Cakes and Cupcakes: Special Occasion Cakes
Price List
"If I knew you were comin' I would have baked a cake" is an old ditty my dad used to sing. Well, who has the time to bake nowadays? Sure, there's the ease of a box mix or a store bought cake with 50 others just like it. But really: if the occasion is truly special wouldn't you prefer a truly special cake?
I also make cakes that are not on the menu, i.e., cakes without white sugar, chiffon cakes, etc. Additional costs for ingredients and labor may apply. Thank you! Cake Price List
Cake flavor selections
Ingredients available upon request. Except in vegan recipes, all cakes are made with white cake flour, fresh butter and fresh eggs.
- Carrot
- Chocolate
- Chocolate Fudge, or Devil's Food
- Chocolate Mousse (flourless, gluten-free)
- Lemon
- Mocha
- Red Velvet
- Vanilla White
- Vegan Chocolate
- Yellow
Filling Selections
- Chocolate Buttercream
- Cream Cheese
- Espresso Chocolate or Espresso Vanilla Buttercream
- Lemon Curd Buttercream
- Raspberry Buttercream
- Vanilla Buttercream
Frosting Selections
- Cream Cheese
- Chocolate Buttercream
- Espresso Chocolate or Vanilla Buttercream
- Fat-Free Lemon Icing
- Poured Ganache
- Vanilla Buttercream
Carrot: Everybody has an idea of how carrot cake ought to be, and I'm open to your ideas. The way I like it includes shredded coconut and rum-soaked raisins with walnuts embedded on the sides. I recommend Cream Cheese Frosting and Vanilla Buttercream Filling, as pictured here. But then again you might have your own ideas.
Chocolate Cake: Made with sour cream and cocoa, this basic, old-fashioned chocolate cake is perfect for kids' parties and for those who prefer their cake on the light and tender side. Pictured here with Vanilla Buttercream Frosting, Raspberry Buttercream Filling and decorated for a birthday party with fresh flowers.
Chocolate Fudge Cake: Often called Devil's Food, this is a richer, darker, denser , and more grown-up version than the chocolate cake above. Made often with Chocolate Buttercream Frosting and Filling and decorated with fresh flowers and candied rose petals, this chocolate with chocolate and chocolate is my most-often ordered cake.
Flourless chocolate torte: A chocolaholic's delight, this dense and truffle-like torte is little more than one inch thick and is drizzled with chocolate ganache. Inside the flour has been replaced by crushed almonds and the finished cake is encircled by a halo of chopped almonds. A truly special treat, especially for those with gluten-free dietary restrictions. Available in 9-inch rounds only.
Lemon cake: The combination of egg whites and whole eggs makes for a lovely cake light in texture. Bits of fresh lemon peel cut through the sugar for those who prefer cake on the less-sweet side. It is lovely with Vanilla Buttercream Frosting and Filling, decorated with fresh flowers and candied lavender.
Mocha: With espresso and chopped coffee beans added to the basic Chocolate Cake above, this flavors pairs nicely with either of the Espresso Buttercreams. Espresso Vanilla is especially nice.
Red Velvet: This is my personal favorite, and not just because of the eye-popping color. This cocoa-based chocolate cake has a remarkably light texture and is a staple at both the swanky Waldorf-Astoria Hotel and diners in the American South (remember the one shaped like an armadillo in the movie "Steel Magnolias"?). Buttermilk lends a slight tang to the finish. Traditionally a Red Velvet cake is paired with Cream Cheese Filling and Frosting. Pictured here with flaked coconut on the sides.
Vanilla White cake: For more than just weddings! There's nothing wrong with this most basic of cakes. Made with the white of the egg (no yolks), the texture is very light, the flavor delicious. It's quite elegant when paired with Vanilla Buttercream, Lemon Curd Buttercream Filling and fresh flowers.
Vegan chocolate cake: Made with vegetable oil and no eggs, even non-vegans love this cake, especially those counting calories and fat grams… Similar in taste and texture to the Chocolate Cake above, the addition of white vinegar adds a pleasant tang. Non-vegans may wish to pair this cake with vanilla or chocolate buttercream. Recommended with fat-free lemon icing. Non-vegans may enjoy adding a fluffier buttercream.
Yellow Cake: Flipper Fanny's signature cake is Yellow Cake with Lemon Curd Butter Cream Filling and topped with Chocolate Buttercream Frosting, which is delightful. There's lots of egg yolks in the batter, which makes for a rich flavor and moist texture.