Makings of a Rachel Cake

Cakes
Vanilla Chiffon
Vanilla Butter
Chocolate Sour Cream
Lemon
Almond
Gingerbread
Carrot
Coconut
Red Velvet

Buttercreams
Vanilla
Chocolate
White Chocolate
Mocha
Espresso
Lemon (or other citrus)
Maple
Coconut
Raspberry (naturally pink)
Flavored with Liqueur, such as Grand Marnier, Amaretto, Frangelico, Bourbon, etc.

Other Icings
Coconut Pecan Bourbon
Cream Cheese
Maple Cream Cheese
Dark Chocolate Glaze

Fillings
Triple Cream (an extra rich whipped cream)
Mascarpone Cream
Ganache
Whipped Chocolate Ganache
Hazelnut Cream
Bavarian Cream
Chocolate Bavarian Cream
Pastry Cream
Lemon Curd
Orange Curd
Raspberry Curd
Chocolate Mousse
Pumpkin Mousse
Passionfruit Curd
Fresh Berries
Strawberry Compote
Peach Compote
Sweet Cherry Compote


Favorite Combinations

Kelly
Yellow chiffon layers soaked with framboise, filled with triple cream and fresh raspberries; iced with white chocolate buttercream.

Andy
Dark chocolate sour cream layers with a coconut pecan bourbon icing.  This cake is left with open sides, the combination is perfect on it's own.

Jeanette
Vanilla or chocolate chiffon layers soaked with Kahlua, filled with chocolate mousse; iced with espresso buttercream.

Amy
Vanilla chiffon layers soaked in cognac, filled with fresh pumpkin mousse and pecan praline; iced with maple buttercream.

Jill
Lemon chiffon layers soaked with homemade blueberry and lemon liqueur, filled with triple cream and fresh blueberries; iced with white chocolate buttercream.

Heather
Yellow chiffon layers spread with strawberry jam then filled with pastry cream and fresh strawberries; iced with vanilla buttercream.

Liza
Almond layers filled with hazelnut cream and iced with white chocolate buttercream.  Also great with raspberries.

Suzy
A moist vegan chocolate cake filled and iced with chocolate tofu icing and stuffed with fresh strawberries.

Alexandra
Almond polenta layers moistened with cognac, filled with raspberry curd and mascarpone cream.  The layers can be iced with buttercream or left open and smothered with fresh berries.  Gluten free!

Nancy
A classic from Sweet Inspirations Bakery.  Dense chocolate cake with a raspberry packed center soaked with raspberry liqueur and covered with dark chocolate glaze and white chocolate buttercream.

Kathleen
Yellow chiffon layers soaked with Frangelico and filled with hazelnut cream; iced with chocolate buttercream.

Tracy
Gingerbread layers filled with Meyer lemon curd.  The sides left open for a natural look or iced with a white chocolate buttercream.

Bridgett
Almond layers soaked with Amaretto, filled with triple cream and fresh strawberries; iced with maple buttercream.

Terry
Carrot walnut layers brushed with walnut liqueur, filled with whipped maple cream cheese and iced with vanilla buttercream.

Deanne
A tiramisu style cake, the layers are soaked with a Kahlua and espresso syrup and filled with mascarpone cream and chocolate shavings; iced with mocha buttercream.  This can also be made gluten-free!

Tamara
White fresh coconut cake filled with passion fruit curd and iced with a coconut silk meringue buttercream

Martha
Almond layers moistened with Frangelico and filled with mascarpone cream and chocolate ganache. Iced with maple praline buttercream.

Siobhan
Classic red velvet layers filled with cream cheese icing and iced with vanilla or white chocolate buttercream.