Chocolate (regular or dark)
Cookie and Cream
Double click here to add text.
As shown to the left as well as:
Praline w/Vanilla Wafer Crust
White Chocolate/Lime Ribbon w/Graham Cracker Crust
I make a European style buttercream as well as a modern style buttercream. The norm is Italian Style which is silky smooth. There are several others available: German & French (which have egg yolks so more custardy) and Swiss. Typically, I do not use shortening so this is the real deal which is evident in the taste.
Most of the cake flavors are available as frosting as well as the following:
Brown Sugar Cinnamon (for the Snickerdoodle cake)
Available filled or unfilled