Cake Flavors
Vanilla chiffon with swirls of devil's food
White cake with pure vanilla
Chocolate lovers, this one is for you
A Louisiana specialty, devil's food with swirls of red
Italian almond paste, orange zest and vanilla sugar
Italian almond paste, toasted almonds, lemon zest and dark chocolate shavings
Texas style, pure vanilla pound cake with toasted pecans and coconut
Creamy Italian mascarpone cheese, lady fingers, chocolate shavings and our specialty espresso syrup
Traditional with carrots, walnuts and pineapple
Almond pound cake made with pure almond paste and orange zest. The layers are then splashed with amaretto and layered with amaretto and chocolate amaretto mousse. This selection is complete with cake and filling
Eggs, Philadelphia cream cheese, pure vanilla and heavy cream. Made plain, espresso, white chocolate, and our specialty, cinnamon chip. Ask about our wild berry compote that can be passed at the table
Cake Icing Choices
Cake Fillings
We pride ourselves on all of our designs and creations! Our fillings are the best and finest that you will ever taste. Our customers love the flavor combination we have to offer and the delicious designs we come up with. You can read customer testimonials throughout our site.
Remember, each tier of your cake will have 3 layers of filling and you can alternate throughout the tiers if you choose. Example, the bottom tier can be a vanilla chiffon cake with a vanilla Bavarian cream with fresh sliced strawberries. The next tier can be devil’s food cake with a chocolate mousse, and so on.
Filling Selections
Rich and creamy pure vanilla mousse. This filling goes wonderful with any of our cakes and is versatile. Our most popular tier that guests choose to use this filling with is our white chiffon cake with vanilla Bavarian and fresh sliced strawberries
This rich dark chocolate mousse is made from egg yolks, imported chocolate, heavy cream, and sugar. We suggest using the devil’s food cake for chocoholics. This filling goes well with vanilla chiffon and marble cake. Add some fresh raspberry compote to be passed around the table
A delicious Switzerland white chocolate combined with a Sabayon (sugar and cooked egg yolks) and cold fresh whipped cream. We layer this mousse with fresh curls of rich white chocolate. The result is a silky rich mousse with a slight crunch. We recommend this filling paired with our devil’s food cake with fresh raspberries
Vanilla Bavarian swirled with a chocolate mousse
Fresh squeezed lemon juice, vanilla, sugar, lemon zest, unsalted butter, and whole eggs. This filling is cooked then cooled and blended with vanilla Swiss buttercream. The result is a fresh, real lemon taste. We recommend choosing the white chiffon cake with fresh raspberries or sliced strawberries for a lovely combination
This is made just like the lemon curd, except we substitute the lemon juice for passion fruit juice. This selection pairs well with the devil’s food cake and fresh raspberries
Whole unsalted butter, Philadelphia cream cheese, vanilla, and sugar. We use this as our carrot cake filling. Add a little touch of vinegar and you complete the traditional red velvet filling. For the Italian Cream Cake, we use the standard cream cheese filling in addition to an Italian hazelnut paste
Swiss buttercream, vanilla Bavarian, Italian espresso, and Italian hazelnut paste go into making this delicious filling. We highly recommend this filling with a marble cake
Vanilla, egg whites, sugar, and whole butter. We steam the sugar and egg whites until the sugar is dissolved. Then, we whip it until it turns into a marshmallow. Fresh butter is added in. The result is a rich, smooth, buttery taste. The Swiss buttercream is used as an off-white cake icing. Add in some fresh apricot jam for the Spanish vanilla cake
Swiss buttercream with the addition of delicious melted dark chocolate. This filling goes nicely with marble cake, vanilla chiffon cake, Spanish vanilla, or devil’s food cake
Eggs, condensed milk, toasted pecans, and shredded coconut. Use a devil’s food cake for a traditional German chocolate cake