Flavors List - (Prepare to be wow'd)
Elegant:
Chocolate Mint: Dark fudge cake layered with crème-de-mint and chocolate buttercream.
Black Forest Cake: Dark fudge cake layered with cherries and Kirsch
Hazelnut Cream: Finely ground toasted hazelnuts and heavy cream. A sweet nutty cake.
Raspberry Cake: White cake layered with raspberry mousse, accented with raspberry liquor.
Lemon: Made with sour cream and fresh lemons; filled with lemon mousse.
NEW: Morgan’s White Chocolate Almond cake, filled with apricot jam and amaretto liquor
NEW: Cherry Nut Cake: Maraschino Cherries & Walnuts in an elegant pink cake.
Vanilla:
Moist White Cake: A blank slate, fill with fruit, jams, mousse, or icings.
White Sour Milk Cake: Made with sour cream.
French Vanilla: Brides Favorite. Nice Buttery vanilla flavor - light yellow cake.
Chocolate:
Dark Chocolate Fudge: …….second most popular (especially with grooms)
Dutch Mocha: Chocolate cake with coffee undertones
German Chocolate: With pecans and coconut. Rich!
Mocha Rum: Bittersweet chocolate, rum and coffee
NEW: Orange Susan: Dark Fudge Cake filled with light fluffy orange cream
Keep going...................................................... I know, I know...... there's too many choices
Different:
NEW: Caramel – Butter Pecan: Vanilla Cake with a Caramel Pecan Filling
NEW: Old Fashioned Peppermint Fudge Cake. Chocolate cake with crushed peppermint candy.
NEW: Orange Juice Cake: Yellow cake with orange juice - filled with coconut mousse.
NEW: Orange Marmalade Cake: Marmalade, walnuts or pecans (your choice)
Maple Walnut: Maple syrup and brown sugar. Walnuts optional.
Mardi Gras: Butterscotch chips and buttermilk
Heath Bar: Brown sugar, pecans and heath bar candy
Cinnamon Cake: Buttermilk and cinnamon. Great for brunch.
Blackberry Jam Cake: Brown sugar, buttermilk, blackberry jam, raisins & pecans. sweet & substantial.
Carrot Cake: Carrots, pineapple, golden raisins and chopped walnuts – rave reviews!
NEW: Christmas Orange Slice Cake: Candy Orange slices, coconut and pecans.
NEW: Praline Pecan Cake: Brown Sugar, Pecans
Lemon Raspberry: Moist lemon cake layered with seedless raspberry jam and buttercream
Cookie Cake: Ingredients include sandwich cookies and sour cream batter.
Jamaican Chocolate: Spice, dark rum, slivered almonds and semisweet chocolate
Gingerbread Layer Cake: Dark honey, spices, brown sugar and buttermilk (raisins optional).
Moist Pumpkin Cake: Spices, pumpkin pie filling & chocolate chips.
NEW: Kitty Litter Cake: Looks like a litter box, complete with tootsie roll U-Know whats. Great Kids Cake.
NEW: Sock-It-To-Me Cake: Golden yellow cake with brown sugar, cinnamon & walnuts.
NEW: Coconut-Pecan Cake: Buttermilk, Pecans & Coconut
NEW: 7-Up Cake: Lemon Cake with Lemon Mousse, filled with crushed pineapple, pecans and coconut.
NEW: Lime Cake or Key Lime Cake: Filled with lime buttercream.
NEW: Strawberry Cake: Pink in color, lightly flavored, filled with seedless strawberry jam
NEW: Italian Cream Cake: Buttermilk, Pecans & Coconut.
NEW: Butterscotch Cake. Comforting Butterscotch flavor. A huge hit at Bridal Shows.
Liqueur Accented:
Tipsy Squire: Golden Cake laced with sherry
Blackberry Brandy Sour Cream: Infused with black raspberry gelatin and blackberry brandy.
Delicate Orange: Flavored with Neapolitan Liqueur or Galliano and a dash of vodka.
Mandarin Orange: Mandarin oranges baked into the batter - also layered between tiers, drizzled with a homemade Grand Marnier syrup. Extremely popular. Orange flavor is subtle. Very moist cake.
White Wine: Your favorite wine or liqueur baked into a moist golden cake.
Irish Cream Cake: Chocolate plus Irish Cream Liquor, baked into a golden yellow cake.
NEW: Pink Champagne Cake. Great for weddings and anniversaries. Filled with seedless rasp. jam.
NEW: Butter Rum: Yellow cake flavored with butterscotch pudding and lots of baked in rum.
Fillings: Too many to list – we’ll talk :-)
Here’s just a few: seedless jam, mousse, berries, ganache, flavored buttercream or whatever you may have tasted elsewhere and would like replicated. The Orange Susan and Morgan’s White Chocolate Almond Cakes were suggested by two of my brides - as a thank you, I named the flavors after them!
Pricing:
95% of the Buttercream or Fondant Covered Cakes are $4.00 per serving. Very fussy cakes and those with expensive ingredients (ex: hazelnut cream cake) are higher priced. My fondant is homemade - from three simple ingredients: Melted mini marshmallows, water and powered sugar. No prepackaged chemical taste and it can be rolled thinner - a lot thinner than the fondant covered cakes on TV.
Kitchen Cakes are $3.00 per serving, the same cake flavor and fillings as your wedding cake, but are covered in buttercream - no fondant. Kitchen cake servings can be ordered once the main cake reachs a minimum of 75 servings.
The $4.00 price includes a wooden cake plateau and multiple flavors and fillings per wedding cake. Silver cake stands in round or square shapes are available for a rental fee for the evening. Also available are wooden bark stands cut from local trees - for earthy cake designs.
Other than delivery and a $10. fabric fee to cover the free (but a little ugly) platform, (that's why it needs to be covered in fabric) you're good to go. :-)
Beautifully hand-crafted sugar flowers are available in small, medium or large groupings - in any color of the rainbow - and are priced accordingly
Delivery: Example, delivery to Jaffrey is $40., Keene is $60, Honora Vineyard in VT is $112.50, Bedford is $40. May need to revise prices due to gas price fluctuations. Call for mileage charges to your reception. Contact me at 603-654-9219.
Next Step:
Call or email to see if your date is available. foxden@tellink.net 603-654-9219
I'll respond - almost too quickly :-)
Let me know when you are available for a private Taste Test and which three flavors you'd like to try when we meet.
We'll look at photos you've brought with you, then at the 40 cake books I have (seriously) - full of ideas from the USA and Europe. I'll ask questions about colors, flower types, linen choices, cake table adornments and then will give you a cake cutting tutorial. Usually takes an hour to an hour and a half depending on how gabby we get, then I'll give you cake samples to take home as well as a "Save The Date Form" to mail back to me along with a small non-refundable deposit that will be deducted from your final invoice. After we meet, I'll email a summary of our conversation. The summary is our worksheet sent back and forth between us until your wedding day so that we can keep each other informed and organized.
Final payment is required four weeks before your wedding day (not including the actual date). Your responses are usually in at this point and you'll be calling your caterer to inform them.
- Send me the same guest count number you gave your caterer
- I'll adjust your total accordingly
- Then I'll send you the adjusted total - minus your deposit and any other payments you've made.
- You mail the final payment out to Tastefully Wright, LLC
- And I'll follow up with a statement marked "Paid in Full".
- You may now proceed down the aisle :-) See how simple it is?
