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FLAVORS and FILLINGS
 
 
    A cake should be as pleasing to the palate as it is to the eye.  Cakes are a celebration of optimism and the best that life has to offer.  A cake should be as pleasing to the palate as it is to the eye.  Cove Cake's creations are richly decadent with aromas that will thrill the palate, creating a sensation of gustatory  delight; a luxury to be enjoyed anytime and anywhere.  .
 
    All ingredients are purely organic and as delicious as only nature can create.  Butter tastes like butter, eggs taste like eggs, and the chocolates have a pure silkiness and depth of flavor that only the Artisan Chocolatier can create.
 
   Your custom cake can be any combination of flavors and textures. The cake will become your signature creation. Karen has been trained, as a culinary school graduate, to understand the basic techniques from which any exciting combination of flavor and texture can come. Her cakes have a richness that allows for that lingering pleasure and delight that will remind you of what the cake was all about. Below are some popular and original combinations of flavors, textures and fillings:
 
                     Carrot Cake: a moist, layer cake with pineapple, golden raisins and toasted pecans. The cake is filled with a cream cheese Italian
butter cream, or a New England maple syrup Italian butter cream infused with a calvados liqueur. 
 
                       A Perfect Pound Cake:    with a silky-smooth texture full of the moist buttery flavor that was so prevalent in the old-fashioned pound cake that Grandma used to make.  This cake is pure heaven when filled with vanilla bean, rum infused Italian butter cream.
 
                       White Spice Pound Cake:  This cake with its exceptional moistness and velvety texture marries beautifully with a cinnamon, clove chocolate mousseline filling.
 
                        Golden Butter Cream Cake:  If you love butter, this will be a favorite.  There is no cake with a more mellow buttery flavor and golden color. To make this decadent delight even more exciting it is filled  with a strawberry Grand Mariner mousse and fresh strawberries.  The cake is iced with a royal honey butter cream.
 
                          White chocolate raspberry almond:  This fragrant buttery, white chocolate cake is fabulous even on its own.  Adding raspberry butter cream and alternating layers of vanilla almond crunch butter cream take this cake above and beyond.
 
                          Amaretto Cake:  A rich pound cake with the lovely flavor of ground toasted almonds, enriched with brown sugar, amaretto, and rich vanilla transforms an ordinary pound cake into something extraordinary.  The cake is gently flavored with amaretto syrup, and filled with your choice of vanilla praline crunch butter cream with or without the addition of raspberries.  A filling of simple raspberry mousseline provides for a simple but delectable alternative.
 
                           Buttermilk Country Cake;  The buttermilk imparts a slightly tangy and rich flavor to a traditional butter cake. Filling the cake with softly whipped creme fraiche and ripe peaches makes for a midsummer fantasy come true.
 
                           Chestnut Sand Cake:  This cake with its lovely hue and fine moist texture has an unusual, subtle chestnut flavor with a suggestion of spiciness.  This splendid fall creation is made spectacular by marrying it with a chestnut butter cream infused with pear brandy.  Just as spectacular is to cover the cake with a chocolate rum ganache.  This is a truly luscious and unique alternative to the ordinary, and perfect for the fall wedding.
 
                           Golden Grand Marneir Cake:  The sensational flavors of orange, Grand Marnier, chocolate and almond are supported by a mellow sour cream butter cake base.  These flavors combine to produce a sensationally pleasurable cake.  The orange flower water enhances the flavor and the Grand Marnier syrup makes the cake soft and moist, though, not at all wet.  This heavenly delight is thinly coated with a rich almond chocolate ganache and then iced with an orange Italian butter cream infused with orange zest.  A truly sophisticated complex creation that will satisfy the most discerning of gourmet foodies!
 
                            White Velvet Butter Cake:  This is the softest and most delicate of all butter cakes.  This versatile cake blends well with just about any butter cream except for chocolate, which tends to overwhelm the delicate flavor.  Fresh fruit fillings, fruit curds, and white chocolate mousse are only a few of the endless possibilities of heavenly fillings.  This cake works beautifully with a simple vanilla Italian butter cream icing and a marzipan/fondant combination.  Truly a cake for all to enjoy.
 
                           White Chocolate Whisper Cake:  White chocolate offers the double advantage of velvety, melt-in-your-mouth texture and, because of this white chocolate cake's gently flavor, a definite whisper of cocoa butter permeates the cake.  This cake is beautiful with a lemon Italian butter cream or, of course, with a silky white chocolate Italian butter cream.
 
