holiday selections

Happy Valentine's Day! Your sweetheart will love this sweet strawberry cake. Three layers of velvety vanilla pink velvet cake are layered with fresh strawberry or raspberry jam and frosted with whipped vanilla bean buttercream. Decorated with flat candy hearts around the outside and a piped flower heart in red, pink and white. Want your names written on it? Of course! Just tell me which names and I'll write "You" <3's "Them" in red frosting. 3-layer, 8-inch cake. 

Why is it called Love Cake? Because you will love it, and you should eat it with someone you love! Three supermoist layers of chocolate cake, filled with Nutella hazelnut spread, topped with swirls of fluffy, cherry-flavored cream cheese frosting, then decorated with four large, chocolate covered strawberries, cherries with stems and four wrapped Ferrero Rocher candies. Is it over-the-top and decadent? Yes! But so is love.  3-layer, 8-inch. 

The chocolate-dipped cherries on top are perfect for Valentine's Day! Three tender layers of pink , cherry cake including chopped maraschino cherries and mini chocolate chips in the batter, are frosted with whipped, pink  cherry buttercream and topped with chocolate-covered maraschino cherries on whipped cream clouds. Available as a 3-layer 8-inch cake, or 24 cupcakes.

You thought my peppermint cake was for Christmas? Well it's got a heart right on top, of course it's a Valentine's cake. Three layers of supermoist dark chocolate cake, frosted with pink peppermint buttercream and coated with crushed candy cane. I give you two candy canes to make a <3 on top.  Peppermint love! 3-layer, 8-inch, 24 cupcakes or 13X9 flat cake.  

Instead of chocolate strawberries for Valentine's, get a strawberries and chocolate cake! First I cook down 3 cups of strawberries with some sugar and lemon juice to make a fresh berry jam that explodes with concentrated strawberry flavor. Then I layer the jam into my supermoist dark chocolate cake layers, and finish it off with clouds of fluffy whipped light chocolate frosting! Also available in raspberry for $3.00 more. 3-layer, 8-inch cake.

What's sexier than champagne and strawberries for Valentine's? Three tender layers flavored with a whole cup of real pink champagne plus chopped fresh strawberries. Frosted with cream cheese frosting incorporating dried strawberry powder and more pink champagne! Decorated with three fresh strawberries and pink sugar as “bubbles”. Cheers! 3-layer, 8-inch cake  

 Your Valentine deserves the most delicious and deluxe of cakes: the Black Forest! This cake features FOUR from-scratch components to make one amazing cake. My supermoist chocolate cake layers are filled with freshly-made dark cherry jam including half a cup of kirschwasser cherry brandy (optional), then frosted with an Ermine frosting to mimic whipped cream. Decorated with swirls, fresh cherries and housemade chocolate curls, plus another dollop of the cherry jam on top. 3-layer, 8-inch cake.

Give your Valentine rose petals! Two tender 9-inch layers incorporating almond flour, hand-crushed cardamom seeds for pops of flavor, rose water, orange zest and juice and lemon zest and juice. Layered with a tart pomegranate cream and topped with a lemon and rosewater glaze. Decorated with a ring of toasted chopped pistachios and dried rose petals.  Seven different flavors sing in harmony in this classic cake. 2-layer, 9-inch cake. 

So pretty in pink! You get 36 delicious, moist almond flour cookies wrapped around a whole maraschino cherry and glazed with a cherry juice, powdered sugar, almond extract drizzle. Finished with a sprinkle of red or pink sugar. Packaged in a 13X9 windowed box with cake board.  WANT TO SEE MY OTHER COOKIES? Click the pic above.

Celebrate in style with this vanilla/vanilla green ombre cake topped with stylized 4-leaf clovers! Three tender, white velvet layers dyed three shades of green are frosted with whipped vanilla bean buttercream and deco as shown. Happy St. Patrick's Day! 3-layer, 8-inch cake.

A very sophisticated and adult cake. Three soft, velvet yellow layers, filled with from-scratch, stovetop Baileys Irish cream pastry cream, then finished with a light, whipped coffee and cream buttercream. Decorated with monochromatic, off center swirls and frosting kisses, plus chocolate covered espresso beans and a final dusting of espresso powder. 3-layer 8 inch cake.   

It's time for the wearing o' the green and the eating o' the green! Pistachio lovers can celebrate St. Pat's with pistachio three ways. Three fluffy layers of white velvet cake are layered with fresh, stovetop pistachio pastry cream incorporating 2 whole cups of ground nuts. Frosted with pistachio buttercream featuring another 1/2 cup of finely ground nuts, before being  decorated with chopped, toasted pistachios around the outside and on top. A pistachio lovers dream!  3-layer, 8 inch cake.

Tastes a lot like a St. Patrick's Day Shamrock Shake! Three layers of super-moist, dark chocolate cake frosted with smooth, green mint-flavored American buttercream. Decorated with chopped Andes Candies around the sides, and whole ones on top with swirls. Just enough mint flavor, not too much. 3-layer, 8-inch cake, 24 cupcakes or 13X9 flat cake.  

So refreshing in shades of green for the holiday. Fresh mint cake with fresh, stovetop lime curd filling and Mojito buttercream. First, I grind a half cup of fresh mint leaves into sugar and add it to the cake layers, then I fill the layers with fresh lime curd with a few splashes of dark rum, and frost it all with Mojito buttercream including all three flavors. Cheers! 3-layer, 8-inch cake.

Three super-moist layers of dark chocolate cake including a whole 12 ounces of Guinness beer, frosted between and all over with Bailey’s Irish Cream buttercream, incorporating a whole cup of Baileys. Decorated with swirls. Boozy and chocolatey goodness. 3-layer, 8-inch cake, 24 cupcakes or a 13X9 flat cake, same price.  

Two tender 9-inch layers incorporating almond flour, hand-crushed cardamom seeds for pops of flavor, rose water, orange zest and juice and lemon zest and juice. Layered with a tart pomegranate cream and topped with a lemon and rosewater glaze. Decorated with a ring of toasted chopped pistachios and dried rose petals.  Seven different flavors sing in harmony in this classic cake. 2-layer, 9-inch cake. 

I fill three of my supermoist chocolate cake layers with the famous Dubai mixture of hand-toasted kadayif, melted white chocolate and in-house made roasted pistachio paste filling, then cover it with a thick, fudgy Guittard 68% chocolate ganache for that candy bar vibe.  Decorated with chopped pistachios and rose petals, it's the prettiest viral sensation! 3-layer, 8-inch cake.

Pistachio lovers can celebrate with pistachio three ways. Three fluffy layers of white velvet cake are layered with fresh, stovetop pistachio pastry cream incorporating 2 whole cups of ground nuts. Frosted with pistachio buttercream featuring another 1/2 cup of finely ground nuts, before being  decorated with chopped, toasted pistachios around the outside and on top. A pistachio lovers dream!  3-layer, 8-inch cake.

You'll be berry hoppy when you taste my tender layers of strawberry cake, featuring 2 cups of fresh strawberries cooked down and reduced to a syrup before being added to the cake. It's then frosted with a whipped vanilla bean buttercream dyed pink (or choose another color!) and decorated for Easter with coconut grass, piped dollops, candy eggs and one chocolate bunny. Hoppy Easter!  3-layer, 8-inch cake.

A dainty coconut robin's nest nestles chocolate speckled eggs on top of this vanilla/vanilla cake. Three soft layers of vanilla bean white velvet cake, frosted with vanilla bean American buttercream, then speckled with a vanilla/cocoa mixture and topped with a spring robin's nest. Perfect for the Easter table in a crowd pleasing flavor.   3-layer, 8-inch cake.

 An elegant twist on a Southern classic. Three yellow velvet layers are filled with smooth, stovetop banana pastry cream and frosted with banana flavored buttercream, then decorated with mini vanilla wafers, and a drizzle of caramel. Enjoy everyone’s favorite childhood dessert as a cake! 3-layer, 8-inch cake.

