Cake Flavours & Sizes

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What's Inside The Cake?

All of my cakes are home-baked from 'scratch', using only the best ingredients such as pure vanilla, French chocolate and cocoa, Canadian dairy, real butter, and free-run eggs. I decorate them almost exclusively with Buttercream Icing, with a few exceptions listed below. I never use Rolled Fondant Icing!

If you don't see your favourite cake flavour or filling, please ask. Some additional flavour variations are available upon request. Vegan options also available.

Because my cakes are made only to order, I don't keep cake on hand for "tastings". I do make my smallest cake (6-8 servings) available for sample at a reduced cost of $10 per cake, if required (saving you from hidden costs tacked onto the price of the final order).

* * *

CHOCOLATE
Moist and dark, with a deep chocolate flavour. By far my most popular cake! Filled & decorated with either buttercream icing, dark cocoa buttercream, or dark chocolate ganache.
Other buttercream flavours or fillings are available upon request.
Chocolate-Mint cake, also available!

VANILLA w/ BERRIES & LIQUEUR
Another crowd pleaser! Vanilla hot milk sponge filled with your choice of berries or fruit, optionally paired with liqueurs such as Grand Marnier, Amaretto, or Frangelico. See below for other flavours that go well with berries.
NOTE: This option is not available for sculpted cakes.
Real whipped cream, mousses, custards, and lemon curd are also available, depending on the cake design.

FLAVOURED SPONGE CAKES
For something a little beyond Vanilla (not that there's anything wrong with that)... Lemon, Orange, or Mocha
Or for something a little more exotic... White Chocolate, Rosewater, Lime, or Grapefruit
Also, various nutty sponge cakes... Almond, Walnut, Hazelnut or Pecan

CARROT
Wonderfully moist & packed with raisins, nuts & spices. Filled and iced with cream cheese icing, of course! But you won't find any pineapples or coconuts in my carrot cake because, well, because those things just don't belong in a good carrot cake.

BANANA
My personal favourite! Iced with either my standard vanilla buttercream, or with banana or coconut flavoured buttercream. (FYI: cream cheese icing on banana cake is heresy!)
Also available, a delicious Chocolate-Banana variation.



Sizes & Servings For 'Unshaped' Single-Tier Cakes

All sizes are in inches. Number of servings is approximate.

6-8 servings: 6"
12-16 servings: 9"
20 servings: 10"
30 servings: 12" or 9x13"
40 servings: 14" or 12x12"
50-60 servings: 16" or 12x18"
70 servings: 18"
80 servings: 18x18"
100-120 servings: 18x24"
200-250 servings: 24x36"

Sizes & Servings For Traditional Tiered Cakes

All sizes are in inches. Number of servings is approximate.

20 servings: 6,8"
or: 6,9"

30 servings: 6,10"

35 servings: 8,10"

45 servings: 9,12"
or: 6,8,10"

50 servings: 10,12"
or: 6,9,12"

65 servings: 10,14"
or: 8,10,12"

75 servings: 12,14"
or: 6,10,14"
or: 6,8,10,12"

90 servings: 12,16"
or: 10,12,14"

100 servings: 14,16"
or: 8,12,16"
or: 8,10,12,14"

120 servings: 6,9,12,16"
or: 6,8,10,12,14"

140 servings: 16,18"
or: 12,14,16"
or: 10,14,18"
or: 6,10,14,18"

160 servings: 8,10,12,14,16"

175 servings: 14,16,18"

200 servings: 12,14,16,18"

220 servings: 10,12,14,16,18"

230 servings: 8,10,12,14,16,18"

240 servings: 6,8,10,12,14,16,18"

These are all round tiers, but for some sizes other shapes can be used,
such as square, hexagon, or heart.


Special Orders - Next Level Desserts

FRUITCAKE
The truly under-appreciated and unfairly maligned, traditional wedding cake. This is a rich, medium coloured cake full of dates, raisins, walnuts, candied fruits, maple syrup and more; soaked in brandy and covered with marzipan. I can decorate it with buttercream or royal icing, depending on your needs (i.e. to be served or portioned out and wrapped as a bonbonniere/favour). Must be ordered at least several months in advance for the cake to mature.

Schwarzwälder Kirschtorte
This ain't your grandma's chintzy Dominion BLACK FOREST CAKE! A dense chocolate torte made from a traditional recipe, packed with ground almonds, real whipped cream, sour cherries, kirsch liquor, and of course topped with maraschino cherries and grated dark chocolate.

CHEESECAKE
And this ain't your trendy, new, Japanese-style spongecake flavoured with a little bit of cream cheese! (As tasty as that is, too.) Classic, old skool, dense, creamy, and thick-as-a-brick cheesecake, made in a variety of flavours and with a variety of toppings!

GERMAN CHOCOLATE CAKE
Of course there's nothing German about this lighter chocolate cake*, but it is chock full of pecans and a sweeeet coconut custard.
*Can also be made using my standard dark chocolate cake.

CHOCOLATE MOUSSE CAKE
For true chocolate-lovers only! Intensely chocolate and rich mousse sandwiched between layers of chocolate sponge cake doused with brandy!

TRIFLE CAKE
One of my favourite desserts, a traditional English pudding comprising vanilla cake, jam, sherry, berries, custard, whipped cream, and coconut macaroons....in cake form.

STICKY TOFFEE PUDDING
Another favourite, classic English dessert. Baked in Bundt form, richly packed with minced dates, and accompanied by a sweet sauce, heavy on the bourbon.


Special Orders - Cookies, Cupcakes, Tarts, & Bars
(Click For Pics)

Made upon special request, only when schedule permits.

Minimum Order of 2 Dozen:
CUPCAKES & MUFFINS
CUSTOM CUT-OUT COOKIES
TRADITIONAL & SPECIALTY BUTTER TARTS
SAVOURY TARTS - MUSHROOM TOURTIÈRE & CHEESY CORN
TRADITIONAL & SPECIALTY SHORTBREAD COOKIES
CHOCOLATE CHIP/DOUBLE CHOCOLATE COOKIES
GINGER COOKIES
Slabs:
DOUBLE CHOCOLATE BROWNIES (no nuts) & BLONDIES (contains pecans)
LEMON SHORTBREAD BARS
Miscellaneous:
ASSORTED UPSIDE-DOWN & STREUSEL-TOPPED FRUIT CAKES
PROFITEROLES/CROQUEMBOUCHE
CUSTOM GINGERBREAD CONSTRUCTIONS




Pictured up top, a modern take on a classic Prinzregententorte.

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The Cake Lady - Edible Art by Vanessa Le Page   1989-2019

30 #@¢%ing Years of Making One-Of-A-Kind Cakes For Your Special Occasions!

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