Three-layer spiced carrot cake made with brown butter, dual-cut carrots, toasted pecans, and a lactic-forward mascarpone–cream cheese frosting. Finished with honey carrot soak, a white chocolate feuilletine crunch, and crisp carrot curls.

Three layers of dark chocolate olive oil cake with cardamom, filled with whipped miso chocolate ganache and a caramel feuilletine crunch. Finished with a feuilletine crust, cocoa dusting, and fleur de sel.

Soft, fluffy vanilla bean cake with a tender velvet crumb, filled with a light mascarpone whipped cream and frosted in silky French buttercream. Available with rainbow confetti sprinkles for celebrations.

Soft coconut cake layered with German buttercream, passion fruit filling and finished with toasted coconut flakes.

A moist banana sponge studded with toasted pecans, layered with banana pudding filling and finished with a tangy cream cheese frosting and dulce de leche glaze.

Moist olive oil cake with zesty lemon curd, vanilla bean mascarpone frosting, and lemon basil sugar.

Chocolate Mousse Cake, Raspberry Ganache, Choux Crown