Wedding Cakes and Event Cakes

European Frostings: Not Just Powdered Sugar and Butter!

I’ve always hated the super-sticky, sickly sweet icing I found slathered all over most wedding cake I’ve had. Then I discovered something incredible: there are different styles of buttercream icing!

My signature European-style meringue icing uses cooked-in egg whites to build up the structure while melting in the sugar. The result is a silky-smooth and not-too-sweet icing that I just adore.

Because it uses less than half of the sugar of standard American buttercream, the sweetness is subtle and doesn’t overwhelm the other delicious flavors of the cake and fillings. My European-style icing also stands up better to heat, so it’s ideal for outdoor weddings!

Moist, Delicious Cake Made Fresh for Every Order

Most wedding cake is too dry due to refrigeration which removes moisture from the icing, which then pulls moisture from the cake. The result is a dry crumb that’s held together by the spackle-like American buttercream.

I make every order fresh, so your cake will never be dried out and flavorless. Paired with my European-style buttercream, you can enjoy moist, delicious cake that won’t stick to the roof of your mouth!

Want to Try it Yourself? Schedule a Cake Tasting!

The best way to see why my European buttercream and cake recipes are the best is to try them yourself! For a flat fee of $30, you can set up a cake tasting where you can:

• Choose 5 cake flavors (or 4 cake flavors and 1 macaron flavor) to try.
• Invite up to 5 guests.
• Meet me in person in my very own 1909 farmhouse in historic Madison Heights, Virginia.
• Discuss your plans for the wedding or event.
• Take home any leftovers, of course!