The Buttercream Battle

If you've never had a cake or cupcakes from us before we will ask a very important question of you while taking your order, especially if you can't swing by in person - how do you like your buttercream?  It sounds ridiculous, but I promise it's not!  

We do two kinds of buttercream - Swiss and American, and they are very, very different.  American buttercream, often made with shortening, butter, and a lot of powdered sugar is super sweet, a little gritty in texture, and has a matte finish.  Swiss buttercream made by whipping up a meringue (sugar and egg whites) and then dumping loads of butter into is much less sweet, silky smooth, and has a glossy finish.  Both are delicious in their own right, but if you're expecting American, and get a mouth full of Swiss, it's a little disconcerting so please let us help walk you through the options.  Ultimately the purpose of the buttercream coat on a cake is to seal, protect, and enhance the inside flavors of the cake, not "be" the flavor in and of itself, but we want you to love you what you get, and the correct buttercream is an important piece to the puzzle!