A sampling of some of our cakes, for finish and decorating ideas.
upswept, two cake display: 8″ three-layer + 6″ two-layer- smooth + rib: 6″ two-layer
- smooth: 10″ three-layer
- wide rib
- classic rib
- micro rib
- micro vertical rib
- micro piping
- vintage heart: 6″ two-layer
- semi-naked: 10″ three-layer
- ultra-texture: 6″ three-layer (vegan)
- touch of sparkle: vintage 6″ two-layer
- spray pearls: 6″ three-layer
- pearls on vintage, freeform top: 8″ two-layer
- colorful pressed florals: 8″ three-layer and matching micro cake
- textured abstract florals
- semi-smooth + rib: 6″ three-layer
- tonal pressed florals
- classic-rib: 6″ three-layer
- textured color: 8″ three-layer
- abstract florals: 8″ two-layer
- drip and sprinkles: 6″ two-layer
- fresh strawberry buttercream
- arches: 8″ three-layer
- subtle color overlay
- preserved skeleton petals
- smooth + sprinkle with ganache pool top: 6″ two-layer
- smooth: 10″ three-layer
- classic rib, three cake display: 6″ two-layer, 8′ three-layer, 10″ two-layer
- ganache pool on salted chocolate caramel
- thin freestyle piping: 6″ two-layer
- smooth + rib: 6″ two-layer
- featured archive
- tonal caramel-chocolate frosting with swirl top: 8″ two-layer
- smooth lemon: 6″ two-layer
- micro cake
- semi naked with creme brulee’ top: 6″ two-layer
- pearls on vintage: 8″ three-layer
- quarter sheet
- textural color, two cake display: 6″ three-layer + 8″ three-layer
- tiered cheese”cake”
- whipped cream with florals and berries: 6″ two-layer
- pressed-floral swirl-wreath: 6″ two-layer
- solid color: vintage heart 6″ two-layer
- micro cakes
- shine with wide freeform piping: 8″ two-layer
- Choux Pastry layer tops Blueberry-Matcha: 8″ three-layer
- cascade florals: 10″ three-layer
- modern squiggle: 6″ two-layer
- textural pattern buttercream
- galleries
- quarter sheet
- classic rib: 6″ two-layer
