Cake Flavors

My cake flavors are meticulously crafted to deliver the perfect harmony of every ingredient's characteristic. I hope you have the opportunity to try each of my flavors, so you can see what I mean! Each of my cakes can be made in any of the following flavor combinations: 

BEAUTIFUL IN WHITE

White Velvet Cake, Swiss Meringue Buttercream, Brown Sugar Caramel

In this combination, I bring out the beauty of white in both the cake sponge and the dreamy meringue buttercream. It is not as aggressively sweet as American buttercream, and it is much silkier in texture. The highlight of this flavor, however, is the caramel filling. The smoky touch from brown sugar and a teasing splash of Vietnamese espresso will keep you salivating for another bite.

CHOCOLATE HAZELNUT PRALINE

Chocolate Devil Food Cake, French Chocolate Truffle, Hazelnut Praline, Swiss Meringue Buttercream

When we talk about a good classic fudgy chocolate cake, this is it and beyond. It has a luxurious, rich chocolate taste from the chocolate cake sponge and the high quality chocolate in the truffle. The buttery taste of hazelnut and crunchy bits in the praline help break up the richness in flavor and add interesting texture to the combination. If you're a chocolate cake fanatic, this is it.

LEMBERRY ( Lemon & Raspberry)

Lemon Butter Cake Sponge, Raspberry Compote, Lemon Curd, Raspberry Buttercream

If you are a fan of citrusy flavor, this is your cake. I use two types of lemons in this cake to get the best flavors possible for the cake sponge and lemon curd: Meyer lemons for their sweet flavor and regular lemons for their tangy zest. My lemon curd is old fashioned, silky in texture, deep yellow in color, and sweet and tangy in flavor. The raspberry compote is made from fresh raspberries to bring out the raspberries' distinct, succulent flavor without being overpowered by sugar. You can l taste the little chunks of fresh raspberry blending with the tangy lemon curd with every bite! should taste the little trunks of raspberry blending in with the creamy tangy lemon curd in harmony with some sweetness and citrusy fragrance in the cake sponge. Raspberry buttercream brings in beautiful natural pink color and acts like a soothing element to the combination.

ORANGE PISTACHIO

Orange Butter Cake, Pistachio White Chocolate Ganache, Swiss Meringue Buttercream

This fragranced orange cake, made with fresh orange zest, places a flavorful citrus foundation in your mouth that allows the creamy pistachio chocolate ganache to delight your senses. Every bite is rich and flavorful. This cake is for someone who loves the fresh fragrance of orange zest and the nutty crunch of pistachio, while also keeping their cake on the less-sweet side. The classy flavor of this cake is backed up by its terracotta looks and pale green overtones - the perfect dessert after a heavy feast.

PANDAN COCONUT ( Vegan)

Coconut Cake sponge, Pandan Coconut Curd, Vanilla Buttercream Frosting

A tantalize taste of the flavors of Southeast Asia, this combination is representative of my Asian heritage and is only offered vegan. In Asia, coconut and pandan are a classic and powerful duo. Although not as commonly used in Western cuisine, Pandan is best described as Asian vanilla. This beautiful light green plant has a distinguished sweet fragrance that, once combined with the creaminess of coconut, turns heavenly and irresistible. The coconut cake is made from real coconut shaves and has no artificial flavor added, but the pandan coconut curd is the true highlight. Don't feel surprised when you first taste the two in combination with my signature vegan buttercream (which I'm often told is indistinguishable from my non-vegan buttercream!) and you're left desperate for another bite!

A TASTE OF FLORENCE

Lavender Cake, Blueberry Compote, Lavender buttercream

The lavender cake is a creation that began as an unrealized vision during my time at Spruce. Back then, I wanted to explore the beauty of floral flavors in a way that felt innovative and elegant. However, my journey at the restaurant was cut short by concussions, leaving me unable to bring this idea to life. Despite the setback, the desire to work with lavender remained.

Years later, I revisited the concept, this time with a personal twist. For the R&D process, I used lavender from my mother-in-law’s garden, infusing the cake with a connection to family and tradition. It became a labor of love, blending nature with the same level of Michelin-star craftsmanship that defines my work.

This lavender cake quickly grew to be more than just a flavor experiment—it became my best-selling workshop. Each workshop, like the cake itself, tells a story of transformation, showing how a challenge left incomplete evolved into an experience that celebrates creativity, personal history, and the art of cake.

CALIFORNIAN DREAM (AWARD WINNING) - (Special request only, not included in cake tastings)

Chocolate Devil Food Cake, Roasted Salted Pistachio Chocolate, Cream Cheese Frosting

When I first got my start working as a cake decorator working for Whole Foods in Mill Valley many years ago, this flavor combination I developed won me best cake decorator in Northern California and i still stand by it today! It's a combination that spoke to me when I asked myself, with only 30 minutes to prepare, "if California was a piece of cake, what would it taste and look like?" My answer was earthy, and nutty, because California is an agricultural powerhouse; salty, because it's surrounded by the ocean; and forested, because of its famous redwood forests. The pistachio and cream cheese frosting brings the nutty and salty flavors, and, by decorating the cake with dark chocolate bark, the cake takes on the appearance of a redwood tree. Together? Rich perfection.