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SIGNATURE FLAVORS

white chocolate mud cake baked with fresh raspberries and a white chocolate swiss meringue buttercream

WHITE CHOCOLATE RASPBERRY

LEMON BLUEBERRY

A lemon lovers dream with tart citrus kick from the lemon gelee mellowed out by sweet blueberries and a bit of crunch. This is a great flavor for the summer time or to finish off the night with a light dessert.

Lemon vanilla bean cake, blueberry preserves, buttersnap crumble, lemon gelee, vanilla swiss meringue buttercream

CHOCOLATE ESPRESSO

a lemon vanilla bean cake, blueberry preservers, buttersnap crumble, lemon gelee and a vanilla swiss meringue buttercream.

This one is  an overall crowd pleaser being light in chocolate flavor without being too rich. With a kiss of tart from the raspberries, it is truly the best of both worlds.

White chocolate mud cake, fresh raspberries, white chocolate swiss meringue buttercream

chocolate cake, hazelnut praline and an espresso infused swiss meringue buttercream
chocolate cake with an crushed oreo swiss meringue buttercream

This cake has basically become my sidekick because its at almost every single wedding or special event. It is something totally different - nutty from the browned butter, sweet and salty from the caramel and a little texture from the  praline. It's truly to die for and will keep your guests surprised!

Browned butter cake, pecan praline, browned butter salted caramel swiss meringue buttercream

EARL GREY

Like a warm loving hug, this cake is comforting and delicate. It's light, yet sophisticated and indulgent in one perfect bite. It's a lovely flavor for summer and fall events.

Earl grey infused cake, peach preserves, earl grey ganache, toasted brown sugar shortbread, honey swiss meringue buttercream

BROWNED BUTTER

earl grey infused cake, peach preserves, earl grey ganache, toasted brown sugar shortbread, honey swiss meringue buttercream

Calling all my hazelnut latte lovers...this is it! This cake is truly a coffee lovers dream, its basically dessert and coffee all in one.  I consider this my favorite (but we won't tell the others).

Chocolate cake, hazelnut praline, espresso infused swiss meringue buttercream

COOKIES N CREAM

This cake is straight up nostalgia. If you're an oreo lover- look no further. You might as well put a ring on this cake too because it's THAT good.

Chocolate cake, crushed Oreo swiss meringue buttercream

Chandon Brut Rosé cake, strawberry preserves,champagne ganache,slow roasted strawberries,champagne swiss meringue buttercream
browned butter cake with a pecan praline and browned butter salted caramel swiss meringue buttercream

COCONUT PASSIONFRUIT

This cake is for all my coconut lovers out there and even my coconut haters - I've taken people to the coconut dark side with this cake. Sweet, tart, crunchy- it checks all the boxes.

Coconut cake, buttersnap toasted coconut crumble, passionfruit gelee, coconut swiss meringue buttercream

coconut cake with a buttersnap toasted coconut crumble, passionfruit gelee and a coconut swiss meringue buttercream

PINK CHAMPAGNE

The celebration cakes of all celebration cakes- it says it all in the name! It's perfect for that late night sweet treat with a little kick of champagne. The slow-roasted strawberries add a beautiful fresh pop of crunch and tartness! Guests LOVE this cake! 

Chandon Brut Rosé cake, strawberry preserves, champagne ganache, slow-roasted strawberries, pink champagne swiss meringue buttercream

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 SIGNATURE TASTING BOXES

Curated for every taste in mind, our tasting boxes are unlike any cake you've ever experienced before. With eight different flavors, fillings from salty, sweet, crunchy or tart, there is truly something for everyone.

 

Sign up for access to private offerings before they go public and to be the first to be notified when tasting boxes go live to pre order.

 

Tasting Boxes are only available a few times a year and cannot be made outside of those selected dates - this way we reduce food waste and have the opportunity to provide each and every person the highest quality of cake they deserve.

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