Cakes come in all sizes, from mini cups of cake to large wedding cakes. Flavors are limited only by imagination and availability of ingredients.
The images below and the list that follows is a small sampling of the kind of work that we do. If you do not see something that makes you salivate, please contact us. We prefer a good challenge to making the same thing over and over.
- Pound cake made with Fullsteam’s Basil Farmhouse Ale and sungold tomato curd using tomatoes from Wild Onion Farms, for Farm to Fork 2011
- Chocolate cake, ganache, and candied blood oranges, for Kronos Quartet and Steve Reich at Duke Performances 2011
- Chocolate cake, Belgian white chocolate ganache, traditional ganache cap
- Layers of yellow, chocolate, and raspberry cake with a raspberry buttercream and ganache
- Alternating layers of yellow and chocolate cake (made with Big Boss’ Big Operator) and ganache made with Escazu Chocolate, for Farm to Fork 2010
- Chocolate cherry cake made for and with Escazu Chocolate
- Chocolate cake made with Mother Earth Brewing’s Old Neighborhood oatmeal porter with a cajeta (goat milk caramel) buttercream for the opening of the Contemporary Art Museum
- Chocolate mini cups with ganache
- Chupacabra! (chocolate cake filled with ganache and raspberry puree, topped with Patron XO buttercream)
- Chocolate cake with ganache, cocoa nibs, and Patron XO (made gluten free)
- Lebowskis, The Pooh, Chupacabras, and Atomic Fireballs at the Raleigh Denim trunk sale
- Coconut cups: ccoconut milk cups of cake and coconut creme
- Little Lebowski Urban Achievers – chocolate cups filled with ganache and vodka topped with a white russian buttercream
- Pound cake with lemon curd, raspberries, and blackberries
- Yellow cake with layers of goat cheese cheesecake and peach compote with a cajeta buttercream, made for Farm to Fork 2011
- chocolate cake filled with ganache, candied habanero buttercream
- chocolate cake pudding with sauteed bananas, walnuts, coffee liqueur
- the remains of Matt Lardie’s wedding cake, chocolate kefir cake, caramel chevre buttercream
- Candied lemon buttercream with vanilla bean yellow cake
- Chocolate cake made with Mother Earth’s Dark Cloud with a mocha buttercream
- Espresso buttercream, vanilla bean caramel, chocolate cake
- blue corn tea cakes with strawberry rhubarb glaze – made with blue corn grits from Muddy Dog Coffee
- coconut cake with lemon curd and blueberries
- purple basil pound cake, fresh peaches, honeysuckle buttercream
- strawberry cake with Asian pear/basil buttercream
- Edvard Munch’s Madonna rendered in cake form for the NC Museum of Art. Chocolate cake with ganache, blood orange marmalade buttercream and elderberry buttercream
- Almond cheesecake at Capital Club 16, photo by Cara Angela
- Almond peach bundt cake
- basil poundcake with strawberry buttercream and violas
- Blood orange creamsicle cake with candied blood orange buttercream
- Cheesecake with peaches and blueberries at Capital Club 16
- Chocolate cake made with High Roller from Big Boss, caramel buttercream, fresh strawberries
- Chocolate cake with ganache (vegan)
- Chocolate cake with ganache
- Chocolate cake with strawberry cacao buttercream
- Chocolate cake with Patron XO Cafe Dark, ganache, elderflowers and lavender flowers
- Coconut cake with fresh blueberries and flowers
- Chocolate cake made with Carrboro Coffee’s Ethiopian Harrar with chocolate buttercream and ganache
- Flourless chocolate cake with cashew crust and ganache (gluten free)
- Lavender poundcake and chocolate buttercream
- Lemon cake with candied lemon buttercream, violas, lavender
- Lemon cake with candied lemon buttercream and fresh blueberries
- Mint Julep: mint poundcake with chocolate bourbon buttercream
- Orange creamsicle cake with Belgian chocolate ganache
- Chocolate cake made with Mystery Brewing’s Annabelle and peanut butter mousse
- Red velvet wedding cake with fresh flowers
- Strawberry cake with strawberry buttercream
- Strawberry cake with ginger buttercream
- Strawberry cake with rhubarb compote and honeysuckle buttercream and honeysuckle flowers
- Strawberry cake with mint infused TOPO gin buttercream
- wedding cakes
- Yellow cake with chocolate coffee buttercream made with Carrboro Coffee’s Sumatra Royal Badger
- Yellow cake with TOPO whiskey/vanilla bean buttercream
- Yellow cake with strawberry rhubarb ginger jam and strawberry buttercream
- Chocolate cake made with Carrboro Coffee’s Ethiopian Harrar and goat cheese with a a Patron XO/goat cheese buttercream
cakes:
- yellow cake
- chocolate cake chocolate stout cake
- coconut milk cake
- strawberry cake
- blueberry cake
- blackberry cake
- raspberry cake
- crumb pound cake
- lemon pound cake
- chocolate pound cake
- white chocolate pound cake
- grapefruit cornmeal cake
- orange cake
- pumpkin spice cake
- sweet potato cake
- ginger cake
- chai cake
most cakes be made vegan or with non-glutenous flours
buttercreams:
- vanilla
- chocolate
- strawberry
- blueberry
- blackberry
- raspberry
- mango
- candied habanero
- jalapeno/cilantro
- honey
- ginger
- any of the caramels listed below
- coffee
- espresso
- Alcohols with or without infusions
ganaches:
- traditional chocolate
- white chocolate
- mint
- basil
- ghost chile
- habanero
- tamarind
- ginger
- lemongrass
- coffee or espresso
- tea – white, green, or black
caramels:
- traditional caramel
- red curry
- ghost chile
- habanero
- coffee/espresso
- chocolate
curds:
- lemon
- lime
- grapefruit
- blackberry
- strawberry
- raspberry
- blueberry
- tomato
- basil
- mint
- coffee
purees:
- raspberry
- strawberry
- blueberry
- blackberry
- mango
- peach
(or any other fruit)
All purees can be made with liquor.
Most of these options work equally as well when made vegan.
