quilted fondant wedding cake
morning glories cake
Oscar party cake

I've always loved baking, and make all of my cakes from scratch, using only the finest ingredients-- cage-free eggs, pure vanilla extract, butter, fresh fruit purees, etc.

I favor a European style of cake, which isn't overly sweet, but allows the natural flavors of butter, vanilla, fruit, etc. to shine through.

I can bake almost any kind of cake, but my most popular flavors are:

  • Buttermilk brownie cake filled with double-chocolate mousse: this is an incredibly moist chocolate cake with a rich, amazingly chocolately mousse made from cocoa, semi-sweet chocolate, and cream. (I also make a white chocolate mousse that's absolutely delicious.) Most people choose to pair the chocolate filling with my homemade three-berry puree, but I've also done an orange/Grand Marnier pairing.
  • White or yellow cake with homemade strawberry puree and strawberry buttercream. I buy fresh strawberries in season, make the puree (which is only lightly sweetened), which is then frozen for later use.
  • Carrot cake with pineapple and pecans. Again, an incredibly moist cake, paired with homemade cream cheese frosting.

Questions about my cakes? Contact me! Cakes by Karin