MENU & PRICE LIST

My sister Tracy introduced this cake to the family. This three-layered delight is hands-down the favorite cake for my entire family. It is decadent, indulgent and extremely moist. I promise it does not taste like a spice cake with carrots! Replete with loads of frosting. Contains nuts. 3-layer, 

9” cake

Don married Mom in 1984. He brought with him one of the most succulent chocolate cakes on the planet. I used this recipe for both of my children’s one-year old birthday party’s smash cake, because it doesn’t have eggs in it.  Chocolate-fudge buttercream frosting. 2-layer, 8” cake

I’d never heard of funfetti cake until my sister’s son, Blair, had it at every birthday party. And celebration. A classic vanilla cake with tons of colorful confetti inside and out. It’s a great birthday cake for a kid. 3-layer, 8” cake

Coconut is not my favorite, but this frosting is heavenly. A quintessential 1950’s German Chocolate Cake, with a sweet pecan-inundated coconut frosting. The cake is light and airy, but with the frosting, it is a super-rich chocolate cake. This is my ex-husband’s favorite cake, so it's named after him!  3-layer, 9” cake

Mom’s signature cake, and the second family favorite. A graceful bundt that is light, moist, and drenched in a unique flavor combo of sherry and nutmeg. It is not too sweet, nor too savory, yet it encompasses both! Perfect for bridal showers, baby showers, a lady’s tea, or to round out a heavy holiday meal – like Christmas or Easter. Or, if your family is big like mine, to have another cake at your gathering. Sherry frosting served a-la-carte. 10" blossom bundt

Grandma Zula always had lemon drops, at her house, or in her purse. Those hard old-fashioned candies, not the martini! If lemon drops could be a cupcake, they’d taste just like this. Light, lemony cake, a sweet tart lemon curd filled center, polished off with a generous amount of lemon infused frosting. Also offered as a 2-tiered 9" cake

I recall Mom hosting PTA meetings, girl scout meetings and church gatherings in our home, serving this one up often. A classic 1950’s recipe with pineapples and cherries. Nothing but sweet here! 10” cake

Another gift from my sister, this is a moisture-laden red-chocolate cake with chocolate chips. The cheesecake is deep and dense. The cake is comprised of two cakes: 1) red velvet cake and 2) cheesecake in the middle layer. Oodles of  frosting topped with white chocolate shavings. Fruit garnish options: blueberries, strawberries, or raspberries: $5.    3-layer, 9” cake

Will, my son, claims this one is his favorite cake (after the carrot cake). A dark chocolate cookie crust encases a delectable lush cheesecake with subtle marble-ization of caramel and chocolate. Enveloped in a thick caramel-chocolate fudge. Adorned with pecans. 9” cake

My flavors were classic as child, and my most requested birthday cake was a yellow cake with chocolate frosting. I loved the simplistic flavor of the light cake surrounded with rich chocolate frosting. YUM! Chocolate fudge buttercream frosting. 2-layer, 8" cake 

My Dad, Don, grew up on a farm in a small Illinois town. Life was simple, and simple is always good! His Dad, Mendel, created this simple milk chocolate peanut mixture. Addictive, you can’t have just one. These freeze well, and are ideal to have on hand for snacks or impromptu guests. 

Hannah, my daughter, is our brownie-girl. She loves to bake brownies. Chock full of chocolate chips, chewy and fudgy. Will doesn’t like nuts in his brownies, so we comply. Nuts upon request.

All cakes offered as cupcakes.

Special requests and gluten-free items  available. Inquire on the order form.