This is your mom's/grandmom's/aunt's favorite Easter cake! Three tender layers of white velvet coconut cake layered with coconut buttercream and shredded coconut and frosted all over with buttercream patted with lots more shredded coconut. Plain coconut for a white/white look, or toasted coconut for more texture and a more tan appearance. Want to add lemon curd or pineapple jam like bottom cake in pic? Add $7.00. Available in 3-layer, 8-inch cake, 24 cupcakes or 13X9 flat cake. 

You can't let the Easter bunny visit without having carrots for them! A delicious, moist carrot cake covered in whipped vanilla bean cream cheese frosting. Not too oily because I sub in applesauce for part of the oil  Customize your cake by choosing your own mix-ins! Choose none, some or all (same price): *golden raisins *pecans or walnuts *coconut *pineapple *maraschino cherries. Decorated with a sugar carrot and textured swirl . 9-inch, 2-layer cake, 24 cupcakes or 13X9 flat cake. 

Is your version of Easter more tropical? Here's the cake forThree tender layers of carrot cake incorporating fresh, grated ginger and nutmeg, Saigon cinnamon, coconut, pineapple chunks, applesauce and dried apricots. The layers are brushed with apricot jam while still warm and covered with  silky vanilla bean cream cheese frosting. I have three carrot cakes in my shop, but this is my only 3-layer (the others are 2)! Decorated with dried apricots and a sprinkle of coconut. 3-layer, 8-inch cake.  

Do your Easter bunnies love carrot cake AND spice cake? This is both in one! Two supermoist carrot cake layers flavored with real, brewed chai tea, and lots of warm spices including cinnamon, ginger, cardamom, cloves and even a little black pepper. Frosted in whipped vanilla bean cream cheese frosting. It's the perfect, smaller, less sweet cake! 2-layer, 8-inch cake. 

How fun for the kids at the Easter table! White velvet vanilla cake layers flecked with colorful sprinkles and a real vanilla bean buttercream frosting, decorated with pink and white stripes in frosting matching the cookies, plus tiny sprinkles and a piped border. So fun! 3-layer, 8-inch cake. 

What's more Easter than chocolate and marshmallow? FOUR from-scratch elements make this Wendy's favorite cake! Super fluffy vanilla yellow velvet cake, layered with my fresh, stove-top marshmallow fluff and frosted with a bittersweet 63% Guittard dark chocolate ganache. Coated outside with a crunchy, housemade, oven-baked graham cracker snack. Smooth, crunchy, chocolatey, marshmallowy...It's so hard not to keep going back for one more bite! 3-layer, 8-inch cake. 

Your Easter guests will be surprised and delighted by fresh strawberry pie! 6 cups of fresh, ripe strawberries brightened with lemon juice and encased in my from-scratch, all-butter crunchy pie crust with lattice top. Go half rhubarb for the same price. One 9-inch pie. WANT TO SEE MY OTHER PIES?  Click the pic above.

An Easter tradition all over the South! Never had one? It's like the best banana bread you'll ever have. Lightly cinnamon spiced cake layers are laced with 2 whole cans of crushed pineapple, 4 ripe bananas and a cup and a half of toasted and chopped Texas pecans. It's then topped with a ton of fluffy cream cheese frosting and more toasted Texas pecans. 2-layer, 9-inch cake, 24 cupcakes or 13X9 flat cake. 

Chocolate, almonds and coconut are three great Easter flavors. Three tender layers of white velvet coconut cake, frosted with whipped coconut butter cream incorporating a whole cup of coconut, and covered with bitter sweet 68% Guittard chocolate ganache and deeply pan-toasted slivered almonds. Almond Joyful!  ALSO AVAILABLE AS MOUNDS CAKE. Almond Joyful's got nuts, Mounds don't. 3-layer, 8 inch cake. 

Berry delicious! Three tender layers of my white velvet cake, layered with a fresh, stovetop mixed berry jam of blueberries, raspberries and blackberries (not seedless) and then frosted with my Ermine frosting, which tastes exactly like sweetened whipped cream. Garnished with fresh berries brushed with apricot jam. 3-layer, 8-inch cake.

Do you hope for Gansito snack cakes in your Easter basket? Chocolate, strawberry and cream is so Easter. Soft, yellow velvet layers are filled with two different fillings: fresh, stovetop strawberry jam and a cooked roux ermine frosting that mimics whipped cream. Frosted all over with bittersweet chocolate ganache and decorated with hand-piped ganache giant sprinkles. 3-layer, 8-inch cake. 

A one of a kind art work made just for you! Three tender layers of cake (choose between chocolate, vanilla or strawberry) frosted with vanilla bean buttercream and then decorated using the watercolor palette knife technique with various flowers and grass. Perfect cake to celebrate a spring holiday like Easter! 3-layer, 8-inch cake.

Three layers of almond cake incorporating 10 ounces of marzipan almond paste, layered with fresh raspberry jam between the red and yellow layers and fresh apricot jam between the yellow and green layers, then covered with a Ghirardelli/heavy cream 68% bittersweet chocolate ganache. A small slice goes a long way! 3-layer, 8-inch cake. 

So pretty in pink on your Easter table! You get 36 delicious, moist almond flour cookies wrapped around a whole maraschino cherry and glazed with a cherry juice, powdered sugar, almond extract drizzle. Finished with a sprinkle of red or pink sugar. Packaged in a 13X9 windowed box with cake board.  WANT TO SEE MY OTHER COOKIES? Click the pic above.

Hot cocoa is a traditional Cinco drink, and now you can have it as a cake! Three layers of chocolate cake including a large Abuelito hot cocoa pellet, espresso powder, cayenne pepper, chili and cinnamon. Filled with marshmallow-flavored ermine frosting: lightly sweet and the flavor and texture of whipped cream. Covered with light chocolate buttercream and topped with dollops of frosting, mini marshmallows, and cinnamon stick/sprinkle. Spice level: enough to leave a slow burn on your tongue. 3-la

Your Cinco de Mayo party guests will love these tender, cinnamon cupcakes baked to perfection, then dipped in melted butter and cinnamon sugar on top, for that churro crunch, before being  topped with a creamy swirl of whipped cinnamon cream cheese frosting and more cinnamon sugar for the perfect finish. 24 cupcakes. 

Nothing tastes like from-scratch, fresh pie. One whole fresh pineapple, hand cut into chunks and cooked down with cinnamon stick, lemon zest and fresh lemon juice , then loaded into my famous, all-butter, from-scratch pie crust. (Picture above is before the top lattice crust is added) Sweet, crunchy, buttery, delicious! One 9-inch pie.  

Celebrate Cinco with a giant Gansito! This cake tastes just like the snack cake, but sooo much better. Soft, yellow velvet layers are filled with two different fillings: fresh, stovetop strawberry jam and a cooked roux ermine frosting that mimics whipped cream. Frosted all over with bittersweet chocolate ganache and decorated with hand-piped ganache giant sprinkles. 3-layer, 8-inch cake. 

Margaritas are another traditional drink for Cinco de Mayo. Three tender layers of white velvet cake, layered with fresh, stovetop lime curd including juice and zest, and frosted with real agave tequila lime buttercream! It even has a rim of salt (or sugar by request) on top. No extract is used in this cake, only fresh juice and zest. 3-layer, 8-inch cake.   

Guava and cream cheese is a classic combo, all throughout the Hispanic and Caribbean world. Three tender yellow velvet cake layers are sandwiched with from-scratch, stovetop guava jam and frosted with whipped vanilla bean cream cheese frosting. Guava-tastic! Decorated on top with a swirl of the jam. 3-layer, 8-inch cake.  

Three layers of white velvet coconut cake, layered with fresh pineapple jam and frosted with coconut American buttercream. Toasted coconut around the outside and on top lends some crunch and texture, but you can request untoasted for an all-white look. Add a soak of dark rum for $5. 3-layer, 8-inch cake

You get 36 light, buttery, sandy, pecan Mexican Wedding Cookies for one price. I start by deeply toasting pecans and chopping them small, then combining with butter and sugar etc. and shaping into 2 inch balls and baking. They get one dip in powdered sugar while warm and another after cooling. Yum! 

