FOUND AN ARTICLE WITH SOME REALLY UNIQUE CAKE FLAVORS AND COMBOS THAT I HAD TO SHARE.
the original article is from Martha Stewart Weddings.
LEMON THYME CAKE
This provencial masterpiece, a lemon-thyme cake, alternates layers of lemon curd and vanilla buttercream. The finishing touches: more buttercream, candied citrus, and sugared lemon- thyme sprigs. As a tasty alternative, sub in fresh rosemary. Or, pair lime with basil.
A twist on the childhood indulgence, this confection combines graham cake with chocolate ganache, marshmallows, and vanilla buttercream. We “toasted” the swiss meringue frosting with a chef’s torch for that straight-from-the-campfire flavor and added chocolate curls for extra appeal.
RASPBERRY DACQUOISE CAKE
Almond-and-hazelnut meringue joins vanilla buttercream laced with raspberries and crème framboise in this divine standout, complete with sage-green fondant and piped golden raspberries. In lieu of hazelnuts, consider pistachios, walnuts, or pecans.
VIOLET CASSIS CAKE
Sweeter than lavender, this flower is a major crowd-pleaser.
PASSION FRUIT AND LIME CAKE
Think of this as the food equivalent of the most intoxicating tropical drink you’ve ever had: vanilla cake, brushed with lime simple syrup and filled with passion fruit curd, all smothered in passion fruit buttercream.
BLUEBERRY AND COCONUT CAKE
As if coconut cake dotted with blueberries wasn’t decadent enough, this cake features coconut buttercream, blueberry preserves, and fresh orange curd.
TOFFEE TEMPTATION CAKE
Here, vanilla batter was blended with finely chopped dates and baked. We brushed the still-warm-from-the-oven cake with sticky-toffee sauce before filling it with bourbon-laced brown-sugar buttercream.
CHERRY BLOSSOM CAKE
Half fruity and half floral, this extract has a light, refreshing taste and a delicate flavor. It’s sometimes referred to by its Japanese name, Sakura.
ZESTY MEXICAN HOT CHOCOLATE CAKE
Chili powder is key to the south-of-the-border beverage. To give the cake version that trademark kick, spread dark-chocolate buttercream spiked with the spicy stuff between slabs of cinnamon-vanilla cake.
ROSE PETAL CAKE
A few drops of rose-petal extract (available at most Whole Foods stores) gives this confection a turkish-delight-like flavor. Just add one drop of the floral extract to 1 cup of buttercream.
HEAVENLY CREME BRULEE CAKE
Vanilla bean pastry cream meets white butter cake in this take on the French classic. Add a layer of caramel buttercream, frost the whole shebang with more of the same, and garnish each slice with a caramel shard.
RED VELVET REDUX
Any way you slice it, this is one decadent throwback. Though its origins are up for debate (New York City’s Waldorf-Astoria Hotel offered a version in the 1920s), most say it’s a Southern thang.
Here, to break with tradition, Francina Stewart of One Girl Cookiesin Brooklyn, New York, created ombre layers of cake and then covered them with beads of cream cheese buttercream. The end result is charmingly retro, with a homemade quality that makes you want to sneak a swipe of frosting. It would fit right in at a backyard bash, and it’s cute for a Valentine’s Day soiree, too, says Stewart. After all, red is the color of love.
If your mouth waters at the thought of refreshing citrus mixed with silky cream, then this cake -- dreamed up by Emily Lael Aumiller of Lael Cakes in Brooklyn -- is for you.
To re-create the colors of the ice cream pop, which turns 75 this year, she attached marbled gum-paste appliques to blush-orange fondant with royal icing. The 3-D effect is striking on its own, so you can display it sans topper. And though this Art Deco showpiece screams for a gallery or loft setting, it would look at home by the sea, too. Inside? Aumiller recommends orange blossom cake layered with orange curd and vanilla buttercream. Yum!
As far as we’re concerned, mint and chocolate are a match made in, yep, heaven. A New Orleans bartender first paired the two in an after-dinner drink in the early 1900s, and "Mad Men"–era housewives later used them together in pies.
Here, pros at Magnolia Bakery in New York City worked the combo (also referred to as Grasshopper) into another classic, the icebox cake, by layering chocolate wafer cookies with a whipped cream mixture. “The simplicity of this cake is so charming,” says Tyra Abrams, owner of Magnolia Bakery. “Serve it as part of a dessert buffet with other treats, like mini chocolate cupcakes sprinkled with crumbled pistachios or whoopie pies filled with minty frosting.” Consider serving it alongside miniature mint-chocolate shakes.
PINEAPPLE UPSIDE-DOWN DELIGHTS
Crowned with dried “flowers” made from the sweet Hawaiian fruit, these Bundts are a mini take on everybody’s favorite bake-and-flip dessert. The inverted pastries became popular in 1925, after a creative baker debuted them in a recipe contest -- and won.
These individual cakes, baked by our associate food editor Kristina Kurek, are filled with cherries and accompanied by a sour cherry-and-vanilla sauce. They’re apropos at a garden party or even a rehearsal dinner, if a big wedding cake is an idea you just can’t quit.
COCONUT CREAM DREAM
Crazy for the flaky stuff? This five-layer masterpiece, created by Mark Randazzo of Mark Joseph Cakes in New York City, is a sumptuous interpretation of the pie that started showing up around the turn of the 20th century (that’s when shredded coconut first hit the market). Randazzo iced it with vanilla-bean buttercream and then pressed medium and microfine pieces onto the tiers and sprinkled toasted bits on top. He suggests continuing the tropical theme inside with coconut cake and a mango buttercream filling.
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Now you made me hungry for cake! These are beautiful and sound delicious. We chose guava and cream cheese for our top tier and raspberry and chocolate for our other tiers.
peanut butter cookie dough brownie layer cake
vanilla cake with blackberry mascarpone filling and buttercream icing.
coconut pineapple cake
chocolate espresso layer cake
lemon blueberry cake with cream cheese frosting
meyer lemon iced raspberry yogurt cake
Yumm. Must. Try. All.