Flavor

I love the elegance and sophistication of the European cakes below, but sometimes only an American butter cake will do. I'll be glad to work with you to develop the flavor combination that works best for you.

Almond paste genoise soaked in Amaretto syrup, layered with apricot or raspberry jam, and finished in vanilla buttercream
Chiffon cake layered with tangy lemon curd and studded with poached blueberries or raspberries, finished in lemon buttercream
Hazelnut or pistachio sponge cake soaked with espresso syrup, layered with chocolate mousse, finished in vanilla buttercream
Rich chocolate cake layered with caramel mousse and orange marmalade, finished with either chocolate or vanilla buttercream

Can't make up your mind between hazelnut and chocolate cake? Different tiers can be different flavors, as long as its all finished with a single buttercream. Or select a tantalizing variety of side cakes!