                             Checkerboard Fantasy Cake:  A delightful trompe l'oeil of yellow and chocolate checkerboard with the same exquisite flavor of the rich chocolate and vanilla butter cakes.  For that matter, the "checkerboard"  may be a blend of any floors or colors.  This cake may be sublimated with any flavor butter cream or any glaze depending on the cake's trompe l'oeil of flavors.
 
                               Lemon Cake:  My heavenly butter cake made with fresh lemons with a touch of lemon creme patissiere and a vanilla Italian butter cream sparkling with lemon zest.  For a little pizazz, this cake is also wonderful filled with fresh raspberries and a raspberry framboise butter cream.
 
                               Vanilla Raspberry Praline Cake:  A spectacular white cake subtly flavored with a touch of almond and vanilla,  a winner for any occasion.  For over the top you can try alternating layers of strawberry framboise butter cream and an almond praline crunch butter cream.
 
                               Perfect All-American Chocolate Butter Cake:  This cake has a full chocolate flavor and an exceptionally soft, fine texture.  It tastes like a chocolate bar only soft.  Filled with an American butter cream, this taste of heaven brings a smile to any child's face; a very kid friendly cake.
 
                               Chocolate Raspberry Heaven:  A chocolate sour cream cake filled with alternating layers of a cognac infused chocolate ganache and raspberry butter cream makes for a well balanced chocolate flavor.  Memorable!
 
                               Chocolate Domingo Cake:  The "tenor" of chocolate butter cakes, it has the roundest, deepest chocolate of all my cakes.  This cake harmonizes beautifully with with a white chocolate Chambord Italian butter cream filling. 
 
                                Chocolate Molasses and Brown Sugar Cake:  This cake, with its distinctive and pleasantly bitter edge, is light, yet moist with a strong hit of chocolate closes with a bittersweet finish.  A wonderfully distinctive ginger butter cream filling and a "tinse" of orange test make for a cake that will leave guests trying to figure out what composes this unusual marrying of very sensual flavors.
 
                                 Intense Devil's Food Cake:  A moist fine-textured chocolate cake reminiscent of those beloved childhood birthday cakes.  To bring it up a notch the cake is filled with a burnt almond chocolate ganache frosting, or a classic coffee butter cream.
 
                                  Less Fruit and More Cake Fruit Cake:  A contemporary take on an old classic, this cake has more batter than fruit, and is so moist it can almost be described as a pudding.  Molasses counteracts the intense sweetness of the glaceed fruit.  The rum essence is exactly that;  an aromatic, subtleness that permeates the space in which the cake sits. This is a special cake that took famous cake maker Rose Levy Beranbaum years to perfect because each version had to ripen for three months before tasting.  A spectacularly antique cake for modern day, this is a jewel  to top any wedding cake. It  Properly preserved, it tastes even better a year later on the couples first wedding anniversary!  It is also perfect for two bite mini cakes artistically presented with the antique hard sauce infused with rum, cognac or a perfectly aged and blended port.  I get the shivers when baking this refined jewel because it is so rich with Baroque history and  antique tradition. 
 
                                  Christmas Lane Cake:  Dried cherries , apricots and Wild Turkey Bourbon highlight this impressive version of a southern classic.  Glazed with  bourbon infused fondant and then covered with a toasted pecan enhanced marzipan this cake can only be a gift from heaven.
 
                                  Sour Cream Banana Cake:  This moist, light, exquisitely tender cake, courting the richness of Goslings Rum and banana, comes alive with the tang of sour cream and lemon.  This taste of heaven is filled with a Goslings Rum infused Italian butter cream and covered  with a sour cream ganache and a rum infused fondant/marzipan envelope:  truly a surprise package. 
 
                                   The Classic Old World Genoise:  Either chocolate, yellow or white, this old world classic can become anything your heart desires.  The cake is saturated with a simple syrup flavored according to your taste and filled with fresh fruit, butter cream, creme Chantilly, ganache or any other creative idea we may have.  It can even be rolled  to create a classic Christmas Yule Log.
 
                                   Chocolate Oblivion Truffle Torte:  This chocolate favorite has the alternating layers of other cake types.  The torte is like the creamiest truffle married to the purest chocolate mousse.  It is chocolate at its most intense flavor and perfect consistency.  Alone, as a mini-cake it becomes a perfect gift for guests to take home to relish the memories of your perfect occasion.
 
