I use pretty much every herb and spice mentioned by everyone here but with the inclusion of lovage which has a beautifully strong concentrated flavour reminiscent of a cross between celery and parsley. With regards to herbs Provence it should always have lavender in it, if its lacking lavender it won't taste or cook the same and isn't really Provencal herbs, I use lavender quite a lot in both savoury and sweet dishes, a few sprigs in a rice pudding is amazing. I also use rose water and orange blossom extract.
The whole point of having cake is to eat it 
