Frosting 

• Buttercream (light tint of yellow)
• Chocolate Buttercream
• Chocolate Ganache
• White Rosette (pure white)
• 50/50 (part buttercream part rosette - Candlelight color)
• Fondant (tinted any color)
• Non-Dairy Whip Cream (Winter Months Only)

BUTTER CREAM
Cake Lover's is famous for our Butter Cream icing. We make a cooked European Butter Cream from Vienna. All of our store cakes and birthday cakes are iced with our Butter Cream icing. The ingredients are butter, margerine, powder sugar and eggs. Because the ingredients are yellow the icing has a yellow cast to it. We can not color our Butter Cream to be white. The flavor is delicious. The icing melts in your mouth with no greasy after taste.

  ROSETTE ICING
Cake Lover's rosette icing is made from pure vegetable shortening, powder sugar and water. The color of our rosette icing is white. This would be the icing that you would get if you purchased a cake from most bakeries. The taste is a little sweeter than our butter cream. The Rosette Icing can be colored to all pastel shades and most dark shades.

50/50 BLEND
The 50/50 Blended icing is the most popular with our brides. The reason is because you get the delicious taste of Cake Lover's Butter Cream mixed with the color of the Rosette icing. The taste is still delicious. The icing is a little less rich and the color is a little less yellow than the Butter Cream icing. The color of the 50/50 icing is candelight (light cream). About 95% of our wedding cakes are iced with the 50/50 icing.

FONDANT
Fondant icing is a cooked sugar icing. Most people confuse fondant with marzipan which is made from almonds. There is no taste to the fondant other than a sweet taste. The consistancy is delicate but a little chewy. To use fondant icing the cake must first be iced with a choice of the three icings above. The fondant then is draped over the icing and smoothed. The benefit of working with fondant is the smooth texture. When you look at a fondant cake vs. a cream iced cake you will notice how the outside looks like a shell. The other benefit is that you can achieve more of a 3D look with fondant as the decoration stands up off the fondant better. You will also notice that most cakes iced with fondant have less decoration on them. This is a case where less is better. You don't want to take a beautiful fondant cake and cover it with all sorts of flowers, icing decoration or trim. Part of the beauty is the simplicity of the cake. Fondant iced cakes cost an additional 25%. Some cakes iced with fondant can also be done with a cream icing and still have the same beautiful look.

WHIP CREAM
Cake Lover's uses 100% Anderson Dairy Whip Cream on our dessert and birthday cakes. But, we do not use Whip Cream to ice wedding cakes. Whip cream is too perishable to sit out for the average length of time necessasary to transport and display a wedding cake.

NON DAIRY WHIP CREAM

CHOCOLATE GANACHE
Ganache is a delicious chocolate icing. Ganache does not harden like a shell on a dipped ice cream cone. Ganache has beautiful sheen to it. The decorating on Ganache is limited because it is soft and most decor is heavy and will not adhere to the texture.

We take the Cake!