Grandma’s Coconut Cake: From a recipe card in my Grandma’s collection, this moist cake is sure to delight even non-lovers of coconut. A moist, buttery, lightly lemon flavored coconut cake studded with fruit and topped with a buttery coconut glaze. Get your glass of milk ready!
Pineapple Upside Down Mini-Cakes: Caramelized pineapple bakes “on top” of these moist little cakes – Grandma would be proud!
Oh Clementine Cake (Gluten Free): Fragrant clementines blended with ground almonds make a delightfully moist citrus cake; we make ‘em big or small.
Ding Ding Cakes: That’s what we’ll call ‘em for now to avoid trademark troubles… A bit of a fusion of ding dong’s and cupcakes from a certain company who’ll remain unnamed. Little cakes filled with frosting and then covered in semisweet chocolate – a decadent treat we make big or small. Flavors include red velvet cake w/cream cheese frosting, chocolate cake w/peanut butter frosting, strawberry cake w/strawberry buttercream.
Cake Swirls: We roll our cake around frosting and cover in semisweet chocolate, an updated version of a lunchbox favorite. Flavors include red velvet cake w/cream cheese frosting, chocolate cake w/peanut butter frosting, strawberry cake w/strawberry buttercream.
Brown Butter Crispy Rice Treats (Gluten Free): A childhood favorite with a little grown up twist – brown butter gives a slight nutty taste and a bit of depth to these classic treats.
Chocolate Covered Peanut Butter Balls (Gluten Free): Crunchy peanut butter and crispy rice cereal balls encased in semisweet chocolate. So addictive and deserving of a big glass of milk!