Moms who like champagne will love this cake! Three tender layers flavored with a whole cup of real pink champagne plus chopped fresh strawberries. Frosted with cream cheese frosting incorporating dried strawberry powder and more pink champagne! Decorated with three fresh strawberries and pink sugar as “bubbles”. Cheers! 3-layer, 8-inch cake  

If mom is a bird lover, she'll flip for this dainty coconut robin's nest nestling chocolate speckled Robin eggs on top of this vanilla/vanilla cake. Three soft layers of vanilla bean white velvet cake, frosted with vanilla bean American buttercream, then speckled with a vanilla/cocoa mixture and topped with a spring robin's nest. Perfect for the Mother's Day table in a crowd pleasing flavor.   3-layer, 8-inch cake.

  Soft, yellow cake layers are filled with strawberry jam made from a whole box of cooked down fresh strawberries AND fresh, sliced strawberries, then frosted all over with whipped vanilla bean buttercream frosting and decorated with three berries. Perfect for a party, it looks beautiful when cut for your guests! Summer in a cake. 3-layer 8-inch cake. 

Every mom loves banana pudding! Three yellow velvet layers are filled with smooth, stovetop banana pastry cream and frosted with banana flavored buttercream, then decorated with mini vanilla wafers, and a drizzle of caramel. Enjoy everyone’s favorite childhood dessert as a cake! 3-layer, 8-inch cake.

This is your mom's/grandmom's/aunt's favorite cake! Three tender layers of white velvet coconut cake layered with coconut buttercream and shredded coconut and frosted all over with buttercream patted with lots more shredded coconut. Plain coconut for a white/white look, or toasted coconut for more texture and a more tan appearance. Want to add lemon curd or pineapple jam inside and on top like bottom cake in pic? Add $7.00. 3-layer, 8-inch cake.

Moms love a light, fruity cake. Three tender layers of my white velvet cake, layered with a fresh, stovetop mixed berry jam of blueberries, raspberries and blackberries (not seedless) and then frosted with my Ermine frosting, which tastes exactly like sweetened whipped cream. Garnished with fresh berries brushed with apricot jam. 3-layer, 8-inch cake.  

Mom will love this elegant cake. Four thin layers of moist vanilla cake are filled with an almond flavored, stovetop pastry cream, and frosted with whipped  amaretto buttercream. Then I pan toast 2 cups of sliced almonds until dark and crunchy, candying them with sugar and butter, and slather them all over the outside of the cake. Sweet, salty, soft, crunchy, toasty, creamy...It's a showstopper and the hit of any party! 4-layer, 8-inch cake. 

Your mom will be surprised and delighted by FROM SCRATCH fresh fruit pie made just for her! 6 cups of fresh, ripe fruit, brightened with lemon juice and encased in my from-scratch, all-butter crunchy pie crust with lattice top. One 9-inch pie.

Do you love lemon? Well this cake has HUGE lemon flavor! Three lemon cake layers featuring fresh lemon juice and zest are filled with tart stovetop lemon curd which uses another four lemons and tastes exactly like the filling of lemon meringue pie. Frosted with fresh lemon buttercream and decorated with sugared lemon rinds on top, to make this the most lemony lemon cake ever! 3-layer, 8-inch cake. 

A classic! Two tender, yellow velvet cake layers sandwiching fresh stovetop vanilla bean pastry cream and frosted all over with dark, bittersweet 68% Guittard chocolate ganache. Simple and perfect, a classic. 2-layer, 9-inch cake.  

Choose blackberry, raspberry or blueberry! Four fluffy layers of lemon chiffon cake frosted with a fresh blackberry cream cheese frosting into which I've folded my seedless,  stovetop jam incorporating 2 whole boxes of fresh berries. Garnished with a swirl of the jam and three fresh berries. Tall and elegant. Also available in blueberry. 4-layer, 8-inch cake.

This classic Southern cake, the way I make it, is like the best banana bread you've ever had. Lightly cinnamon spiced cake layers are laced with 2 whole cans of crushed pineapple, 4 ripe bananas and a cup and a half of toasted and chopped Texas pecans. It's then topped with a ton of fluffy cream cheese frosting and more toasted Texas pecans. 2-layer, 9-inch cake, 24 cupcakes or 13X9 flat cake. 

A cake classic. Subtly spiced yellow buttermilk cake, featuring coconut and walnuts, frosted with fluffy vanilla cream cheese frosting and decorated with swirls and half walnuts. Also available in the chocolate version for the same price. 2-layer, 9-inch cake. Also available as 24 cupcakes. 

 Who needs pumpkin spice when you can have APPLE spice! Two soft applesauce cake layers are spiced up with lots of cinnamon, allspice, ginger and freshly grated nutmeg, then frosted with whipped vanilla bean buttercream. Next I cut Granny Smith apples to make a stovetop spiced apple pie filling with dark brown sugar and cinnamon that makes its own pan caramel and use this to fill and top the cake. Yum! This 2-layer, 8-inch cake is a little smaller than most of my others but huge on flavor! 

Moms love carrot cake.  delicious, moist carrot cake covered in whipped vanilla bean cream cheese frosting. Not too oily because I sub in applesauce for part of the oil  Customize your cake by choosing your own mix-ins! Choose none, some or all: *golden raisins *pecans OR walnuts *coconut *pineapple *maraschino cherries. Decorated with a sugar carrot and textured swirl . 9-inch, 2-layer cake, 24 cupcakes or 13X9 flat cake. 

A moist, slightly dense vanilla bean buttermilk sheet cake, frosted with whipped vanilla bean buttercream and topped with 2 whole cups of toasted Texas pecans. 9X13 and perfect for a party! The softness of the cake and the butteriness of the frosting is balanced out by the toasty crunch of the pecans. Yum.  Also available as chocolate in 2 9X12 pans for one price.

My spin on spice cake features lots of warm spices in the cake, including ginger, cinnamon, cardamom, allspice, nutmeg, and even a little black pepper. The soft, spicy cake includes milk steeped with double chai teabags for extra layers of flavor. Covered with whipped cream cheese frosting. 3-layer, 8-inch cake, 24 cupcakes or 13X9 flat cake. 

If mom is a coffee lover, she'll love the punch of authentic Viet coffee flavor in this cake! I buy two different coffees and mix them to get the depth and chocolatey flavor, then brew the grounds in an authentic Phin drip brewer. It takes four small cups of dripped coffee mixed with condensed milk to make the pastry cream layered into fluffy yellow vanilla cake. Iced with light chocolate buttercream swirled with vanilla to look like the coffee. 3-layer, 8-inch cake.

Give mom jewels for Mother's Day. Bursting with tart raspberry flavor! First I cook down 3 cups of raspberries with sugar and lemon juice to make a fresh berry jam that explodes with concentrated flavor. Then I layer the jam into my supermoist dark chocolate cake layers, and finish it off with clouds of fluffy whipped light chocolate frosting and raspberry jewels. 3-layer, 8-inch cake. 

Take mom on a tropical vacation with my Mango Dark and Stormy! Dive into my tender white velvet cake soaked in dark Meyer's rum, then filled with fresh, stovetop mango pastry cream and frosted all over with buttercream including lime zest and grated fresh ginger for a zingy, spicy finish. Yum! 3-layer, 8-inch cake.

A very sophisticated and elegant cake, perfect for a classy mom. Three soft, velvet yellow layers, filled with from-scratch, stovetop Baileys Irish cream pastry cream, then finished with a light, whipped coffee and cream buttercream. Decorated with monochromatic, off center swirls and frosting kisses, plus chocolate covered espresso beans and a final dusting of espresso powder. 3-layer 8 inch cake. 

