Cake Flavors
Chocolate, White, Yellow, Marble, Lemon, Banana, Strawberry, Coconut, Spice, Pumpkin, Apple, German Chocolate, Red Velvet, Almond and Carrot
Icings
Filling Flavors
Buttercream: The most commonly used icing in the United States. Buttercream is the name given to a wide variety of butter or solid shortening based icings. Buttercreams are soft and sweet. They are often made with powdered sugar, but some variations use sugar syrups, honey, etc. as sweeteners.
Dee's Buttercream and Chocolate Buttercream: are made using a blend of butter and shortening
Italian Meringue Buttercream is made with butter and sugar. It is heat sensitive and slightly yellow in color.
Non-dairy Whipped: An alternative to Buttercream. It is not as sweet and is much lighter in consistency. I will not use this icing outside in the heat.
Chocolate Ganache: Solid chocolate melted and blended with whipping cream.
Fondant: A sweet, silky smooth icing that has a dough or clay-like consistency. It is most often rolled out with a rolling pin, draped over a cake and then smoothed to conform to the cake shape. Rolled fondant can also be modeled into animals, fruits, ropes, bows, etc. Fondant usually contains powdered sugar, corn syrup, gelatin and glycerine. It may also be referred to as "sugarpaste"
Chocolate Cream, Bavarian Cream, Lemon, Banana, Strawberry, Raspberry, Cherry, Apple, Peach, Coconut, Pineapple, Lime, Mocha, Pumpkin Cream, Fresh fruit, Coconut Pecan, Cream Cheese, Buttercream
Buttercream, Chocolate Buttercream, Non-dairy Whipped, Chocolate Ganache, White Chocolate Buttercream, Fondant, Italian Meringue Buttercream, Cream Cheese
Icings defined
