
This cupcake was our bestseller at the Holiday Open House. It's a chocolate cupcake with peppermint buttercream and has crushed candy canes on it. Definitely a crowd pleaser!
I made this "tasting cake" for a customer. It was originally supposed to be plain ivory but couldn't bear to leave it naked! Plus, since it was just a practice run I thought I would try out some beading. The cake is all almond; cake, buttercream and fondant. The ivory fondant is studded with white buttercream beading.

Today we finished the three tier camouflage cake for a baby shower tomorrow. It turned out to be a little bit of a nightmare. Because the fondant was so dark, it was tricky to perfect (unlike lighter colors, the darker ones show more flaws). But here it is! It consists of 10", 8", and 6" squares. The cake is basic white almond with vanilla buttercream and a layer of fresh strawberries. The fondant is also almond flavored (tastes great with strawberries). The cake is topped with a camouflage bow to match the baby's nursery decor and baby shower theme.

Flavor Combinations
Vanilla with Vanilla Buttercream
Chocolate with Chocolate Buttercream
Vanilla with Chocolate Buttercream
Chocolate with Vanilla Buttercream
Lemon Sour Cream with Raspberry filling
Lemon Sour Cream with Coconut Buttercream
Vanilla or Chocolate with Raspberry filling
Vanilla or Chocolate with Strawberry filling
Almond with Apricot filling
Almond with Raspberry filling
Spice Cake with Maple Buttercream
Spice Cake with Cinnamon Sugar Buttercream
Chocolate with Mocha Buttercream
Chocolate with Green Mint Buttercream
Chocolate with Peanut Butter Buttercream
Red Velvet with Vanilla Buttercream
Pink Velvet with Vanilla Buttercream
Cookies n’ Cream: Chocolate cake with Cookies n’Cream filling
Smores: Chocolate cake with marshmallow filling and graham crackers
PB&J: Butter cake with PB buttercream and strawberry filling
Hawaiian: Buttercake with coconut buttercream, coconut flakes and macadamia nuts