Chocolate Fudge – Our dark chocolate buttermilk cake is layered and glazed with semi-sweet ganache. For the chocolate addict!

Raspberry Fudge– Same as above, but with the addition of locally made, seedless raspberry preserves.

German-Style– Our version features a dark chocolate cake, brushed with crθme de cacao syrup, and layered with a toasted walnut, pecan, coconut, brown sugar filling.

Black and White– Moist chocolate buttermilk cake is layered and frosted with our Italian meringue buttercream. One of our most popular cakes!

Carrot-Pecan– Fresh carrots and crushed pineapple make this cake wonderfully moist. The sides are left bare to reveal the luscious cream cheese frosting. Topped with toasted pecans.

Lemon-Raspberry Poppyseed– A lovely, tender white poppyseed cake, brushed with lemon simple syrup and filled with both a lemon cream cheese and a raspberry cream cheese frosting. The icing is a poppyseed buttercream. Light and delicious!

Boston Cream Pie– A “pie” that’s really a cake! Ours features layers of hot milk sponge cake, our own pastry cream and a decorative chocolate glaze.

New York Style– Our take on the New York Style cheesecake is a smooth, creamy version with a sour cream topping.

Marionberry-Rosewater Pie– Flavorful Northwest berries and a splash of rosewater make this our favorite “City of Roses” pie.

Coconut Cream Pie– We add a generous amount of coconut to our pastry cream, and top it with mounds of whipped cream.

Key Lime Pie– Tart and sweet, this traditional key lime pie is made in a graham cracker crust and topped with whipped cream.

Chocolate-Rum Mousse– Chocolate cookie crust topped with our decadent chocolate rum mousse and finished with whipped cream. Yum!

Peanut Butter Mousse– Creamy peanut butter and cream cheese mousse top the chocolate cookie crust – glazed in chocolate.

Baked Egg Custard– Slow-cooked and creamy old-fashioned custard is sprinkled with nutmeg.

Swedish Cream– Sour cream, yogurt and cream are blended together. Perfect topped with our Marionberry compote.