Icing - and or - Frosting Flavors:
*Almond Buttercream
*Caramel Buttercream (light tan in color)
*Chocolate Fudge Buttercream (rich dark brown color)
*Cinnamon Buttercream (*contains specks of cinnamon)
*Mocha Buttercream (light tan in color)
*Raspberry Buttercream (*pink in color due to fruit)
*Strawberry Buttercream (*pink in color due to fruit)
*Swiss Meringue Buttercream
*Vanilla Buttercream (my standard/most used icing)
*Whipped Chocolate Buttercream (light tan in color)
*Whipped Vanilla Buttercream
*Whipped Vanilla Cappuccino Buttercream (light tan in color)
*White Chocolate Buttercream (off-white/yellow in color)

Ganache (extra charge):
*Milk Chocolate Ganache
*White Chocolate Ganache
*Chocolate Ganache (semi-sweet)
--Ganache can be used several ways: I can use it to ice an entire cake, left semi-liquid to be poured (or as a drip) over the top of a cake or I can let it set up/thicken and used as a cake filling.

All of the flavors above can be used as a cake filling.