Flavors

Birding Baker

Anything you can imagine, I can create for you. You aren't limited to these flavors -- but you are welcome to select from this list if something shiny catches your eye, you little magpie, you!

Web designer's disclaimer: I have borrowed the flavors below from a local bakery I love. I've renamed them to fit my fantasy here, but the flavors themselves aren't mine. I'm a web designer, not a baker, so I needed help filling in this page. No copyright infringement intended! This was done out of love. :)

The Bee-Eater

Vanilla Cake soaked in a Rosewater, Orange Blossom and Honey Syrup filled with local Honey Swiss Buttercream and Bee Pollen

The White-Winged Crossbill:

Valrhona Chocolate Cake soaked in a Rosewater Syrup filled with Raspberry Rose Preserves and White Chocolate Swiss Buttercream

The Oriole:

Apricot-Vanilla Cake filled with Milk Chocolate Fiori de Sicilia Swiss Buttercream and Apricot Preserves

The Canary:

Lemon Elderflower Cake soaked in St. Germain Syrup filled with house made Lemon Curd and Elderflower Buttercream

The Sparrow:

Vanilla Buttermilk Cake soaked in a Cinnamon Syrup filled with Cinnamon-Sugar Swiss Buttercream and sprinkled with a salty-sweet Cinnamon Sugar

The Barn Swallow:

Vanilla Cream Cake with Coconut and Pecans filled with Dark Chocolate Swiss Buttercream

The Swallow-Tailed Kite:

Coconut Cake filled with Passionfruit Buttercream and Toasted Coconut

The Northern Lapwing:

Valrhona Chocolate Cake filled with Dark Chocolate Swiss Buttercream and Dark Chocolate Pistachio Ganache

The Roseate Spoonbill:

Champagne Cake filled with Champagne Cream Swiss Buttercream and fresh Strawberry Preserves

The Raven:

Valrhona Chocolate Cake filled with Espresso Swiss Buttercream and Valrhona Dulcey Pearls

The Western Meadowlark:

Banana Cake filled with Bourbon Caramel Sauce, and Valrhona Chocolate Swiss Buttercream

The Tree Swallow:

Almond Cake filled with Vanilla Swiss Buttercream and Blackberry Preserves

The Barn Owl:

Pear-Vanilla Cake filled with Spiced Maple Swiss Buttercream and Pear Lavender Preserves, topped with Honey Roasted Almonds

The Snowy Egret:

Vanilla Cake filled with White Chocolate Swiss Buttercream and Valrhona White Chocolate Pearls