Cake Flavors
White
Traditional, rich white cake flavored so gently with a touch of almond and vanilla. Spectacular when filled with strawberry cream or Bavarian cream.
Chocolate
Delicious devil's food chocolate cake. Great with chocolate whipped cream filling.
Spanish
An age old recipe is used to create our most popular cake. Soaked with French Brandy syrup, our Spanish cake is best paired with pineapple-custard filling, or for a lighter fare, with vanilla custard filling. Actually, it can be successfully combined with just about every filling we offer.
½ white, ½ chocolate
One layer of white cake and one layer of chocolate cake. With our raspberry cream filling, a perfect balance of tartness and sweetness is reached.
½ spanish, ½ chocolate
One layer of our magnificent Spanish cake and one layer of chocolate cake. Best with vanilla custard filling.
Carrot
Moist, flavorful and absolutely delicious with pineapples, nuts, and fresh carrots. Traditionally prepared with cream cheese buttercream filling.
Black Magic
With a fudge-like consistency, this glorious dark chocolate cake is a favorite of chocolate lovers. We suggest pairing with chocolate fudge filling.
Mocha
Our yellow sponge cake softened with coffee flavor. Delightful with our vanilla custard filling.
Red Velvet
Our latest addition, quickly rivaling the Spanish for the number one spot, is our utterly sublime Red Velvet cake. Moist and delicious filled with sumptuous cream cheese buttercream.
Cake Fillings
- Bavarian European buttercream
- Chocolate custard - Chocolate fudge - Chocolate whipped cream - Carribean coconut cream - Dulce de leche custard - Guava fruit filling |
- Lemon fruit filling
- Tropical Mango cream - Peaches - Pineapple fruit filling - Raspberry European buttercream - Strawberry European buttercream - Vanilla custard |
Icing Flavors
Off white light buttercream- Our most popular icing. Smooth and creamy made from butter that stays deliciously soft best for decorating.
Meringue (Old Fashioned boil icing)- Made of egg whites and confectionery sugar, this icing starts as a soft paste piped from a pasty bag to create latticework, beading, bows, and flowers. When dry, its texture is hard and brittle. Best to not refrigerate.
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Fondant- A sweet, elastic icing made of sugar, corn syrup, and gelatin that's literally rolled out with a rolling pin and draped over a cake. It's a smooth, firm base for gum paste flowers, decorative details, and architectural designs, and has a porcelain finish.
Chocolate Fudge- Creates a dramatic and delicious wedding cake.
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