Three supermoist layers of dark chocolate cake layered with creamy, whipped Jif peanut butter buttercream frosting. Decorated with chopped Reese's peanut butter cups around the edges and swirls on top with whole peanut butter cups. This one is very rich, so small slices go a long way! You'll take one bite and say omg. 3-layer, 8-inch cake, 24 cupcakes or 13X9 flat. 

Does dad eat peanut butter out of the jar with a spoon? Does he love fresh peanut brittle? Then you need this cake! Three supermoist dark chocolate cake layers are spread with a half a jar of chunky Jif peanut butter and frosted with Guittard 63% dark chocolate ganache, then studded with from-scratch, freshly made, crunchy, nutty peanut brittle. Peanut-tastic!  3-layer, 8-inch cake.  

Every dad loves banana pudding! Three yellow velvet layers are filled with smooth, stovetop banana pastry cream and frosted with banana flavored buttercream, then decorated with mini vanilla wafers, and a drizzle of caramel. Enjoy everyone’s favorite childhood dessert as a cake! 3-layer, 8-inch cake.

Dad's favorite cake! Supermoist, rich dark chocolate cake covered with lots and lots of creamy, stovetop coconut pecan filling, fresh and from scratch. If you've got a German chocolate cake lover in your life, they'll be VERY happy with this cake. Also available with chocolate ganache around the sides and coconut pecan frosting inside and on top as a variation. Available as a 9X13 sheet cake, a 3-layer 8-inch cake, or 24 cupcakes..

For the pistachio lovers, pistachio three ways! Three fluffy layers of white velvet cake are layered with fresh, stovetop pistachio pastry cream incorporating 2 whole cups of ground nuts. Frosted with pistachio buttercream featuring another 1/2 cup of finely ground nuts, before being  decorated with chopped, toasted pistachios around the outside and on top. A pistachio lovers dream!  

You’ll love the well-balanced flavors of strong Starbucks coffee against dark Ghiradelli chocolate and crunchy, nutty, deeply toasted walnuts! Three supermoist layers of cake featuring melted dark chocolate in the batter along with a whole cup of chopped toasted walnuts. Frosted between with Starbucks espresso mocha buttercream and topped with 63% Guittard dark chocolate ganache and more toasted walnuts. 3-layer, 8-inch.  

It's a pecan pie in cake form! My soft, brown sugar cake is filled with a fresh, stovetop pecan pie filling and frosted with a whipped brown sugar buttercream. It makes a tall, impressive cake, decorated with more filling and pecan halves on top of swirls. Definitely a crowd-pleaser for Thanksgiving instead of the usual pecan pie. 3-layer, 8-inch cake. . 

Three tender layers of vanilla cinnamon swirl cake, layered and frosted all over with whipped cinnamon cream cheese frosting and filled with crunchy, oven-baked Cinnamon Toast Crunch cereal snack. Decorated with a swirl pattern, more cereal snack around the outside, and a dusting of cinnamon. Three layer, 8 inch cake. 

Nostalgic fun for any former kid, who likes to drink the leftover cereal milk . First I soak Fruity Pebbles in milk and use the cereal milk for the cake batter. Then I mix more cereal with dry milk powder, salt and melted butter before I bake it to make a super crunchy cereal snack that I layer between the cake layers and also use to decorate the whipped vanilla buttercream. 3-layer, 8-inch cake.  

Three super-moist layers of dark chocolate cake including a whole 12 ounces of Guinness beer, frosted between and all over with Bailey’s Irish Cream buttercream, incorporating a whole cup of Baileys. Decorated with swirls. Boozy and chocolatey goodness. 3-layer, 8-inch cake, 24 cupcakes or a 13X9 flat cake, same price.  

Sure, you like Pop Tarts, but have you ever had them made-from-scratch with my flaky all butter pie crust? Warm and fresh out of the oven, they taste amazing! Mine are each about 3x4 inches, and this listing includes one dozen. You can choose two different filling flavors per dozen from this list: sweet cherry, strawberry, blackberry, peach, chocolate and raspberry. One dozen tarts. 

Coquito is a drink  featuring coconut, warm spices and dark rum. Now you can taste it as a cake! Three tender cinnamon/nutmeg cake layers are filled with fresh, stovetop coconut pastry cream and frosted with Myers dark rum buttercream.  Yum! 3-layer, 8-inch cake. 

Three tender layers of grapefruit cake (for Paloma) or white velvet cake (for Margarita), layered with fresh, stovetop lime curd including juice and zest and frosted with real agave tequila lime buttercream! It even has a rim of salt (or sugar by request) on top. No extract is used in this cake, only fresh juice and zest. 3-layer, 8-inch cake.   

So refreshing with all the flavors of the drink! Fresh mint cake with fresh, stovetop lime curd filling and Mojito buttercream. First, I grind a half cup of fresh mint leaves into sugar and add it to the cake layers, then I fill the layers with fresh lime curd with a few splashes of dark rum, and frost it all with Mojito buttercream including all three flavors. Cheers! 3-layer, 8-inch cake. 

Three layers of supermoist chocolate cake including an Abuelito hot cocoa pellet, espresso powder, cayenne pepper, chili and cinnamon! Filled with marshmallow-flavored ermine frosting which is lightly sweet. Covered with light chocolate hot cocoa buttercream and topped with dollops of ermine frosting, a scattering of mini marshmallows, two cinnamon sticks and cinnamon. Note: The cake is spicy enough to leave a soft, slow burn on the tongue. If you'd like it more or less spicy, let me know! 

If dad is a coffee lover, he'll love the punch of authentic Viet coffee flavor in this cake! I buy two different coffees and mix them to get the depth and chocolatey flavor, then brew the grounds in an authentic Phin drip brewer. It takes four small cups of dripped coffee mixed with condensed milk to make the pastry cream layered into fluffy yellow vanilla cake. Iced with light chocolate buttercream swirled with vanilla to look like the coffee. 3-layer, 8-inch cake.

Three soft butterscotch layers including butterscotch chips, filled with light, whipped peanut butter buttercream and chocolate ganache. Decorated on top with a swirl of ganache, frosting rosettes and six mini Butterfingers, plush crushed Butterfingers around the outside.  3-layer, 8-inch cake.  

All the flavors of a classic Banana Split-banana, pineapple, strawberry, hot fudge and pecan! I start with three tender banana cake layers incorporating  four whole bananas, then layer them with vanilla buttercream and fresh strawberry jam, then I frost with pineapple buttercream and finally top it with hot fudge ganache, chopped pecans and three cherries. Sundae-licious! 3-layer, 8-inch cake. 

Three layers of yellow velvet cake including chopped up Nutterbutters and roasted peanuts mixed into the batter. Frosted with whipped peanut butter American buttercream and decorated with swirls, roasted peanuts and more Nutterbutters. Peanutty heaven! 3-layer, 8-inch cake. 

All dads love chocolate chip cookies! This deluxe cake features TWO scratch made desserts in one - chocolate chip cookies and cake/frosting! Three soft,  tall layers of chocolate chip cake made with brown sugar and mini chips to taste just like chocolate chip cookies are frosted with vanilla “milk“ buttercream and decorated with from scratch chocolate chip cookies. 3-layer, 8-inch cake. 

The perfect cake for cinnamon roll lovers! Three tender layers of vanilla cinnamon swirl cake, layered and frosted all over with whipped cinnamon cream cheese frosting and filled with crunchy, toasty, pan-candied Texas pecans. Decorated with a swirl pattern on top, more pecans around the outside, and a dusting of cinnamon. 3-layer, 8-inch cake.  

Like a bigger, better Mallomar cookie, but with an added chocolate cake layer. This cake has FOUR different from-scratch components: a baked graham cracker cookie layer, topped  with a dark chocolate cake layer, topped with a double recipe of my from-scratch marshmallow and then covered with Guittard 68% cacao bittersweet chocolate ganache. Peanut butter lover? Add $3 to layer smooth peanut butter between the graham layer and the cake layer. 8-inch cake. 

