what flavours of cake go well together?

I've recently done quite a few cakes with a lemon sponge (made from scratch, no artificial flavourings) with a fresh raspberry vanilla buttercream.. It has become quite a popular flavour, nice and light and looks beautiful when plated.

Hope this helps.

Warmest Regards,

Adixions Cakes & Chocolates xo

At Sweet House Cakes we spend alot of time baking and testing flavours and fillings for cakes.  Mud cakes go particularly well with ganache type fillings and softer cakes like red velvet or chocolate cake can have ganache fillings or buttercream based fillings.  Fresh fillings such as creme pattisserie or fresh cream are not suitable for fondant covered cakes or cakes with sugar decorations as they need refrigeration. Fondant and sugar flowers become sticky and melt when refrigerated.  You can pair thiese fillings with buttercream coated cakes like drip cakes and continetntal cakes.  Its mostly personal taste, but we can recommend combinations that we think work best if you prefer. 

You also need to factor weather into the equation.  Soft buttery fillings do not hold up well in the heat and can make your cakes unstable and messy. 

Cake flavours can certainly be combined in any combination, you may want choc mud cake as the bottom tier and vanilla cake for the top tier, no limits there. 

Hope that was helpful, happy to discuss flavours and designs further on a one on one basis.  Email or call any time on 0414732568, email - leanne@sweethousecakesandpastries.com.au