Mudcakes
Rich chocolate
White chocolate
Caramel
Raspberry white chocolate
Classic cakes
White vanilla
Chocolate buttermilk
Red Velvet
Lemon
Key lime
Carrot
Hummingbird
Orange
Coconut
Frostings and Fillings:
Cakes are generally layered with at least 3 layers of cake and 2 layers of filling. However this may depend on the height of the cake tier or if it is a sculpted cake.
The filling, between the cake layers, is your choice of swiss meringue buttercream or ganache.
The cake is then covered in a smooth shell of ganache. This gives the cake structure, great flavour and a smooth surface to apply the final layer of fondant. Swiss meringue buttercream can be used as an alternative.
Ganache
Dark chocolate
White chocolate
I use ganache to cover cakes before adding the final layer of fondant. It gives a smooth, delicious finish to the cake before covering in fondant. It can also be used as a filling between cake layers as well as a cake covering, without the fondant. It’s very stable and awesome for sculpted cakes.
Swiss Meringue Buttercream
Vanilla bean
Chocolate fluff
Lemon curd
Key lime
Dulche de leche (caramel)
Espresso
Cookies and cream
Vanilla bean with raspberry coulis
Peanut butter
Chocolate hazelnut
Swiss meringue buttercream is a light, smooth, European style buttercream that is much less sweet than traditional buttercream. Delicious!!
Flavours are only limited to your imagination. A wonderful filling between cake layers, it can be used under fondant if chocolate ganache is not your thing, and is also used to frost and decorate cakes for those not wanting fondant.
Cleopatra Cakes 