Menu/price list

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 classic! Three tender red velvet cake layers tinted with not-too-much red coloring and frosted with creamy, vanilla bean whipped cream cheese frosting. Yum! Available as 24 cupcakes, a 9X13 sheet cake or a 3-layer, 8-inch cake.

A California original 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.

Made in Boston since 1856! 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.

Missing your grandma's Caramel Cake? I'm here making it just like hers! Fluffy yellow velvet layers are frosted with stovetop caramel frosting made the old way with a candy thermometer over the course of an hour. Give it a try and be transported to your childhood.  3-layer, 8-inch cake or 9X13 sheet cake.

Supermoist dark chocolate cake covered with lots and lots of creamy, stovetop coconut pecan filling, fresh and from scratch. Also available with chocolate ganache around the sides, instead of double coconut/pecan frosting. Available as a 9X13 sheet cake or a 3-layer, 8-inch cake, or even 24 cupcakes, all same price.

You'll be in a sparkly wonderland with this white on white on white cake! Three white velvet cake layers flavored with my homemade vanilla bean extract, frosted with vanilla bean American buttercream and decorated with white sparkle sugar and snowflakes. Perfect for a small wedding or gathering. Want a more deluxe vanilla cake? Check out my Ultimate Vanilla Whiteout Cake under Spring/Summer Flavors. 3-layer, 8-inch cake, 24 cupcakes or 13X9 flat.

Soft white velvet vanilla layers flavored with  "wedding cake" extract (halfway between almond and orange) filled with stovetop seedless berry jam cooked down from fresh berries and frosted with whipped Vanilla American buttercream. Choose from peach, blackberry or strawberry for the jam. Decorated with off-center piped swirls and white crystal sugar for sparkle. 3-layer, 8-inch cake. 

What a festive, colorful way to celebrate! Tender white velvet cake layers with colorful sprinkles and whipped vanilla bean buttercream frosting. Decorated with swirls of frosting and more sprinkles. Let's party! 3-layer, 8-inch cake, 24 cupcakes, or 13X9 flat.

Craving an old-fashioned Betty Crocker strawberry/vanilla cake, but all from scratch? I got you! Three layers flavored with reduced fresh strawberry juice and tinted pink, frosted all over with American buttercream featuring my homemade vanilla bean extract. Decorated with a heart made from dehydrated strawberry powder for an extra pop of concentrated flavor. Retro cake deliciousness, but all from scratch. 3-layer, 8-inch cake, 24 cupcakes or 13X9 flat cake.

Originating in 1829  New Orleans, it's a berry delicious classic! 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. 

Classic, but all from scratch! Super tender yellow cake under fresh pineapple rings (not canned) and maraschino cherries soaked in a from-scratch pan caramel. The best possible version of the classic. 9 inch, 1-layer cake. Note: I put 1T of dark Jamaican rum in the cake and 2T on top after baking. Let me know if you don't want it.

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.

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: *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.

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!

Bananas became very popular in America in the 1940s, so banana is for sure a classic flavor. Three layers of supermoist banana cake incorporating 4 whole, ripe bananas, baked golden brown and frosted all over with whipped Saigon cinnamon cream cheese frosting and decorated with a dusting of more Saigon cinnamon and a textured swirl. 3-layer, 8-inch, 24 cupcakes or 13X9 flat.

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.

Three tender layers of white velvet coconut cake layered and frosted with whipped coconut cream buttercream and shredded coconut, then covered with lots more shredded coconut. Choose untoasted coconut for a white/white cake, or toasted coconut for crunch and a light brown appearance. 3-layer, 8-inch cake, 24 cupcakes or 13X9 flat cake. Note: Check out my two other, more deluxe, coconut cakes under the tab Spring/Summer.

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.

Three fluffy white velvet cake layers incorporating a whole jar of chopped maraschino cherries OR a ton of mini chocolate chips. Frosted between the layers and all over with cherry flavored American buttercream. Decorated with freshly whipped cream and stemmed maraschino cherries.  Looks great on a picnic table! 3-layer, 8-inch cake, 24 cupcakes or 13X9 flat.

Three layers of soft yellow velvet cake, which means a thick, soft, velvety crumb that's still moist. Frosted with milk chocolate chocolate buttercream (or request dark chocolate) with an old-fashioned spatula swirl for deco. A simple classic! 3-layer, 8-inch cake or 9X13 sheet cake or 24 cupcakes, all for the same price.

Three tall, fluffy cake layers marbled with yellow and dark chocolate batters to create an impressive and delicious presentation at your next get-together! Frosted with milk chocolate buttercream and decorated with frosting swirls and sparkle sugar. 3-layer, 8-inch cake, 24 cupcakes or 13X9 flat cake.

The most delicious and deluxe of classic 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 dark chocolate curls, plus another dollop of the cherry jam on top. 3-layer, 8-inch cake.

Pink champagne cakes were all the rage in the 1950s! Taste a real classic. Three tender 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. 

A Brooklyn bakery invented the chocolate blackout cake in 1942 to commemorate the mandatory blackouts during World War II that protected the Brooklyn Navy Yard. Now you can try this classic cake.  Three supermoist layers of dark chocolate cake, filled with creamy, from-scratch, stovetop chocolate pastry cream and Ghirardelli mini chocolate chips, then frosted with milk or dark chocolate whipped cream buttercream. Decorated with swirls and mini chips. 3-layer 8-inch 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. 

*If you like this cake, you may like my Celebration Sheet Cake for parties! Check it out under Spring/Summer Cakes.

 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. Take one to work and keep one for home! Two 9X12 cakes in foil pans.