Mimsy Cake Flavors

Bottles of my amazingly delicious lemon curd.  I use this swirled into batter before baking, spread between cake layers and mixed into frosting.  It has such a bright sweet tart flavor it makes everything taste like lemony sunshine.

I will make any cake flavor you'd like and I'm more than happy to bake a classic butter cake with chocolate frosting or a lovely vanilla vanilla cake.  But I really love to experiment with different flavor combinations.  Here are some of my favorites.

Lemon Twist - Lemon pound cake with alternating layers of lemon curd and lemon cream cheese frosting.

Raspberry Lemon Twist - Raspberry puree, lemon curd and cream cheese frosting twisted together into a tasty summery cupcake. 

Strawberry Cream - Fresh strawberries are baked into the batter and then mixed into cream cheese frosting.

Summer Berry - Fluffy butter cake with whipped cream frosting, filled with thin layers of my berry jam and topped with fresh seasonal fruit.

Apricot - This butter cake is filled with thin layers of my apricot jam, frosted with brown butter frosting and topped with toasted pecans.  A surprising but fabulous flavor combination.

Orange Cream - Yummy orange butter cake with orange cream cheese frosting.

Strawberry Nutella - One of my favorite cakes.  I bake fresh strawberries into a vanilla cake.  Nutella and strawberry cream cheese frosting are spread on alternating layers.

Red Velvet - I stick to the classic version with cream cheese frosting here.

Chocolate Blackout - This is the cake my children always pick beause they say its everyones favorite.  Moist chocolate cake, alternating layers of chocolate ganache and cookies and cream filling with chocolate swiss meringue buttercream frosting.

Chocolate Mint - Chocolate cake with chocolat ganache and mint swiss meringue buttercream alternating between the layers.  This is a bit like a thin mint cookie but better.

German Chocolate - My version is only slightly different from the original. I like to alternate layers of the gooey coconut pecan filling with swiss meringue buttercream. I think this cake is best when you balance that filling with moist cake and a light frosting.  The chocolate swiss meringue buttercream melts in your mouth a bit like whipped cream.

Vanilla Fudge Marble - Vanilla and fudge pound cake are swirled together and baked in each of these layers.  This cake is lovely with a bit of dark chocolate ganache on the layers and vanilla or fudge frosting.

Chocolate Peanut Butter - Chocolate cake, milk chocolate ganache and peanut butter swiss meringue buttercream.  Need I say more?

Vanilla Confetti Cake - My version of funfetti with fluffy vanilla cake, cream cheese frosting and lots of pretty sprinkles.

Coconut Cream - This dense, moist cake has coconut baked into the layers, frosted with vanilla swiss meringue buttercream and topped with toasted coconut.

Carrot -You might call me a carrot cake purist. I am a firm believer in carrot cake with no chunks.  You won't find nuts or coconut or pinapple in my carrot cake layers. I make dense, moist carrot cake with cream cheese frosting and toasted pecans on the top.

Pumpkin - I make three different pumpkin cakes; pumpkin chocolate chip cake with cream cheese frosting, pumpkin cake with orange cream cheese frosting and pumpkin cake with chocolate fudge frosting.  All 3 are amazing.

Snickerdoodle - Cinnamon cake with cinnamon cream cheese frosting.  I'm always surprised by how good this cake is.

Spice - This is another cake with lots of variations.  I usually make this with maple cream frosting.  Sometimes I add thin layers of bittersweet ganache as well.  (This is for the true chocolate lovers out there.  The hint of chocolate is a lovely contrast to the sweet maple buttercream.)  I also make this with my applebutter spread between the layers and frosted with cinnamon cream cheese frosting.  Absolutely delicious any way I make it.

Banana - Yes I'll make this for you with cream cheese frosting but I also do a caramel and cream cheese frosting combination that is fantastic as well as a lovely peanut butter frosting.  Both are delicious variations.

Gluten Free - The good news is that I have a great gluten free flour mix (developed by my beautiful and talented sister who happens to have Celiac)  and I can pretty much make any cake gluten free.  There are some exceptions (I make a special gluten free chocolate cookie just because my sister loves my chocolate blackout cake so don't worry, that's not one of the exceptions) but for the most part all of you lovely gluten free people can have your favorite cake too.  And don't worry about the non GFree members of your family cringing with distaste when they try your cake because they actually remember what cake tastes like.  My GFree cakes are delicious and they probably won't even be able to tell the difference.
Check out my sister on instagram at valifit_maja she really is fabulous!