                                   Pineapple Upside-Down Cake:  A true American classic, this cake is traditionally baked in a cast-iron skillet to create a wonderfully caramelized crust.  For a unique twist I torte the cake and fill it with a Goslings Rum infused coconut-banana mousse line  To make it wedding friendly the cake is covered with a rum flavored fondant.
 
                                   My Oh-So-Rich Rum Cake:  An over the top rum cake infused with a butter rum syrup and filled with an authentic dark, dark roasted maple syrup butter cream.
 
                                  A Peppermint Dacquoise:  This gorgeous cake features crisp peppermint meringues layered with a tender chocolate genoise that is infused with a peppermint simple syrup and a creme de menthe chocolate ganache.  The cake is then iced with a rich chocolate butter cream to create a perfect Christmas sensation.
 
                                 Blueberry White Chocolate Whisper Cake:  This silky melt-in-your-mouth delight makes a beautiful and delectable presentation with a whisper light lemon curd and fresh, in season, blueberries.  The teenie Maine blueberries provide an extra special New England delight.
 
                               Classic Swiss Zuger Kirschtorte:  A favorite of the Swiss, this version is created with a classic genoise drenched in Kirsch simple syrup, separated with layers of pale pink cherry mousse line and toasted almond dacquoise:  a perfect encore to a Valentine's Day celebration or and engagement party.
 
                               Independence Day Celebration Cake:  A classic genoise soaked with a creme de myrtilles (blueberry liqueur), framboise (eau-de-vie of raspberries), or amaretto is interrupted with a crisp meringue, fresh blueberries and fresh raspberries.  The classic red-white-and-blue of this delectable celebration cake works beautifully with other fruit themes as well.
 
                              Chocolate Fantasy Cake:  A fabulously chocolaty cake that, when cut into, surprises the eye and the palate with three distinctly different chocolates.  The velvety light whipped panache, the flourless truffle-like cake and the light and crisp cocoa meringue combine to create a chocolate lover's dream come true.
 
                              Chocolate Praline Wedding Cake:  The elegance of chocolate and gold  set the stage for sophistication and a break from the traditional.  Dark chocolate cake blends with luscious praline butter cream and crunchy hazelnuts.
 
                              Golden Glory Wedding Cheesecake:  Creamy cheesecake, marbled with apricot or any other fruit and/or fruit curd, creates the perfect choice for the bride whose favorite cake is cheesecake.  This cake was designed by Rose Levy Beranbaum and featured in Martha Stewart's fabulous book, Weddings.
 
                              Pistachio and Rose Wedding Cake:  The flavors and textures of this cake provide for fun guess-what's- in-the -cake conversation.  The soft white butter cake is iced with a classic butter cream, and filled with a thin layer of pistachio marzipan in between a  firmer white chocolate butter cream.
 
                              Swiss Dream Wedding Cake:  A traditional white or yellow cake is filled with an ethereal lemon curd mousse line.
 
                              Chocolate Espresso Cake:  A deep, dark, rich chocolate espresso cake is paired with alternation layers of espresso butter cream and Kahlua infused butter cream.
 
                             Black Forest Cake:  The traditional blend of cherries and chocolate come together in this classic of Kirsch infused butter cream and brandied cherries sandwiched between thin layers of liqueur moistened chocolate genoise.
 
                            A Christmas Yule Log:  This is a lighter rendition of the classic yellow cake roll and chocolate butter cream.  It is a light chocolate genoise rolled with creme Chantilly, and covered with a rich, rum infused chocolate panache.
 
                           Chocolate On Chocolate:  For chocolate lovers only, this is a chocolate fudge cake filled and iced with a milk chocolate butter cream.
 
                           White Cloud Cake:  This cake has a color palate of white and yellow, is light in texture and faintly scented with orange.  A classic white genoise is sprinkled with Cointreau and filled with an orange fruit mousse line.  For occasions of a life time this elegant creation is covered with fondant/marzipan infused with orange flower water.
 
                           Chocolate Praline Cake:  A dark chocolate cake blends with a silky praline butter cream and crunchy hazelnuts.
 
                           A Wedding Cheesecake:  A creamy cheesecake marbled with a fruit filling of your choice and iced with a heavenly white chocolate cream cheese frosting.
 
                          Pistachio Surprise Wedding Cake:  This unique cake has a surprising combination of textures and flavors.  A soft white butter cake is iced with a classic butter cream.  A thin layer of pistachio marzipan separates the butter cream from the firmer white chocolate butter cream that covers the cake.
 
