Yummy buttermilk cake flavored with fresh lemon juice and the zest of the lemon. Cake is filled with premium raspberry preserves swirled into fresh chantilly cream or traditional buttercream. The Swiss meringue buttercream exterior icing is flavored with fresh lemon juice or Italian Limoncello liqueur.
Enhancement idea: cake filled with fresh lemon zest curd; and fresh raspberries in chantilly cream; plus exterior icing is lightly flavored with French Chambord (raspberry liqueur).

Cake is light texture, yet rich in flavor, filled with Premium blackberry or other flavor preserves swirled into chantilly cream or into traditional buttercream. The Swiss meringue buttercream exterior icing is flavored with choice of coordinating flavor of brandies or simple syrup.
Tropical / Enhancement idea (Two fillings): 1) diced pineapple, finely minced candied ginger, toasted organic coconut and minced/toasted macadamia nuts swirled into fresh chantilly cream; and 2) choice of lemon, lime or passion fruit curd; plus the exterior icing is lightly flavored with Meyer’s rum.

Light in every way (egg whites only) and flavor is punctuated with flecks of vanilla bean seeds . Cake is filled with premium strawberry, raspberry or blackberry preserves swirled into fresh chantilly cream or traditional buttercream. Exterior is iced with Swiss meringue buttercream lightly complimented with flavor of brandy, liqueur or simple syrup.
Enhancement idea: (Filling) Fresh fruit/berries (in season/available) hand placed on a layer of Swiss meringue buttercream, and topped with fresh chantilly cream.

Tasty / tangy buttermilk batter liberally interspersed with fresh blackberries.  Cake filled with traditional buttercream or chantilly cream lightly enhanced with blackberry brandy.  Exterior iced with Swiss meringue buttercream.         

Fabulous, premium European cocoa and healthy oil gives this cake batter its “melt in your mouth “soft texture.  Cake is filled with favorite cream cheese buttercream, while the cake is iced with Swiss meringue buttercream, to give smooth, delicious, stable exterior for decorating.
Enhancement ideas: tiny French semi-sweet chocolate flakes added to the cream cheese buttercream filling; and caramelized cocoa nibs swirled into the cake batter for enhanced texture & a deeper chocolate flavor; and finally, exterior icing is lightly flavored with Godiva White Chocolate liqueur.

Rich cake layers made with almond paste, brushed with Amaretto & Espresso simple syrup, filled with Mocha buttercream or Chocolate ganache buttercream, and iced with Swiss meringue buttercream lightly flavored with pure almond extract. 
Enhancement idea:   Add caramelized cocoa nibs to the cake batter to give some texture and a burst of flavor, plus use both fillings and add Amaretto liqueur to exterior icing.

There are eight elements built into this cake. There are two cake flavors in each tier: rich, Belgian Chocolate cake(with caramelized cocoa nibs) in between two vanilla bean (white) cake layer "bookends," or the reverse .   Each cake layer is brushed with Chambord simple syrup.  Then each cake layer has two flavors of icing applied: Swiss meringue vanilla buttercream and chocolate ganache buttercream. The exterior of the cake iced with Swiss meringue buttercream icing, flavored with Godiva White Chocolate liqueur.

Three cake batters:  white Vanilla Bean; strawberry (pink cake batter is studded with strawberries); Belgian chocolate cake batter is studded with caramelized cocoa nibs.  Three cake fillings:  Swiss Meringue butter cream between each layer, plus strawberry flavored chantilly cream (between the white and strawberry layers); whipped Nutella / mascarpone cream between the strawberry & chocolate cake layers.  Exterior iced with Swiss Meringue buttercream. 

Classic Pound Cake with orange zest, layers brushed with a Grand Marnier simple syrup.  Cake filled with Orange Buttercream lightly enhanced with Grand Marnier and a layer of whipped chocolate ganache.  [Basic recipe courtesy of: "Martha Stewart Weddings"]        

Pistachio sponge cake layers, brushed with simple syrup lightly flavored with pistachio liqueur.  Cake is filled with Pistachio Cream (with minced pistachios) & White Chocolate Ganache Buttercream.
(Basic Recipe courtesy of Martha Stewart)

Cake bursts with flavors:  premium cinnamon, cloves, fresh grated ginger and nutmeg.  Cake layers are filled with 1) an apple walnut cream (mixture of apple butter, grated organic apples, organic toasted walnuts, then blended into chantilly cream);, and 2) cream cheese buttercream flavored with caramel or real maple syrup.  Cake exterior iced with Swiss meringue buttercream.

Love Triple Chocolate?  Love Coconut?  Love Kiwi?  Love Champagne?   Love Tiramisu?  Love Dulce de Leche?
Use your own imagination, or use the list of elements of a cake found at the beginning of this section to “create” your own favorite cake, filling(s), icing and flavor combinations.  Chef Jen will assist and advise you in the process so the result can be as unique as you, but as wonderfully delicious as discerning clients require. 

Pricing  / Notes:  
1) pricing for custom wedding cakes (above) start at $6 to $8 per serving created in classic stacked style (round or square); 
2)  Additional charges may apply for design enhancements / decorations, per quote after consultation;
3)  Extra charge for cakes covered entirely in fondant.
4)  Side cakes in same flavor(s) start at $4.25 per serving;
5)  Number of bookings is strictly limited in order to assure custom creations,; so make your complimentary tasting & design appointment (for up to four persons) early and reserve your wedding day / events with Chef Jen!  
6)  Hold your date with a non-refundable deposit of $125 (applied to overall cost) until five months before your wedding, then one-half deposit is due; payment in full 30 days before event;
7)  Minimum charge for delivery/set up at your venue$75; more for longer distances;
8)  Rental for silver cake plateau is $50.