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All of my recipes are made from scratch using top quality ingredients.  

The texture of my cakes is light, with a pillowy soft crumb. I work primarily with Swiss meringue buttercream for the filling and to cover the cake. It has a smooth, velvety consistency that melts in your mouth and isn't overly sweet. 

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Some of my recipes can be made gluten, dairy, nut and egg free however I do not recommend purchasing or serving my cakes to anyone with anaphylaxis or severe allergies, as the cakes are made in a kitchen that handles wheat, dairy, eggs and nuts. 

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