Cakes

If you would like to order a cake for your special occasion please fill out the form below with the required information and we will get back to you with a prize quote. We ask that you be as specific as possible in your order form and provide details and any alternate ideas you might have.

Required Information:

• Cake flavor(s)
• Amount of tiers
• Type of frosting; fondant, buttercream, fudge, flat icing, foam icing, or royal icing. (Descriptions of the different kinds of icing can be found below)
• Icing flavor(s)
• Icing color
• Wedding theme
• Desired cake topper
• Extra details and over all desired design

• Buttercream icing is one of the most popular icings for cakes. It is easy to spread, has a sweet flavor and a soft, smooth texture. Buttercream icing is made with a type of fat, often butter, and sugar. It can also contain eggs or milk to change the texture and thickness. Most icing found in the supermarket in the cake mix section is basic buttercream icing.
• Flat icing is one of the most simple icings. The basic ingredients of flat icing are powdered sugar and water. Simple flat icings form the glaze on rolls, danishes and other pastries and can be flavored with fruit or spices to add a new taste to the pastry.
• Foam icing comes in a variety of flavors and has a soft, fluffy appearance. A meringue is made of whipped egg whites with a flavored syrup added. Marshmallow foam is a common foam icing, but other flavors such as chocolate or vanilla can also be added to the meringue.
• Fondant icing gives a cake or pastry an elegant appearance and is popular for wedding cakes and other show pieces. Fondant icing is simply sugar and water, with either glucose or cream of tartar used to produce the proper crystallization to give it a smooth, almost porcelain look.
• Fudge icing is thick and rich with a strong chocolate flavor. Other flavors, such as almond, peanut butter or mint, are often added. Using both butter and shortening, corn syrup, sugar and a variety of other ingredients, fudge icing can be somewhat time consuming to prepare, but the finished product is stable and can be refrigerated and used at a later time. 
• Royal icing is similar to flat icing, but adds egg whites to produce a thicker icing which hardens to a brittle texture. Royal icing can be used to make beautiful, artistic decorations because it hardens when dried, but the same property makes it less enjoyable to eat. Royal icing is used primarily for decorative additions to cakes and for show work such as sugar sculptures.
• Glazes are thin, watery icings which form a hard, crisp shell when poured or brushed over cakes and pastries. Glazes are usually made with a fruit flavor, although other flavors, such as chocolate or coffee, are sometimes popular as well. Like flat icing, glazes can be used on sweet breakfast pastries like coffee cakes. They add flavor, and also help keep the pastry moist and improve its shelf life.