Jim Smeal
e have been creating wedding cakes in the low country since 1979 offering a variety of cake styles and flavors to meet individual client wishes. We work principally with Italian or Swiss Buttercream using little or no fondant. Cakes are made using European style "plugra" butter, fresh seasonal fruit, White Lily flour, one source organic chocolate, etc.

The variety of flavors include:

Almond-Amaretto buttercake
Hazelnut- Frangelico buttercake
Orange-triple sec buttercake
Fresh grated coconut layer cake
Buttercake with fresh raspberries or blueberry filling
Lemon or Key lime curd filling
Chocolate Kahlua
Chocolate Hazelnut
Chocolate with Cointreau
Chocolate chip
Carrot cake
Pecan or almond praline