Little Debbie, move over, my oatmeal cream pie cake is from scratch and soooo good. Three layers of soft, oatmeal cake featuring a total of 5 1/2 cups of cooked oatmeal in the batter, layered with my whipped vanilla bean buttercream and decorated with a whole recipe worth of mini oatmeal cream pies made separately from scratch! 3-layer, 8-inch cake.

The snack cake better than you've ever had it!  Three layers of my famous supermoist dark chocolate cake, with chocolate ganache between the bottom two layers and a whole recipe of "whipped cream" ermine frosting between the second two. Ermine is made with a special stovetop cooked roux process to mimic the real Ding Dong cream! Frosted all over with Guittard 63% dark chocolate ganache. 3-layer, 8-inch cake.  

If a chocolate malt were a cake! Three supermoist layers of rich, dark chocolate cake, frosted all over with light chocolate American buttercream incorporating a whole half cup of malt powder - the same malt powder you get at an ice cream shop. Decorated with crushed  Whoppers malted  milk balls around the sides, and whole ones on top. 3-layer, 8-inch cake.  

It's bananas good! Three layers of fresh banana cake featuring 4 whole ripe mashed bananas and a bit of Saigon cinnamon, frosted between and all over with whipped Nutella buttercream and decorated with deep toasted, chopped hazelnuts for depth and crunch. 3-layer, 8-inch cake. Also available with Ferrero Roche candies on top of swirls for $5 extra. 

I fill three supermoist milk chocolate cake layers with the famous hand-toasted kadayif, melted white chocolate and house-roasted pistachio paste filling, then cover it with a Guittard milk chocolate ganache for that candy bar vibe. Decorated with chopped pistachios and rose petals, it's the prettiest viral sensation! 3-layer, 8-inch cake. 

A happy, colorful vanilla vanilla Rainbow to brighten someone's day! It's got four tender layers in pink, yellow, blue and purple inside and bands of the same colors outside, with multicolored swirls and sparkle sugar on top. It's rainbow on the inside AND the outside and can be made in the colors of any of the LBGTQIA+ flags. 4-layer, 8-inch cake.

Just look at those fluffy white layers! A pink, blue and purple vanilla/vanilla vision dressed in colorful sprinkles and sparkles, just like you. Taste the unicorn! 3-layer, 8-inch cake. 

More rainbows! Three layers of almond cake incorporating 10 ounces of marzipan almond paste, layered with fresh raspberry jam between the red and yellow layers and fresh apricot jam between the yellow and green layers, then covered with a Ghirardelli/heavy cream 68% bittersweet chocolate ganache. A small slice goes a long way! 3-layer, 8-inch cake.

 This 13 x 9 vanilla fresh berry cake will look amazing on your summer picnic table! Vanilla Texas sheet cake, frosted with whipped vanilla bean American buttercream and decorated with tons of fresh raspberries and blueberries, plus fancy piping, to look like the American flag. 13X9 flat cake. 

It's a red, white and blue-berry perfect summer cake! Three tender layers of my white velvet cake, layered with a fresh, stovetop mixed berry jam of blueberries, raspberries and blackberries (not seedless) and then frosted with my Ermine frosting, which tastes exactly like sweetened whipped cream. Garnished with fresh berries brushed with apricot jam. 3-layer, 8-inch cake. 

So fun for kids of all ages to grab from the dessert table at the party. If you love Little Debbie's oatmeal cream pies, you'll love my from-scratch version much more! Crisp but soft oatmeal cookies featuring cinnamon and a hint of sea salt, sandwich not-too-much vanilla bean buttercream frosting for an oatmeal cream pie like you’ve never had before but will want to have again. Price includes 12, 4-inch pies. 

Sure to bring smiles dressed up in sprinkles that are red white and blue at the barbecue! Pop Tarts made-from-scratch with my flaky, crunchy, all-butter pie crust.  Mine are each about 3x4 inches, and this listing includes one dozen. You can choose two different filling flavors per dozen from this list: cherry, strawberry, blackberry, peach, chocolate and raspberry. One dozen Pop-Tarts. 

Show your Texas pride! You get TWO 9 x 12 pans of this traditional, delicious chocolate Texas sheet cake topped with a cooked, poured chocolate frosting and 2 whole cups of toasted Texas pecans for one price. It's a crowd pleaser for young and old.  Two 9X12 cakes in foil pans.

A moist, slightly dense vanilla bean buttermilk sheet cake, frosted with whipped vanilla bean buttercream and topped with 2 whole cups of toasted Texas pecans. 9X13 and perfect for a party! The softness of the cake and the butteriness of the frosting is balanced out by the toasty crunch of the pecans. Yum.

Get ready to celebrate with a crowd! Soft, tender sheet cake in chocolate, yellow or strawberry topped with plenty of whipped American buttercream in your choice of message and colors, like red white and blue. 13X9 flat cake. 

Perfect for parties, it's so much better tasting from-scratch than buying from that store at the mall! This from-scratch cookie cake features Guittard 63%  bittersweet chocolate chips, though you can request milk or white chocolate instead.  Ask for pecans or walnuts to be added for free! When you order, tell me what color buttercream you'd like, and what message. One 9X13 cookie cake.

Cupcakes are the perfect treat for a crowd. Just choose one flavor from this list: Cherry Chocolate Chip, Churro/Snickerdoodle, vanilla, chocolate or strawberry. Then choose any flavor frosting you like. Price includes 24 cupcakes in one of the above flavors.

Muhahaha do you you DARE to have this cake at your Halloween party?! Three tender layers of red velvet cake slathered with whipped vanilla cream cheese frosting and dripped with actual blood (ok, it's corn syrup blood) and stabbed with a giant knife. Yes, you get to keep the knife!  Don't like red velvet? Ask for chocolate or vanilla instead. 3-layer, 8-inch cake. 

The perfect companion to the Dead Velvet cake at your Halloween party!  They look scary but taste great. Soft dark chocolate cupcakes with black cocoa frosted with vanilla bean buttercream and topped with drizzled blood and sugar glass from scratch (not isomalt shortcut) so the glass is softer to the teeth. 24 cupcakes.

 Love it or hate it, the Kitty Litter Cake is back, baby! It looks gross, but it tastes delicious. Moist vanilla buttermilk Texas sheet cake, frosted with vanilla buttercream and topped with crushed golden Oreos, a little bit of green food coloring (Fresh Step litter!) and some melted Tootsie Rolls for.. uh...decoration. Comes in actual brand new cat pan with cat scooper that you get to keep!  13X9 flat cake lined with parchment.  

 Not into spooky or gross-out vibes for Halloween? Try a sweet Strawberry Ghosties cake. Three tender layers of pink cake with pureed fresh strawberries in the batter, frosted with vanilla bean buttercream tinted light pink. Decorated for Halloween with marshmallow spiderwebs, white and gold deco and white chocolate ghosts. So sweet for a non-scary Halloween.  3-layer, 8-inch cake.

A great companion to the Strawberry Ghosties cake for your non-scary Halloween table! They'll love these adorable vanilla, fall-spiced cupcakes including freshly grated nutmeg, Saigon cinnamon, ginger, and cardamom, frosted with a swirl of whipped vanilla bean cream cheese frosting dyed orange and dressed up as cute little pumpkins with Dot's pretzel stems and frosting vines. 24 cupcakes. Not into fall spice? Pick another flavor.

 My Black Velvet Drip Cake is spooky for the season! Three layers of rich, dark chocolate cake using lots of real black cocoa, frosted with white vanilla bean American buttercream, then covered in a black, shiny drip glaze made on the stovetop with mostly black cocoa and a little food coloring. Spooky! 3-layer, 8-inch cake  

A fresh blueberry explosion! Two whole boxes of blueberries go into the from-scratch, stovetop blueberry jam. The jam gets nestled between three layers of soft, white velvet cake and frosted with whipped vanilla cream cheese frosting swirled with more jam.  3-layer, 8-inch cake. 

