Cake Elements
To create your unique cake, please use the following as a guide to select: type of cake layers, icing on the outside of the cake, filling for in-between cake layers and the size of the cake.
Types of Cake Layers
- Golden
- Chocolate
- Mixed (Chocolate and Golden)
- Carrot
- Angel’s Food
- Hazelnut
Types of Icing
Buttercream
Available in: Vanilla White, Chocolate Brown
- Sweetest icing that is a bit heavier than whipped cream
- May stay out of refrigerator/cooler for longer periods of time.
- Buttercream will stand heat best out of all icings
- Dairy-free
Whipped Cream
Available in: Vanilla White
- Mid-sweetness level; lighter icing
- Must be kept in cool place, preferably a refrigerator or cooler until serving time
- Milk-based
Mousse
Available in: Vanilla White, Chocolate, Caramel
- Plain mousse is the least sweet icing available, but Caramel and Chocolate may make the icing sweeter
- Must be kept in cool place, preferably a refrigerator or cooler until serving time
- Milk-based
Filling
- Vanilla Buttercream
- Chocolate Buttercream
- Lemon Buttercream
- Vanilla Mousse
- Chocolate Mousse
- Lemon Mouse
- Caramel Mousse
- Apricot Preserve
- Lemon Preserve
- Raspberry Preserve
- Strawberry Preserve
- Mocha
- Custard (Bavarian Cream)
- Lemon
- Fudge
- Fresh Strawberry
- Fresh Banana
- Fresh Strawberry and Banana
Sizes
Round Cakes
- 6” serves 6-8 people
- 8” serves 8-12 people
- 10” serves 12-18 people
- 12” serves 18-24 people
- 14” serves 25-36 people
- 16” serves 35-45 people
Rectangular Sheet Cakes
- ¼ Sheet serves 18-24 people
- ½ Sheet serves 40-50 people
- Full Sheet serves 80-100 people