Every cake, filling, and finish is made fresh in small batches at Honey & Salt.
I use high quality ingredients, local when possible, and never freeze anything. I believe the taste is as important as the design.
All of my cakes are finished in a decadent white or dark chocolate ganache. I do this to preserve the design properties, as ganache stands up better in the desert climate than any other finish.
Listed below are some of our favorite combinations, but we can always switch things up or create something special for you.
Vanilla cake with vanilla buttercream
Lemon cake with lavender ganache
Lemon poppyseed cake with lemon curd
Earl Grey cake with Earl Grey ganache and honey buttercream
Vanilla cake with caramel buttercream and caramel crunch
Sprinkle-flecked vanilla cake with chocolate or vanilla sprinkle-flecked buttercream
Nice Day for a Wedding Cake:
White chocolate almond cake with raspberry compote
Pistachio cake with strawberry ganache and bits of pistachio
Graham cracker-flecked vanilla cake with lime curd and lime zest-flecked vanilla buttercream
Marble cake with Oreo buttercream
Red High Heels:
Red velvet cake with hazelnut chocolate buttercream
Chocolate cake with chocolate ganache
Chocolate cake with red chile chocolate ganache and bits of toasted pinon
Chocolate cake with milk chocolate lavender ganache
Chocolate cake with toasted coconut buttercream and chocolate ganache
Down by the Sea (Salt Caramel):
Chocolate cake with salted caramel buttercream and pretzel crunch
Cup of Joe:
Chocolate cake with espresso ganache and bits of chocolate covered coffee beans
A Bit of Hazel:
Chocolate cake with hazelnut ganache