A drippy duo for an 80th birthday celebration!

Lemon cake with raspberry filing on the left; chocolate cake with caramel filling on the right.

The layers of this cake include earl grey tea as well as finely-chopped chocolate bits and orange zest. The filling (and the top drip) is a dark chocolate ganache, with the exterior being an earl-grey-infused Swiss meringue buttercream. Flavor-wise, this is my favorite of all the offerings on my menu.

This is a mostly-traditional black forest cake, with brandy-soaked cherries between rich chocolate layers. I use vanilla Swiss Meringue buttercream instead of the traditional whipped cream, to give the cake enough stability to transport.

I made this lemon & blueberry delight for an ADWAS fundraiser with the theme “purple touch.” The insides are lemon layers with blueberry jam filling, but the goodies piled on top are my favorite part.

A simple classic. Chocolate layers, mocha filling, espresso buttercream, and a chocolate ganache drip to top it off.

This one screams strawberry almond, through and through! Almond layers with fresh strawberry filling, almond frosting, and a mix of almond and strawberry delights on top.

Chocolate layers with orange marmalade filling and vanilla buttercream.

Inside, this is a traditional German chocolate cake with chocolate layers and coconut custard. Outside, it’s a little more modernized, with textures and the triangle toppers.

It’s exactly what its name says, with alternating layers of lemon and chocolate inside.

I made this for my in-laws when they visited. They’re huge fans of coconut cake, and this didn’t disappoint!

This was my first attempt at the torte recipe that has since evolved into my go-to. It’s six repeating layers of almond joconde, chocolate ganache, and buttercream—in this, case blackberry buttercream. It’s divine!

I made this for the birthday of a friend who prefers her desserts less sweet. It combines orange, a touch of chocolate, and almond, with candied oranges and a few tempered chocolate flourishes on top for glamour.

I’ve loved this torte in every flavor variation I’ve made. This one is almond joconde, chocolate ganache, and blueberry buttercream. Yum!