                          Lemon Sunshine Cake:  A light and tangy buttermilk cake sparkled with lemon zest and filled with a bright lemon curd or a rich, yet light to the taste, lemon mousse line.
 
                         Southern Red Velvet Cake:  A southern classic, this delight features scarlet cake layers infused with buttermilk and cocoa.  For added flavor this wonderful cake is filled and iced with a tangy cream cheese frosting.
 
                         A Classic Compromise:  To satisfy all, this wonderful marble cake swirls together chocolate and vanilla.  It is filled and iced with a butter cream touched with a bit of caramel. 
 
                        Lori's Blueberry Grand Mariner Cake:  A smooth, rich butter cake infused with fresh orange zest, vanilla, and Grand Mariner.  Fresh organic blueberries are added to the batter to create something truly unique and delicious.  To round out this uniqueness, fill the cake with orange marmalade, vanilla almond crunch or a vanilla praline crunch European butter cream.
 
                        Coconut Chic:  This tropical, stylish cake is a smooth rich coconut cake filled with alternating layers of passion fruit curd and a white chocolate butter cream.
 
                       Coconut Lemon Chic:  Rich coconut cake filled with alternating layers of fresh lemon curd and white chocolate butter cream.
 
                       Key Lime Dream:  A white chocolate cake is filled with a key lime butter cream alternating with a key lime creme patissiere.
 
                        Mocha Spice Cake:  A rich, dense mocha cake infused with cinnamon, allspice, nutmeg and a touch of cardamom.  This cake is filled with a roasted maple syrup butter cream:  a true touch of fall.
 
                        Banana Rum Cake:  This moist, light, tender cake, rich with banana, is touched with a hint of tang from sour cream and lemon.  For that wonderful combination of banana and chocolate, I fill the cake with a sour cream, rum chocolate panache.
 
                       Lemon Poppy Seed Pound Cake:  A special way to eat pound cake, this lemon infused, silky smooth, cake is blended with poppy seeds for a little extra crunch.  The cake is infused with a lemon simple syrup and filled with a lemon curd, or a lemon creme patissiere.
 
                           
CAKES
Below are only suggestions.
 
 
YELLOW BUTTER CAKE
LEMON BUTTER CAKE
WHITE BUTTER CAKE
LEMON POPPY SEED POUND CAKE
ALMOND HAZELNUT CAKE
CARROT CAKE
MARBLE CAKE
RED VELVET
DEVILS FOOD CAKE
MOCHA CAKE
MOCHA SPICE CAKE
CHOCOLATE BUTTER CAKE
RUM CAKE
OLD FASHIONED FRUIT CAKE
PINEAPPLE UPSIDE DOWN CAKE
CHEESE CAKE
ALMOND DACQUOISE
YELLOW  GENOISE
CHOCOLATE GENOISE
CHOCOLATE BOURBON CAKE
HAZELNUT BUTTER CAKE
PUMPKIN CAKE
BUTTERMILK SPICE CAKE
CHOCOLATE SOUR CREAM CAKE
BANANA CAKE
ORANGE BUTTER CAKE
PINA COLADA CAKE
BLUEBERRY GRAND MARNIER POUND CAKE
WHITE CHOCOLATE CAKE
 
 
FILLINGS
 
VANILLA BEAN BUTTER CREAM
CHOCOLATE BUTTER CREAM
FRENCH MOUSSELINE BUTTER CREAM
WHITE CHOCOLATE BUTTER CREAM
COCONUT PECAN FILLING
CARAMEL NUT FILLING
CHOCOLATE GANACHE
STRAWBERRY OR CHERRY GELEE
LEMON-LIME MOUSSE
CARAMEL MOUSSE
CHOCOLATE MOUSSE
HAZELNUT CREAM FILLING
RASPBERRY MOUSSE
CREME PATISSIERE FLAVORED AS DESIRED
COFFEE BUTTER CREAM
CUSTOM PRESERVES
CHOCOLATE PRALINE CRUNCH
MOCHA KAHLUA BUTTER CREAM
FRENCH MOUSSELINE BUTTER CREAM
SIMPLE AMERICAN BUTTER CREAM
CARAMEL NUT FILLING OR ICING
ORANGE MILK CHOCOLATE GANACHE
WHITE CHOCOLATE CREAM CHEESE BUTTER CREAM
SILK MERINGUE BUTTER CREAM
ROYAL HONEY BUTTER CREAM
FRUIT CLOUD CREAM
FRUIT CURDS
VARIOUS  BAVARIAN CREAMS
 
The filling and icing possibilities are endless, and they will be completely customized