FAQ
- Swiss Meringue Buttercream: my own recipe with egg whites + minimal sugar cooked to safety, whipped & mounted with butter
- Sponge: custom cake layer recipe that makes a moist cake - not an egg white based genoise/dacquiose/angel food cake
- Fillings: a thinner layer of buttercream between the sponges + a filling so the cakes have full flavor in each bite with added stability
- Extracts: nothing artificial, I make my own & use actual ingredients to impart the flavors
- Colors: if the ingredient has color, it will impart naturally
- Added Colors: by request only - sourced naturally from fruits, vegetables, teas, herbs, etc.
- Layers: layers are counted by the sponges with meringue buttercream & filling between - ie a 3 layer cake has 3 sponge layers with 2 filling layers between
- Tiers: each tier is a cake stacked on top of one-another: a two-tiered cake is made of 2 different sized cakes, a three-tiered is 3 different sized cakes, etc. There is a center rod in my tier sets for extra security/stability.
- Servings: curious how the math adds up? I have cutting guides I am happy to share with you!
- These are not grocery store cakes - meringue buttercream is very different from the Frosting found at most grocery stores & bakeries (usually from a tub & made with shortening, additives, preservatives for a long/stable shelf-life) or American buttercream - made with powdered sugar & shortening or butter & other commodity ingredients. This holds true for the cakes/ingredients themselves. I am here to support local farmers & businesses by utilizing their delicious ingredients.
How to Handle:
- Brownies & Bars: keep in the fridge in an airtight container up to 5 days; eat from fridge or let sit at room temp for best flavor
- Custard Bars: keep in fridge & serve cold
- Shortbreads: keep them crispy! Best kept at room temp in a sealed container up to 5 days
- Cakes & Cupcakes: keep in the fridge in an airtight container up to 5 days
- Serve once they've reached about 65 degrees internal temp for the best flavor & texture
- Any cakes with mascarpone meringue buttercream or cream/curd fillings should only be brought to room temperature once; a maximum of 4 hours for food safety
- Keep treats out of direct sunlight & heat
- Handle boxes with care - support from the bottom, not the sides or the top
- Keep them flat & secure during movement & transport; cold during longer transports or on hot days
- Your box(es) will list top allergens & necessary allergen protocols taken
Local Ingredient Highlights:
Local Organic/Regenerative Farmed Eggs (Finger Lakes Farms, Autumns Harvest & Others)
Farmer Ground Flour
The Birkett Mills Flour
Copper Horse Coffee
Ithaca Coffee Co Tea
Seneca Salt
Full Plate Farm Collective Fruit
Cabot Unsalted Butter
Trinity Valley Dairy
Vermont Creamery Mascarpone
Kutik's Wildflower Honey
High Ground Gardens Herbs
+ Herbs, Florals, Fruit & Veggies From Our Gardens
Non-Local Ingredients:
Cocoa & chocolate - organic & fair trade
Pure Cane Sugar - organic & fair trade
Vanilla - fair trade
Local Organic/Regenerative Farmed Eggs (Finger Lakes Farms, Autumns Harvest & Others)
Farmer Ground Flour
The Birkett Mills Flour
Copper Horse Coffee
Ithaca Coffee Co Tea
Seneca Salt
Full Plate Farm Collective Fruit
Cabot Unsalted Butter
Trinity Valley Dairy
Vermont Creamery Mascarpone
Kutik's Wildflower Honey
High Ground Gardens Herbs
+ Herbs, Florals, Fruit & Veggies From Our Gardens
Non-Local Ingredients:
Cocoa & chocolate - organic & fair trade
Pure Cane Sugar - organic & fair trade
Vanilla - fair trade
Header Photo taken by Kateri Connolly Photography
Ithaca, NY
© 2011-2026
© 2011-2026