The Foodiepharmbabe Liang

The Flavour Book Explore the world of flavour inspirations below! If I don't have what you're looking for, give me a shout and I'll do my best to make it happen

*Note that I never use the word homemade when describing things. It’s all homemade. The cakes, buttercreams, fillings... If it wasn’t, then you might as well be purchasing a cake from a grocery store

**Also, note that I do not have a specified creation that is a combination of flavours (that I would remake every time. ie. set flavours). Use this book as inspiration and give me a general idea of your faves and dislikes. I will create a cake that is unique to your tastes with a balanced Foodiepharmbabe flair

CAKE

The CHOCOLATE DAYDREAM

The most epicly “moist”chocolate cake, (I know we all hate that word but it is completely necessary here) brushed with a layer of salted caramel

"I just want PLAIN OLD VANILLA"

I do make a vanilla bean sponge cake with no other flavourings but my opinion is that EVERY white cake is a vanilla cake. I recommend choosing from the below options if you truly want the best “vanilla cake”.

Orange chiffon

My favourite vanilla cake! With a hint of citrus, this is the FLUFFIEST white cake made with a billion egg whites and eggs folded into perfection

Lemon chiffon

See above and sub fresh lemon for orange. Pair it with the silkiest lemon curd for a delightful, sweet citrus punch. For the Sansa Starks of the world!

Vanilla latte sponge cake

“Oh, we don’t like coffee flavoured things”

This is hands down one of my faves! I don’t drink coffee, and I love the shit out of this cake. It’s heckin’ good, as my sister would say

Cardamom ginger

Don’t make that face! It’s the slightest hint of ginger. The cardamom is the real game changer in this cake. Probably one of my most unique flavours. Think of it like a spice cake on crack (but not spicy obvi and not a spice cake because those are gross). Pairs amazingly with my silky vanilla buttercream. Also heckin’ good.

Best carrot cake

I hate carrot cake but I LOVE this one! The secret? Crushed pineapple. Now, now... don’t say you hate pineapple in carrot cake! Crushed and not cubed is sooo important here.

This is Tyler's ABSOLUTE FAVOURITE

The fall basic b*tch

AKA a pumpkin spiced latte in a cake. Need I say more? It's a unique blend of cinnamon, pumpkin, nutmeg...espresso buttercream...It's fall heaven in a cake.

Coconut Chiffon:

The fluffiest coconut clouds. A must have for all coconut lovers out there!

earl grey latte

Think London Fog in a cake. Top it with browned butter salted caramel and perhaps a subtle Lavender Buttercream

Want a flavour that I haven’t mentioned above? Ask me and your wish shall be my command! (within reason, I am not a wizard)

Buttercream

My take on buttercream is a super silky, melt-in-your-mouth icing that is NOT super sweet. If you prefer your buttercream to be more on the diabetic side, that’s not a problem, but please make that blatantly obvious - otherwise you’re going to get what I would consider the MOST PERFECT buttercream.

“Plain old vanilla”:

Not to be confused with “plain old vanilla” from the cake section. This is my GO-TO for the citrusy chiffons and cardamom ginger. It’s just so silky smooth and so incredibly good!

Browned butter salted caramel:

Not your typical salted caramel! This jar of heavenly goodness is melted down using a special process that gives you a slight toffee and charred flavour. I brush it on my cakes, I mix it into my buttercream. Tastes like crack.

Cookies & cream:

It’s cookies & cream. Like damn.

Strawberry delight:

Fresh strawberries... made into a sweet strawberry puree... mixed into BUTTERCREAM. I honestly don’t know how else I can describe this

Espresso perfection:

Coffee flavoured buttercream. Don’t be a hater. It’s my all time fave!

Lemon lover:

When lemon chiffon isn’t enough lemon for you and you want lemon buttercream on top of that as well. Inspired by a Sansa Stark of a client.

Fun fillings and things i put on top of cakes

I love putting fillings, coulis and a huge variety of awesomeness in and on top of my cakes. I am not particularly fond of that jam layer you find in grocery store cakes so it is unlikely that you will find any of that in mine. If that is something you happen to enjoy, please make it (again) blatantly obvious and I shall make it happen for you. Below is a (likely not comprehensive) list of fun things I like to add on top of my cakes and in between layers of cake and buttercream.

1. Salted caramel

2. Skor bitz (ok these aren’t homemade but they’re so damn good, and they add a bit of texture, crunch and toffee flavour)

3. Fresh strawberries...or blueberries, or blackberries: really just insert any yummy berry here - goes great with the chiffons. If you are extra AF like me, you hope that fresh figs are in season ;)

4. Sugar shards: these are magical honey based, crunchy candy decorations I like to put on top of my cakes. They add texture, a uniquely yummy honey flavour and they look so epic!! They come in many colours, and can be topped and drizzled with pretty much anything

5. Chocolate sails: similar to the sugar shard but crafted with chocolate instead! Another epic addition

6. French macarons: when you want that luxury French patisserie touch. The flavour options are endless. They look so fun, pretty and classy on top of cakes. Of course, they taste amazing as well.

7. Cookie dough: it’s literally a cookie dough layer (without the raw eggs of course! I’m not TRYING to kill you, come on)

8. Cookies & Cream: this is the buttercream listed above but only placed between cake layers

9. Cotton candy: I did this for a 50’s cake once. It looks so epic. It’s fun. It’s colourful. AND IT’S COTTON CANDY GOD DAMN IT!!

10. Pocky: for my Asian super-fans! These are the stereotypical wafer sticks covered in chocolate, or strawberry flavour or god knows how many flavours of pocky there are out there. If you don’t know what this is, don’t worry about it. You probably don’t care that much for it anyways

24K Magic: edible gold for that extra extra class!

12. Luxury sprinkles (because normal sprinkles are just too boring for me)

13. Fresh florals: These are NOT edible flowers!!! Please do not eat the floral. It is for decorative purposes only...and damn does it look decorative as hell. Fresh floral is my favourite way to take a cake over the top beautiful. *Selection depends on what is seasonally available.

14. Sugar cookies: basically art on art! When you can’t decide between ordering cookies and cake so you get a cake decorated with epically decorated cookies

15. Pretty meringues and meringue lollipops : these fun sugar bombs look super cute on cakes and can come in any and all colours!

16. Chocolate covered cookie dough pops, truffles, wafer paper sails, rice paper sails, ganache drips, mini apple pies...honestly this list could go on forever!!!! If there’s anything you think of that is not on this list (very likely) that you would like me to incorporate into a cake, just let me know!!

Created By

The Foodiepharmbabe Liang

Appreciate

Credits:

Created with images by Daria-Yakovleva - "coffee chocolate cinnamon" • freestocks.org - "untitled image" • Suhyeon Choi - "teatime" • sheri silver - "Vanilla Latte Cupcakes" • Ludmila_ph - "cardamom species kitchen gastronomy recipe food aromatic" • Alex Loup - "banane cake" • Debby Hudson - "untitled image" • Toa Heftiba - "Childhood Fantasy" • Gabriela Rodríguez - "OREO" • Natural Chef Carolyn Nicholas - "Pannacotta by The Natural Chef by House of Cuckoo" • Nathan Dumlao - "untitled image" • Ernest Porzi - "Just a yellow lemon tree"