It's a pecan pie in cake form! My soft, brown sugar cake is filled with a fresh, stovetop pecan pie filling and frosted with a whipped brown sugar buttercream. It makes a tall, impressive cake, decorated with more filling and pecan halves on top of swirls. Definitely a crowd-pleaser for Thanksgiving instead of the usual pecan pie. 3-layer, 8-inch cake.  

A perfect cake for cherry pie lovers. Fluffy white velvet almond cake layers filled with thick layers of cherry pie filling made that day on the stovetop from both sweet and sour cherries. Frosted with almond American buttercream and decorated with piped frosting and more cherry filling on top to make FOUR layers of cake and FOUR layers of cherry pie filling! Cherry to the max! 4-layer, 8-inch cake.      

If you love chocolate cream pie, here's your cake! Three supermoist layers of dark chocolate cake, filled with creamy, from-scratch, chocolate pastry cream made with Guittard 63% chocolate chips, and scattered with semisweet mini chocolate chips. Frosted with chocolate or vanilla buttercream, your choice. Decorated with swirls and more Ghirardelli mini chips. 3-layer 8-inch cake. 

Do you love lemon? Well this cake has HUGE lemon flavor! Three lemon cake layers featuring fresh lemon juice and zest are filled with tart stovetop lemon curd which uses another four lemons and tastes exactly like the filling of lemon meringue pie. Frosted with marshmallow flavored buttercream and decorated with sugared lemon rinds on top. 3-layer, 8-inch cake. 

FOUR separate from-scratch elements make the perfect cake for key lime pie lovers! Three fluffy layers of lime cake using fresh juice and zest, filled with fresh, stovetop Key lime curd and frosted with marshmallow buttercream for the “meringue “before being coated around the outside with a freshly-made, oven-baked graham cracker snack as the “crust“.  Deluxe! 3-layer 8 inch cake.

If you love streusel top apple pie, you’ll love it as a cake! I add reduced apple cider syrup to my white batter to get three fluffy layers of apple cider cake. Next, I hand peel, core and slice paper thin four apples and cook them with cinnamon, nutmeg, cloves and cardamom into a delicious apple pie filling. Frosted with with vanilla bean buttercream and an oven-baked oatmeal pecan streusel for texture and nutty crunch! Perfect for Thanksgiving as an alternative to apple pie.

Three tender layers of cinnamon apple cake incorporating four whole, large Granny Smith apples into the batter, both chopped and grated, to give it lots of fresh apple flavor and interesting texture. Next, it gets layered with freshly made, stovetop caramel sauce and whipped cinnamon cream cheese frosting! Decorated with caramel drip. Ask for chopped peanuts on top and sides for $3 extra to complete the caramel apple flavor profile! 3-layer, 8-inch cake. 

Ok, it's not technically a pie as a cake, but your holiday table needs cranberries! Three tender, orange cake layers flavored with orange juice and zest, layered with three layers of freshly made, stovetop, tart fresh cranberry jam and frosted all over with orange, whipped buttercream frosting. Perfect for Thanksgiving! 3-layer 8-inch cake.  

Soft white velvet coconut cake layered with fresh, stovetop coconut pastry cream and frosted all over with vanilla buttercream patted with lots more shredded coconut. This cake can be made as shown with plain coconut to make a white/white cake, or you can request toasted coconut for a more chewy texture and a tan-colored appearance. 8-inch, 3-layer cake.

Banoffee Pie combines banana and caramel with a cookie crust, and so does this cake! Three yellow velvet layers are filled with smooth, stovetop banana pastry cream and frosted with banana flavored buttercream, then decorated with mini vanilla wafers, and a drizzle of caramel. Enjoy everyone’s favorite childhood dessert as a cake! 3-layer, 8-inch cake.

Three fluffy layers of white cake flavored with almond and filled with a from-scratch, stovetop, peach pie filling and frosted with amaretto American buttercream. Decorated with rosettes and a swirl of the filling. Don't like almond? Ask for vanilla instead. 3-layer, 8-inch cake    

 An orange lover's dream. Three layers of orange velvet cake flavored with lots of orange juice and zest, filled with a fresh, stovetop, tangy orange curd and frosted with whipped orange cream cheese frosting. Orangey, creamy bliss! 3-layer, 8-inch cake. 

Pears are so delicious in the fall. Three extra tall layers of tender buttermilk cardamom cake, filled with a stovetop compote made with four whole, fresh pears, sliced thin and cooked down with brown sugar and lemon juice until caramelized. Frosted with cardamom and cinnamon American buttercream for a warm-spiced finish. Garnished with textured sides and top, plus more pear compote for a tall, impressive finish. 3-layer, 8-inch cake 

If you love peanut butter pie, here's your cake! Three supermoist dark chocolate cake layers are spread with a half a jar of chunky name brand Jif peanut butter and frosted with Guittard 63% dark chocolate ganache, then studded with from-scratch, freshly made, crunchy, nutty peanut brittle. Peanut-tastic! 3-layer, 8-inch cake. 

For the pistachio lovers, pistachio three ways! Three fluffy layers of white velvet cake are layered with fresh, stovetop pistachio pastry cream incorporating 2 whole cups of ground nuts. Frosted with pistachio buttercream featuring another 1/2 cup of finely ground nuts, before being  decorated with chopped, toasted pistachios around the outside and on top. A pistachio lovers dream!  

It's a Thanksgiving must-have, so why not bring the best possible version of it to wow your family? Creamy pumpkin pie filling spiced delicately with Saigon cinnamon, ginger, nutmeg, cloves and allspice, topped with fresh, lightly sweetened stabilized whipped cream and tucked into a crust made with half gingersnap cookies and half oatmeal cookies for just the right amount of spice and chew. It's the best! 9-inch pie in reusable metal tin. 

Freshly whipped, lightly sweetened whipped cream is folded on top of stovetop dark chocolate cream pie filling using Guittard 68% chocolate chips and tucked into a baked  Oreo cookie crust.  Decorated with crumbled cookies on top. Not into Oreos? Choose your cookie crust: pecan shortbread, graham cracker, chocolate chip cookie or nilla wafer. 9-inch pie in reusable metal tin. 

Your family will love this classic coconut cream pie made with fresh, lightly sweetened whipped cream and a thick layer of stovetop, toasted coconut pastry cream, tucked into a baked cookie crust. Decorated with more toasted coconut on top. Choose your cookie crust: samoa cookies, pecan shortbread, graham crackers, biscoff cookies or nilla wafers. 9-inch pie in reusable metal tin. 

A recipe given to me by an old family friend in Atlanta. First I roast sweet potatoes to earthy sweetness, then add cinnamon, ginger, cardamom, mace, and clove to warm the pie from within, while fresh orange zest brightens the richness. (Ask for a splash of bourbon too!) The filling is nestled into a buttery cookie crust and topped with swirls of stabilized whipped cream. Choose your cookies: pecan shortbread, gingersnaps, biscoff, oatmeal or graham cracker. 9-inch pie in reusable metal tin. 

The famous tangy sweet pie filling made on the stovetop with real Key lime juice and zest and tucked into a graham cracker crust,  topped with lightly sweetened stabilized whipped cream and lime zest and slices. 9-inch pie in reusable metal tin. 

Lemon chiffon pie features a light, airy lemon filling tucked into a buttery graham cracker crust and topped with lightly sweetened whipped cream. With plenty of tart, lemony flavor, this pie makes a bright and sunny addition to your Thanksgiving table. 9-inch pie in reusable metal tin. 

A cross between peanut butter cheesecake and a Reese’s cup, but lighter, fluffier, and cold from the fridge! The filling is rich but not too dense, and the chocolate cookie crust underneath gives it texture and bite, while the chopped Reese's cups on top send it over  edge. Every bite is sweet, salty, and chocolatey. 9-inch pie in reusable metal tin. 

