Some custom cakes I’ve made recently:
Left: My friend Keiko of Small Adventure requested something with pistachios, apricots, and honey and here’s what we came up with. Pistachio cake with filled with layers of apricot preserves and crushed pistachios, covered in honey swiss meringue buttercream.
Right: I had the pleasure of baking a birthday cake for a customer that is borderline diabetic. While I am no doctor/nutritionist/health expert, I knew the general rule was that white sugar and white flour had to be avoided. I was informed that they were find with agave nectar and loved chocolate, so this was the final outcome! Gluten free and refined sugar free chocolate cake with whipped chocolate ganache filling, with toasted cake crumbs and agave caramel drizzled on top.
This was a fun one! Vanilla confetti cake filled with layers of peach jam and lemon cream, then covered cream cheese swiss meringue buttercream. Topped off with some raspberry milk crumbs and some extra sprinkles for good measure.