I found this wonderful recipe on the internet. It says that it’s pretty close to the Cheesecake Factory version. I made it for a co-worker’s birthday and have had many requests to make it again. Time consuming, but definitely worth it. A great Christmas cake recipe!

This is another version of my Strawberry Butter Cream Filling that has been increasing in popularity on Cake Central. This Blackberry Butter Cream is an absolutely beautiful icing and lovely filling. It sets your cakes above anyone else’s…Hope you enjoy it as much as my clients have!

Been looking for a great Red Velvet Cake recipe and I came up with this one! This is a little different from your traditional Red Velvet Cake

I love that this recipe has butter and oil! The texture is light and moist, but still holds it’s shape well. For best results, please don’t use substitutions. Droste Dutch Processed cocoa powder is the most commonly found brand, which is lighter in color and not bitter like unsweetened cocoa (Hershey’s). Also, use cake flour [...]

I had an order that included 9 red velvet cakes–and I couldn’t find a recipe that I liked well enough. My aunt Carolyn gave me her recipe and I think it is the best one I have found! The tase and textue is very nice and it doesn’t crack and shrink like some other’s I [...]

This is a WONDERFUL red velvet cake recipe that I tweaked. The original recipe called for twice as much red food coloring, which bothered me, so I halved the amount and found the results to be exactly the same. Enjoy!

This is one of my very most popular cake flavors. I’ve never had a bride taste it and not order it. One said her southern grandmother has been making her RV for her birthday every year all her life; when she tasted this, she said, “Oh! Grandma is SO fired.” Enjoy!

Tender, moist cake with fine crumb.

It can be used when needing a glassy like appearance on fondant. (ie a windshield like on this car It dries to a shine. I have doulbed, tripled with no problem.

This recipe was a combined effort by my aunt and grandmother and handed down to me. It is easy and very versitle. It makes a firm cake that is great for carving, layering, or just for single layers. It is not recommended that you double this recipe.