A southern (and Texan!) staple, homestyle pecan pie in my famous all-butter, from-scratch, flaky, crunchy crust. Sure, you've had pecan pie before, but mine is the perfected version of a true classic. I deeply toast the nuts and my pie crust is second to none.  (Picture is before baking)  Don't forget to buy the vanilla ice cream and serve it warm. Yum. 9-inch pie in reusable metal tin. 

I've perfected apple pie by slicing six whole apples paper thin, spicing them with cinnamon, ginger, allspice and fresh grated nutmeg , then adding my secret ingredient - boiled down apple cider syrup, before tucking it into my famous, all-butter crunchy crust. Topped with a second crust lattice sprinkled with sparkle sugar. Rather have an oatmeal pecan streusel crumble top? Add $3.  9-inch pie in reusable metal tin. 

A classic. You'll love 6 cups of fresh, ripe strawberries brightened with lemon juice and encased in my from-scratch, all-butter crunchy pie crust with lattice top. Go half rhubarb for the same price. Delicious! 9-inch pie in reusable metal tin. 

This from-scratch pie is bursting with lots of ripe blackberries and blueberries, with a little fresh lemon juice to round out the flavor. All piled into my from-scratch, crunchy, all-butter pie crust. 9-inch pie in reusable metal tin. *Want only blueberries or only blackberries? Same price, just let me know. 

The perfect cherry pie! 3 cups of sour cherries and 3 cups of sweet cherries brightened with lemon juice and encased in my from-scratch, all-butter crunchy pie crust with lattice top. Cherry good! 9-inch pie in reusable metal tin. 

Celebrate peaches with this delicious pie. Large slices of ripe peaches are layered with butter and sugar and topped with a decorative lattice. All-butter crust, all from scratch.  9-inch pie in reusable metal tin. 

One whole fresh pineapple, hand cut into chunks and cooked down with cinnamon stick plus lemon zest and juice , then loaded into my famous, all-butter, from-scratch pie crust. (picture is before the top lattice crust is added) Sweet, crunchy, buttery, delicious! Popular in Mexico, especially Tampico.  9-inch pie in reusable metal tin. 

LIMITED TIME CAKE Between the pastry cream and the cake layers, there's a whole bottle of eggnog in each cake! Three tender layers of eggnog cake with added fresh grated nutmeg, filled with stovetop eggnog pastry cream and then frosted with vanilla bean mascarpone frosting including 2T of top-shelf bourbon. Garnished with candied rosemary fronds and candied cranberries plus sparkle for a look that says, Happy Holidays!  3-layer, 8-inch cake. 

LIMITED TIME CAKE The perfect Christmas cake to wow a crowd. Three extra moist layers of spicy gingerbread cake, layered with crunchy Biscoff cookie butter spread and frosted with maple mascarpone cream. Decorated with gingerbread people and rosemary trees with holiday snow!  3-layer, 8-inch cake. 

Candy canes say Christmas like no other candy. Three layers of supermoist dark chocolate cake, frosted with pink peppermint buttercream with just the right amount of flavor, and coated with crushed candy cane and a textured swirl on top. I give you two candy canes to make a <3 on top. Peppermint love!  3-layer, 8-inch cake. 

Your table needs an all white, sophisticated White Christmas sparkle cake! I make my own vanilla by soaking Madagascar vanilla beans in vodka for three months. This delicious cake features three fluffy white velvet cake layers sandwiched with from-scratch, stovetop vanilla bean pastry cream and white chocolate chips. Frosted between and all over with vanilla bean buttercream. Decorated with kisses of frosting and white chocolate chips plus sparkle sugar. 3-layer, 8-inch cake.   

Your holiday table needs cranberries! Three tender, orange cake layers flavored with orange juice and zest, layered with three layers of freshly made, stovetop, tart fresh cranberry jam and frosted all over with orange, whipped buttercream frosting. Perfect for Christmas! 3-layer 8-inch cake.  

Just like grandma used to make! Three tall, fluffy layers of  buttery yellow cake that’s coated in the ultimate caramel icing. The icing is cooked slowly on the stovetop until it reaches the perfect temperature, then whipped and poured over the cake. No shortcuts here, just old fashioned goodness. 3-layer, 8inch cake.

Take your family to the Caribbean this Christmas with cake! Coquito is a Puerto Rican and Caribbean holiday drink featuring coconut, warm spices and dark rum. Now you can taste it as a cake! Three tender cinnamon/nutmeg cake layers are filled with fresh, stovetop coconut pastry cream and frosted with Myers dark rum buttercream.  Yum! 3-layer 8-inch cake.  

These soft, chewy sugar cookies taste like Christmas! They feature real chai tea leaves mixed into the batter that melt into the cookie and leave it spicy and cozy.  Topped with a a sweet eggnog icing, it's your new favorite cookie. Price includes 25 cookies.

Three layers of rich, dark chocolate cake, layered with my fresh, stovetop whipped marshmallow fluff and frosted with milk chocolate buttercream (or ask for lightly sweet chocolate mousse frosting). Decorated with large marshmallows. If you want a freshly made, baked graham cracker snack around the outside and on top, just ask for a S'mores cake instead ($3 more) and you're ready for the campfire! 3-layer, 8-inch cake

Soft, spicy, gingerbread cupcakes frosted  with vanilla latte espresso buttercream and a swirl of caramel sauce. Decorated with  chopped Heath Bar toffee. Tastes like the warm, spicy winter holidays.  24 cupcakes.

It's a pecan pie in cake form! My soft, brown sugar cake is filled with a fresh, stovetop pecan pie filling and frosted with a whipped brown sugar buttercream. It makes a tall, impressive cake, decorated with more filling and pecan halves on top of swirls. Definitely a crowd-pleaser for Thanksgiving instead of the usual pecan pie. 3-layer, 8-inch cake.  

A perfect cake for cherry pie lovers. Fluffy white velvet almond cake layers filled with thick layers of cherry pie filling made that day on the stovetop from both sweet and sour cherries. Frosted with almond American buttercream and decorated with piped frosting and more cherry filling on top to make FOUR layers of cake and FOUR layers of cherry pie filling! Cherry to the max! 4-layer, 8-inch cake.      

Wouldn't it be fun to have every kid at Christmas dinner grab an oatmeal cream pie off of the cake before eating the cake which tastes like a giant oatmeal cream pie? TWO from-scratch desserts in one! Three layers of soft, oatmeal cake featuring a total of 5 1/2 cups of cooked oatmeal in the batter get layered with my whipped vanilla bean buttercream and decorated with a whole recipe worth of mini oatmeal cream pies made separately from scratch! Everyone can grab an oatmeal cream pie first and t

Three tender layers of cinnamon apple cake incorporating four whole, large Granny Smith apples into the batter, both chopped and grated, to give it lots of fresh apple flavor and interesting texture. Next, it gets layered with freshly made, stovetop caramel sauce and whipped cinnamon cream cheese frosting! Decorated with caramel drip. Ask for chopped peanuts on top and sides for $3 extra to complete the caramel apple flavor profile! 3-layer, 8-inch cake. 

If you love streusel top apple pie, you’ll love it as a cake! I add reduced apple cider syrup to my white batter to get three fluffy layers of apple cider cake. Next, I hand peel, core and slice apples paper thin and cook them with cinnamon, nutmeg, cloves and cardamom. Frosted with vanilla bean buttercream and an oven-baked oatmeal pecan streusel for texture and nutty crunch! Perfect for the holiday table as an alternative to apple pie. 3-layer, 8-inch cake.

Who needs pumpkin spice when you can have APPLE spice! Two soft applesauce cake layers are spiced up with lots of cinnamon, allspice, ginger and freshly grated nutmeg, then frosted with whipped vanilla bean buttercream. Next I cut Granny Smith apples to make a stovetop spiced apple pie filling with dark brown sugar and cinnamon that makes its own pan caramel and use this to fill AND top the cake. Yum! This 2-layer, 8-inch cake is a little smaller than most of my others but huge on flavor! 

