Menu / Price List

Three tender layers of yellow cake with lots of orange zest and juice, plus a half cup of triple sec (optional), filled with fresh raspberry buttercream, a homemade oven-baked almond crunch snack and unsweet raspberry purée. Frosted all over with fresh raspberry buttercream and decorated with more almond crunch snack and a swirl of raspberry. Decorated with textured striping around the sides. 3-layer, 8-inch cake.

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

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.

You'll be amazed by the flavor of actual Vietnamese iced coffee in this cake! To get authentic flavor, I buy two different coffees and mix them together 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.

All the flavors of a Thai iced tea in a cake! I brew real Thai tea and let it steep in milk before straining and adding it to the cake batter. Later I brush the layers with sweetened condensed milk and more Thai tea before frosting with a less-sweet, cardamom Ermine frosting. Topped with a sprinkle of cardamom and orange/white frosting swirled to look like the drink. 3-layer, 8-inch cake.

That 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 1/2 c. of Kirschwasser cherry brandy (optional), then frosted with a cooked roux Ermine frosting to mimic whipped cream. Decorated with swirls, fresh cherries and housemade dark chocolate curls, plus another dollop of the cherry jam on top. 3-layer, 8-inch cake.

Three extra tall layers of tender buttermilk cardamom cake, filled with stovetop pear 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 

Do you love Mexican Gansito snack cakes? This cake tastes just like it, but sooo much better! Soft, yellow velvet layers are filled with two different fillings: fresh, stovetop strawberry jam and sweet cream vanilla buttercream. Frosted all over with bittersweet 68% Guittard chocolate ganache and decorated with hand-piped ganache giant "sprinkles". 3-layer, 8-inch cake. 

This gorgeous vanilla cake will look amazing on your summer picnic table! Tender vanilla 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 an Italian chocolate chip cannoli, but in cake form! Three layers of lightly-spiced cinnamon white cake filled and frosted with fresh cannoli cream, made with both mascarpone and ricotta cheese for that authentic cannoli flavor! Decorated with Ghirardelli mini chocolate chips around the sides and on top. Delicioso! 3-layer, 8-inch cake. 

Enjoy Japanese flavors with this less-sweet cake! Three fluffy matcha green tea layers bring earthiness, while the tart/sweet, from-scratch, fresh plum jam brightens and the toasted black sesame ermine frosting contributes a lightly sweet, nutty finish. Sophisticated, different and subtle.  3-layer, 8-inch cake. Note: When fresh plums are not in stores, I'll fill with raspberry jam instead.

Four from-scratch components make one amazing cake! Three fluffy yellow velvet cake layers are filled with fresh, stovetop vanilla bean pastry cream and shards of scratch-made sugar glass that melt in and give that brulee flavor. Frosted with my special cooked roux whipped ermine frosting that mimics lightly sweetened whipped cream for a not-too-sweet finish. Decorated with more sugar glass  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.

Coquito is a Caribbean 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 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 . Spice level: enough to leave a slow burn on your tongue.

All the flavors of tiramisu in layer cake form! If you're looking for a less sweet cake, this is it. My yellow velvet "ladyfinger" cake layers are pricked with a fork and then soaked with brewed Starbucks Italian espresso before being frosted all over with less-sweet whipped amaretto Ermine frosting. Finished with a sprinkle of cocoa powder and three chocolate covered espresso beans. 3-layer, 8-inch cake.  

Do you love masala chai lattes and/or spice cakes? Then this is the cake for you! I put tons of spices in the cake and the whipped cream cheese frosting, including ginger, cinnamon, cardamom, cloves, allspice, nutmeg, and even a little black pepper. The soft, spicy cake even includes milk steeped with real chai teabags for extra layers of flavor. 3-layer, 8-inch cake.

24 tender, dark chocolate cupcakes including a whole cup of bittersweet chocolate chips, AND a whole cup of Texas pecans, oven toasted and crunchy. Topped with a freshly made, stovetop soft marshmallow that stays soft-set. Soft, smooth, crunchy, chocolatey, marshmallowy goodness! 24 cupcakes.

Now here's a showstopping cake! The official dessert of Maryland, made since the 1800s(!) will definitely bring the drama to your party.  10 layers of fluffy yellow cake  sandwiched and covered with rich chocolate ganache. 10-layer, 8 inch cake.

What's a Kringle? It's like a giant toaster strudel, but wayyyyy better! Super tender, flaky, buttery, sour cream dough chills overnight and bakes up warm with fresh fruit or chocolate filling for slicing. Choose one flavor: cherry filling made on the stovetop with both sweet and sour cherries, brown sugar pecan filling, chocolate, blackberry, raspberry or blueberry. Get a true Wisconsin delicacy here in Texas! Two straight sticks of Kringle, measuring about 5" by 14".

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. 

A tropical delight! Supermoist banana pineapple cake layers slathered with whipped vanilla cream cheese frosting, and filled with a traditional Hawaiian coconut pudding called Haupia. Haupia is lightly sweet and similar to panna cotta. Decorated on top with more squares of Haupia. 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.

One whole fresh pineapple, hand cut into chunks and cooked down with cinnamon stick and lemon zest and 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! Popular in Mexico, especially Tampico. One 9-inch pie.

Indian Golden Milk drink, called haldi doodh in Hindi, is an ancient warm drink that combines coconut milk, turmeric, almond butter, honey and warm spices like cinnamon, cardamom and ginger. Here, I've turned Golden Milk into a pastry cream inside of super fluffy, yogurt-based chai spice cake layers and frosted it with a coconut buttercream. Decorated with a spicy ginger cookie crust and a sprinkle of turmeric on top  3-layer, 8-inch cake. 

Created in Boston in 1856, this cake is a regional favorite for a reason. 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.

24 tender, cinnamon cupcakes baked, 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.

A buttery base of ground walnuts is spiced with cinnamon, cloves, and fresh lemon zest, then layered with from-scratch, seedless, fresh raspberry jam before being topped with a lattice crust and toasted, slivered almonds. One 9-inch round that cuts into 8 wedges when cut. Try this delicious, Austrian favorite!

A California regional specialty since 1936. 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.