| Cakes |
| Vanilla bean White Pound Cake: vanilla bean, orange or lemon Almond Banana pecan Milk Chocolate Devils dark chocolate Best ever Carrot Double carrot, raisins, pineapple nuts/or coconut added on request Classic yellow Orange Cream Orange and vanilla marble Hazelnut-Chocolate-Orange Cinnamon Spice Classic Marble (two-tone) Vanilla / Chocolate( dark OR milk) Multi-Marble (three tone) Vanilla / dark chocolate AND milk chocolate Rainbow ( Vanilla cake with food colours) Layers or marbled, silly or refined two or more colours have fun!. |
| Fillings:Buttercreams |
| My Buttercream is made with real unsalted BUTTER! and no icing sugar. A specially cooked Meringue( like whats on a lemon meringue pie) has butter whipped into it for a rich, smooth frosting that won't be left on the side of the plate! French buttercream (Made with egg yolks~ medium yellow) Ivory buttercream (Made with egg whites - Off white/pale ivory) Ivory is my most popular and favorite buttercream Either of the above buttercreams can be flavoured as follows: Vanilla bean ( little black speck of vanilla seeds throughout) Chocolate, Coffee, Mocha, Prailine, chocolate prailine, Maple, Raspberry, Strawberry, Apricot, Lemon, Pineapple, Orange, Orange Blossom, Passion fruit. White Chocolate Cream Cheese buttercream ~ perfect for Carrot cake! Have a favorite combination? Let us know! |
| Fillings: Mousses |
| This is by no means a complete list, if you don't see your favorite let me know ! |
| Light and airy, bursting with lucious flavours and real whipped cream, these mousses will have your guests licking their forks! Strawberry Lemon Raspberry Orange Apricot Blueberry Peach Mocha Wildberry Decadent Dark Chocolate White Chocolate Mango Cherry Pear bavarian |
| Fillings: the rest |
| Chocolate truffle ( ganache) Fruit preserves: Cherry, blueberry, raspberry, blackberry, strawberry, wildberry, others as available Lemon curd Lime curd Orange curd Cherry (pie filling) Raspberry chocolate ganache |
| Icings |
| Most cakes are covered with white rolled fondant. This gives a beautifully smooth matte surface to pipe decorations onto. Fondant can be tinted to any colour you like, and holds up better than buttercream on hot summer days. Fondant is usually decorated with royal icing, ivory buttercream, either in their natural colours or tinted to any shade, or in cut-out shapes of more fondant . The cake is first thinly frosted in buttercream to give the fondant something to adhere to Most buttercreams can be used to frost the cake, but need to be kept in a cool area. The decorating is generally done in buttercream. Royal Icing does not attach well to buttercream Chocolate Fondant, an intense fudgy covering, with a soft matte finish. Marzipan, an almond paste fondant, and is a yellow-ivory colour |
| White Icing |
| Sometimes, The colour just has to be white: Fondant covering the cake is white to start with. but to do White decorations, buttercream (see above) just doesn't fit the bill. Only in these situations ( and with your confirmation!) "butter"cream is made using vegetable shortening. this gives a white-white icing that is used only for decorative piping and trimwork where off white buttercream would not suite the design. |