One of my most popular and crowd pleasing cakes for any event or party! Three layers of my famous super-moist dark chocolate cake, the bottom two sandwiched with chocolate ganache and the next layer sandwiching a "whipped cream' ermine frosting layer made with a special process to mimic the real Ding Dong cream! Frosted all over with Guittard 68% dark chocolate ganache and decorated with a textured swirl. 3-layer, 8-inch cake. 

For the pistachio lovers, pistachio three ways. Three fluffy layers of white velvet cake are layered with fresh, stovetop pistachio pastry cream incorporating 2 whole cups of ground nuts. Frosted with pistachio buttercream featuring another 1/2 cup of finely ground nuts, before being  decorated with chopped, toasted pistachios around the outside and on top. A pistachio lovers dream!  3-layer, 8-inch cake.

You've never had German Chocolate Cake like this! Supermoist, rich dark chocolate cake covered with lots and lots of creamy, stovetop coconut pecan filling, fresh and from scratch. If you've got a German chocolate cake lover in your life, they'll be VERY happy with this cake. Also available with chocolate ganache around the sides, instead of double coconut/pecan frosting. Available as a 9X13 sheet cake, 3-layer, 8-inch cake, or 24 cupcakes.

If you love chocolate cream pie, here's your cake! Three supermoist layers of dark chocolate cake, filled with creamy, from-scratch, chocolate pastry cream made with Guittard 63% chocolate chips, and scattered with semisweet mini chocolate chips. Frosted with chocolate or vanilla buttercream, your choice. Decorated with swirls and more Ghirardelli mini chips. 3-layer 8-inch cake. 

Brighten up your holiday with citrus! This cake has HUGE lemon flavor! Three lemon cake layers featuring fresh lemon juice and zest are filled with tart stovetop lemon curd which uses another four lemons and tastes exactly like the filling of lemon meringue pie. Frosted with marshmallow flavored buttercream and decorated with sugared lemon rinds on top. 3-layer, 8-inch cake. 

Your family will ooh and a the most delicious and deluxe of cakes: the Black Forest! This cake features FOUR from-scratch components to make one amazing cake. My supermoist chocolate cake layers are filled with freshly-made dark cherry jam including half a cup of kirschwasser cherry brandy (optional), then frosted with an Ermine frosting to mimic whipped cream. Decorated with swirls, fresh cherries and housemade chocolate curls, plus another dollop of the cherry jam on top. 3-layer, 8-inch cake.

FOUR separate from-scratch elements make the perfect cake for key lime pie lovers! Three fluffy layers of lime cake using fresh juice and zest, filled with fresh, stovetop Key lime curd and frosted with marshmallow buttercream for the “meringue “before being coated around the outside with a freshly-made, oven-baked graham cracker snack as the “crust“.  Deluxe! 3-layer 8 inch cake.

Soft white velvet coconut cake layered with fresh, stovetop coconut pastry cream and frosted all over with vanilla buttercream patted with lots more shredded coconut. This cake can be made as shown with plain coconut to make a white/white cake, or you can request toasted coconut for a more chewy texture and a tan-colored appearance. 8-inch, 3-layer cake.

Three yellow velvet layers are filled with smooth, stovetop banana pastry cream and frosted with banana flavored buttercream, then decorated with mini vanilla wafers, and a drizzle of caramel. Enjoy everyone’s favorite childhood dessert as a cake! 3-layer, 8-inch cake.

An impressive and delicious cake for your holiday table! I fill three of my supermoist chocolate cake layers with the famous Dubai mixture of hand-toasted kadayif, melted white chocolate and in-house made roasted pistachio paste filling, then cover it with a thick, fudgy Guittard 68% chocolate ganache for that candy bar vibe.  Decorated with chopped pistachios and rose petals, it's the prettiest viral sensation! 3-layer, 8-inch cake. 3-layer, 8-inch cake    

 A very sophisticated and adult cake. Three soft, velvet yellow layers, filled with from-scratch, stovetop Baileys Irish cream pastry cream, then finished with a light, whipped coffee and cream buttercream. Decorated with monochromatic, off center swirls and frosting kisses, plus chocolate covered espresso beans and a final dusting of espresso powder. 3-layer 8 inch cake. 

Peanut brittle is so Christmas. Three supermoist dark chocolate cake layers are spread with a half a jar of chunky name brand Jif peanut butter and frosted with Guittard 63% dark chocolate ganache, then studded with from-scratch, freshly made, crunchy, nutty peanut brittle. Peanut-tastic! 3-layer, 8-inch cake. 

Milk and cookies is not just for Santa! The kids at the Christmas gathering will be just *waiting* to grab a homemade cookie off of the top and the adults will love the thick, soft cake layers that taste exactly like chocolate chip cookies with vanilla (milk) frosting. 3-layer, 8-inch cake. 

Celebrate Hanukkah with this festive cake.  I take my tender vanilla buttermilk Bundt cake and fill it with fresh strawberry jam to mimic a giant sufganiyah, then I dress it up with blue vanilla buttercream, and nine white swirls topped with gelt.  Hanukkah Sameach! One 10-inch Bundt cake.

Celebrate New Year's with Champagne and strawberries! Three tender cake layers flavored with real pink champagne and chopped fresh strawberries,. Frosted with whipped cream cheese frosting incorporating more pink champagne. Decorated with three fresh strawberries and pink sugar “bubbles”. Cheers!   3-layer, 8-inch cake, 24 cupcakes or 13X9 flat cake

Coffee flavored cake with a boozy soak and frosting!  Three tender cake layers infused with espresso from my home machine, plus cocoa and Kahlua, are then soaked in a top shelf vodka/Kahlua syrup and then frosted with an espresso and Kahlua buttercream. Decorated with a drizzle of the syrup and chocolate covered espresso beans. . 3-layer, 8-inch cake. 

A very sophisticated and adult cake. Three soft, velvet yellow layers, filled with from-scratch, stovetop Baileys Irish cream pastry cream, then finished with a light, whipped coffee and cream buttercream. Decorated with monochromatic, off center swirls and frosting kisses, plus chocolate covered espresso beans and a final dusting of espresso powder. 3-layer 8 inch cake.  

Take a tropical vacation with my Mango Dark and Stormy! Dive into my tender white velvet cake soaked in dark Meyer's rum, then filled with fresh, stovetop mango pastry cream and frosted all over with buttercream including lime zest and grated fresh ginger for a zingy, spicy finish. Yum! 3-layer, 8-inch cake. 

Three tender layers of grapefruit cake (for Paloma) or white velvet cake (for Margarita), layered with fresh, stovetop lime curd including juice and zest and frosted with real agave tequila lime buttercream! It even has a rim of salt (or sugar by request) on top. No extract is used in this cake, only fresh juice and zest. 3-layer, 8-inch cake. 

 Three super-moist layers of dark chocolate cake including a whole 12 ounces of Guinness beer, frosted between and all over with Bailey’s Irish Cream buttercream, incorporating a whole cup of Baileys. Decorated with swirls. Boozy and chocolatey goodness. 3-layer, 8-inch cake, 24 cupcakes or a 13X9 flat cake, same price. 

So refreshing with all the flavors of the drink! Fresh mint cake with fresh, stovetop lime curd filling and Mojito buttercream. First, I grind a half cup of fresh mint leaves into sugar and add it to the cake layers, then I fill the layers with fresh lime curd with a few splashes of dark rum, and frost it all with Mojito buttercream including all three flavors. Cheers! 3-layer, 8-inch cake.

Three layers of white velvet coconut cake soaked in Meyers dark rum before being layered with fresh pineapple jam and frosted with coconut American buttercream. Toasted coconut around the outside and on top lends some crunch and texture, but you can request untoasted for an all-white look. 3-layer, 8-inch cake.

Coquito is a Puerto Rican drink  featuring coconut, warm spices and dark rum. Now you can taste it as a cake! Three tender cinnamon/nutmeg cake layers are filled with fresh, stovetop coconut pastry cream and frosted with Myers dark rum buttercream.  Yum! 3-layer, 8-inch cake.