09/18/2026
My latest cake/cupcake flavors as well as all
The different frostings I make (I also add new specialty flavors fairly often)
- chocolate
- vanilla
-marble
-mocha
- funfetti
- lemon
-limoncello
- orange
- red velvet
-ch*****ne
-peanut butter
- vanilla cake based oreo
- chocolate cake based oreo
-golden oreo
-lemon oreo
- pistachio
-almond
-cherry
- strawberry
- carrot
-rum
-apple
-pumpkin
-pineapple
-banana
-Ube
- Cotton candy
--brown sugar cinnamon
Specialty flavors:
--coconut cream*
-espresso*
-cannoli *
-pina colada *
-Boston cream*
-orange creamsicle*
-Reese’s peanut butter cup*
-chocolate madness*
-brown sugar caramel*
-almond joy*
-snickers*
-chocolate mint*
-Black Forest*
- tiramisu*
- Chocolate caramel*
- Susan’s snack cakes*(orange cake filled with cranberry preserves and iced in vanilla mascarpone cream)
- Butterbeer*
-S’mores*
*denotes specialty cupcake/cake
Special Fillings can be added to any cakes/cupcakes for an up charge (except for mini cupcakes-no fillings in those) such as lemon curd, chocolate pudding, vanilla custard, rum custard, peanut butter mousse, caramel, Nutella, strawberry cream and more! Specialty and mini cupcakes are only sold by the dozen all other flavors are sold by the half dozen/dozen(except during holidays). There is a slight up charge for certain icings (mascarpone/ Italian meringue buttercream) due to the cost of the ingredients used.
-here’s a list of all the different frostings I make:
- American buttercream: this is the most commonly used frosting and what you’ll find in most bakeries. It’s fairly sweet and made with butter, powdered sugar, cream and a flavored extract. Peanut butter can also be added, that pairs especially well with chocolate cupcakes and crushed Oreos can be added to make cookies and cream frosting.
- Italian meringue buttercream: Silky smooth and not very sweet. It’s made with egg whites, melted sugar and lots of butter plus any extract you’d like. I also make chocolate, Nutella and caramel versions of this too.
- German buttercream: this is also referred to as custard buttercream because the base of it is vanilla custard that you whip a lot of butter into. A lot of people say it tastes almost like ice cream.
- Russian buttercream: Easiest type to make! It has just 2 ingredients, sweetened condensed milk and butter. Sweet, rich and very smooth. A little tricky to pipe and is better used as a filling which leads me to the next buttercream on my list
- French buttercream: made with egg yolks butter and melted sugar.. similar in taste to German buttercream but doesn’t contain milk.. it’s a looser frosting so it’s best used as a filling. (German buttercream has a similar flavor profile but is stiffer and can be piped)
- Ganaches: Usually made with semisweet chocolate but can also be made with milk, dark or white chocolate (flavor extracts can be added too). They are made with chocolate and heavy cream.. they are what the inside of a truffle is, same recipe. You just alter the cream to chocolate ratio to make it thinner so it can be spread like icing. Very rich and decadent can be used as fillings or for icing a whole cake.
-- Cream cheese frosting: Used most often with carrot or red velvet cake (I think it pairs beautifully with any fruit based cake too).. it’s butter, cream cheese powdered sugar and vanilla (orange or lemon zest can be added too as well as caramel or chocolate ). Sweet, smooth and slightly tangy. (I also make a variation of this using mascarpone cream instead of cream cheese. It’s less tangy and creamer in texture-it is my top selling frosting by far- it’s light and not too sweet but is stiff enough to be piped for decor
- Chocolate fudge frosting: usually made with melted chocolate, cocoa powder, butter and sugar. Sweet, silky and full of chocolate flavor. Can be turned into mocha frosting with the addition of espresso powder.
- Suspiro ; meringue frosting, very similar to marshmallow fluff, made with egg whites and melted sugar.. flavors extracts can be added. Sweet light and fluffy.. outside can be toasted to give roasted marshmallow effect on cakes
- Caramel frosting; toasted brown sugar and vanilla flavors.. buttery, smooth and creamy. Made with a combo of a homemade caramel sauce, butter and powdered sugar. Very delicious.
- Marshmallow buttercream: Made with butter, powdered sugar, vanilla and marshmallow fluff
- Whipped cream frosting: heavy cream whipped until fluffy, powdered sugar added for sweetness along with any flavor extract. (When vanilla extract and sugar is added to whipped cream it’s called “chantilly cream” )
- I think that’s all of them! This is good to keep in mind when thinking of a cupcake (or cake) you’d like to order. 😊
