I've been doing a ton of administrative type work for Take the Cake since we are in the "off-season" and I was kind of winging it last year. I seemed to be spending every Friday night before market typing up signs, laminating, washing tablecloths. I want this year to run a little more smoothly. But I have also found time to create a new menu for the spring. I am really excited about trying some new flavors to reflect the warmer months. I held on to the year-round favorites like Tiramisu and Mexican Chocolate of course! I'm also excited about starting 6" cakes for the market. Many times, people came by our booth looking for something special for a dinner or party. Now they can take 1 or 2 yummy cakes that feed about 6-8 people each (flavors follow below.)
Cupcake flavors:
Vegan Chocolate-Strawberry with Strawberry Frosting
Cappuccino with Dark Chocolate Ganache Topping
Hummingbird Cake with Cream Cheese Frosting
Vegan Dulce de Leche with Caramel Topping
Cherry-vanilla Cake with Vanilla Buttercream
Lemon Buttermilk with Vanilla Buttercream
Vegan Banana with Mocha “cream cheese” Frosting
Gluten-free vanilla with peanut butter frosting
Vegan Spelt Carrot with “Cream Cheese” Frosting
Vegan Vanilla
Tiramisu (Espresso-Kahlua soaked vanilla cake with cream cheese frosting and filling)
Chocolate Cookie
Cake Flavors:
Flourless Chocolate
Flourless Apple Cake
Seasonal Cheesecake
Red Velvet Cake
Carrot Cake
Orange Cream Cake
Vegan Chocolate Cake
Chocolate-Mint Grasshopper Cake
