| Peanut Butter | Strawberry Cream | Caramel Drizzle |
| Our Family Recipe from 1963- Peanut Butter Cake, Filled with Ganache or Raspberry Jam. Frosted with Peanut Butter Icing | Available Spring and Summer Only. Fresh Strawberry Cake, Frosted with Creamy Fresh Strawberry Frosting, Finished with White Chocolate Sprinkles | Traditional Southern Sour Cream Cake Filled with Caramel Sauce and Frosted with Caramel Swiss Meringue and Topped with Pecan Praline |
| Boston Cream | German Chocolate | Lemon Zest |
| Same Cake as Caramel Drizzle, Filled with Vanilla Pastry Cream and Double Dipped in Ganache | Made with Traditional German Sweet Chocolate with Coconut, Pecan Frosting and Topped with Dark Chocolate | Lemon Cake with Fresh Juice and Zest, Filled with Homemade Lemon Curd. Frosted with Lemon Curd Swiss Meringue |
| Vegan Chocolate | Gluten Free Chocolate Caramel | Banana Pudding |
| Moist Chocolate Cake with a Touch of Espresso, Frosted with Lactose Free Confectioner’s Sugar Frosting | Luscious Chocolate Cake Infused with Homemade Caramel Sauce and Topped with Dark Chocolate Frosting and Toffee Bits | Creamy, Homemade Vanilla Pudding Covering Fresh Bananas and Crispy Vanilla Wafers. Granny Fannie Bell’s Recipe. |
| Regular Cupcakes $3.25 Each and $36 per Dozen. Gluten Free $4 Each and $48 per Dozen. Gluten Free “Little Ones” $26 per dozen. Regular and Vegan “Little Ones” $20 Per Dozen. French Macarons $3.25 each and $36 per Dozen. |
