Moist almond cake, made with almond paste (no extract here!) layered with chocolate ganache and chocolate buttercream between the layers and coconut milk buttercream around the outside! Topped with sprinkles and crisp pearls
A bit about our cakes: Our cakes tend to be more dense and moist vs light and fluffy. Closer to a pound cake than an airy chiffon cake. The buttercream is Italian Meringue style which is a bit less sweet and a lot more buttery. It is imperative that the cake is eaten at room temperature so it should be out of refrigeration at least 6 hours before enjoying.