THE BURST CAKE
BLUEBERRY GINGER CREAM CHEESE
September is the best month where fruits and vegetables are still at their peak of freshness and vibrancy and the weather is still sunny, warm yet not too hot. This September we bring to you our BURST cake!
BURST-ing with flavors of bright and juicy blueberry (vegan) cream cheese frosting piped between layers of vanilla-ginger meringues . Our BURST cake will keep you feeling at the peak of summer right through to the end of September.
Using Bow Hill Heirloom blueberries, of Washington's Skagit Valley. Bow Hill Blueberries is the site of the oldest family-run blueberry farm established in 1947 and currently owned and run by the Soltes family. We are pleased to support local and feature other small businesses in the Pacific Northwest!
Available for the month of September, in store and online
We believe that cake should be enjoyed by everyone and bring joy. Our cakes are inclusive, allowing everyone to indulge, despite allergies and dietary restrictions. We use only the best and freshest ingredients. As much as we can, we source our ingredients locally in the Pacific Northwest.
Our cakes are a "Dacquoise", traditionally French dessert made of layers of meringues between piped buttercream. Dacquoise meringues layers are made by binding nuts with egg whites, making our cakes light and nutty . This is what makes our cakes unique, the balance of textures and flavors!
Our cakes are sold frozen but at it's best served thawed. Leave on counter top or refrigerator until buttercream is soft.
Our cakes are 100% gluten-free, made in a gluten-free facility.
We use plant-based, non-dairy ingredients.
We use Monk fruit sugar, a plant-based replacement sugar, from the gourd family (also known as Luo Han Guo). Monk fruit is zero calories/glycemic, zero carbohydrates and zero sugar. It is safe for diabetes, promotes weigh loss and has anti-inflammatory properties. Monk fruit is diabetics-friendly and approved for KETO diets.
We believe that our cakes should look just as good as any other cakes and equally fun and vibrant! To color our cakes, we only use plant-based ingredients and do not use any food coloring.
Our cakes are made in small batches and each of our dacquoise layers are hand piped. Because our cakes are meringues, not sponge, there will be variations from cake layer to cake layer. For our buttercream, we have several buttercream recipes that we have created as blueprints from which we can spin-off to a variety of flavors so try each of our cakes and you will find the flavor profiles and texture will vary as we strive to provide something for everyone!
We strive to use allergy-friendly ingredients. Check out our ingredient labels in our Cake section below to see if you are allergic or intolerant to any of our ingredients.