try some new flavored fondants in the near future as well. For more general information on fondant, please go here.
- Gum Paste
This icing is used for making flowers and sculptures and other details on the cake. It is similar to fondant, but more dense and it dries harder. I use pre-made Satin Ice gum paste.
