·    Regular White Icing - “ButterCream” – Our standard icing used for nearly all birthday, special occasion, and wedding cakes.  Stable over a wide temperature range.  When customers ask for “butter cream” icing they almost always mean this type.
·    White “BetterCreme” – Is a light whipped white icing.  Stored under refrigeration with a lower melting point than regular white icing.  Used inside vanilla layer cakes and can be ordered as the outside icing on any cake at an extra cost.  Finished cakes can be left at room temperature.  Hot conditions should be avoided.
·    Chocolate “BetterCreme” – Is a light whipped chocolate icing.  Stored under refrigeration, has a lower melting point than regular white icing.  Used inside chocolate layer cakes and can be ordered as the outside icing on any cake at an extra cost.  Finished cakes can be left at room temperature.  Hot conditions should be avoided.
·    Chocolate Fudge Icing – Dark creamy chocolate.  Spreads on smooth and dries to the touch after several hours.  Does not set well under hot and humid conditions.

Other icings
·    Cream Cheese Icing – Smooth classic cream cheese icing.  Can be left at room temperature but refrigeration is recommended.

Other varieties and blends are available on request.