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
Seneca Salt
Full Plate Farm Collective Fruit
Cabot Unsalted Butter
Trinity Valley & Hillcrest Farm Dairy
Vermont Creamery Mascarpone
Kutik's Wildflower Honey
High Ground Gardens Herbs
Herbs, Flowers & Veggies From Our Gardens
Non-Local Ingredients:
Cocoa & chocolate - organic & fair trade
Pure Cane Sugar - organic & fair trade
Local Organic/Regenerative Farmed Eggs (Finger Lakes Farms, Autumns Harvest & Others)
Farmer Ground Flour
The Birkett Mills Flour
Copper Horse Coffee
Seneca Salt
Full Plate Farm Collective Fruit
Cabot Unsalted Butter
Trinity Valley & Hillcrest Farm Dairy
Vermont Creamery Mascarpone
Kutik's Wildflower Honey
High Ground Gardens Herbs
Herbs, Flowers & Veggies From Our Gardens
Non-Local Ingredients:
Cocoa & chocolate - organic & fair trade
Pure Cane Sugar - organic & fair trade
Header Photo taken by Kateri Connolly Photography