SPRING MENU

HONEY NUT CHEERIO

Vanilla chiffon cake with Honey Nut Cheerios baked right into the batter, piped “cereal bowl” of honey buttercream, and an extra helping of cheerios on top

LEMON LUSH

Lemon chiffon cake with a citrus-sweet buttercream core, ruffles of marshmallow buttercream, and a Lemon Flavor Creme Oreo half

THIN MINT

Rich, chocolate cake with half of a Girl Scouts Thin Mint baked on top, ruffle of lite chocolate buttercream, quickly dipped in a peppermint-flavored fudge, topped with an extra piece of Thin Mint on top and crushed cookie crumbs

CARROT CARAMEL

Dense carrot-spice cake with freshly-grated apple in the batter as well for added sweetness, homemade caramel core, mound of marshmallow buttercream on top, extra drip of caramel, dusting of cinnamon, and a maple-glazed pecan piece

BANANA MOCHA

Moist banana cake with a homemade fudge center, mound of chocolate-espresso buttercream, quick drizzle of fudge, and a banana chip on top

BLACKBERRY SWIRL

Vanilla chiffon cake with fresh blackberries baked into the batter, swirl of blackberry preserve and buttercream for the icing, and green-tinted buttercream leaves for a classic rosette-blossom look

STRAWBERRY RHUBARB

Vanilla chiffon cake with a homemade strawberry-rhubarb preserve center, the preserve is the swirled in with the vanilla buttercream, and topped with a sprinkle of toasted streusel