40th Birthday Cake
This cake is a multi layer cake consisting of graduated square layers topped with the “40” numeral cakes. This version is a Sour Cream Yellow Cake covered in homemade Chocolate Buttercream frosting accented with White Buttercream frosting. It is available in other cake flavors and your choice of frosting. It will serve approximately 125 people.
This special occasion cake is baked in a 1/2 sheet pan and topped with the “50” numeral cakes. This version of the cake is a Sour Cream Yellow Cake covered with homemade Buttercream frosting and finished with a sprinkle of gold sanding sugar for a bit of sparkle. It is also available in a variety of cake flavors and your choice of frosting color. It will serve approximately 65-70 people.
Fleur de Sel Hand Rolled Caramels
This indulgent adult caramel is made with heavy cream, sweet butter, sugar, light corn syrup, pure vanilla extract and the secret ingredient-Fleur de Sel. This is a hand raked and harvested salt favored in French cooking. The caramel is cooked to 248 degrees, and then hand rolled and cut and finished with a sprinkling of Fleur de Sel. The last caramel you’ll ever eat!
Reduced Calorie and Fat Strawberry Breakfast Bread
This bread, made with chopped strawberries and crushed walnuts, is just what you need for a good morning start or a little night time snack! Made with a combination of eggs and egg substitute, whole wheat and white flour, unsweetened applesauce, the tiniest touch of canola oil (2 tablespoons in a loaf!), sugar and sugar substitute, spiced with a bit of cinnamon and enhanced with ground flax seed meal, you don’t need to feel guilty about having a slice of this bread! Loaf weight is approximately 1 lb. 12 oz.
Buttermilk Devils Food Cake with Fresh Orange Cream Cheese Frosting
The flavor of this extra rich, double layer, chocolate cake is enhanced with buttermilk and Special Dark Cocoa. The layers are then filled and frosted with a combination of cream cheese, real butter, hand microplaned orange zest and fresh squeezed orange juice. A refreshing taste sensation!
Butterscotch Cake with Butter Pecan Frosting
This luscious, moist, double layer cake gets its unbelievable taste from a combination of melted butterscotch chips and buttermilk. It is filled and frosted with Butter Pecan Frosting, made with real butter, confectioner’s sugar and crushed, toasted pecans. The cake is then finished with garnishes of toasted pecan halves. Scrumptious!
Triple Ginger Toasted Almond Biscotti
These Triple Ginger Toasted Almond Biscotti are excellent with your breakfast coffee or tea or the perfect ending with your after dinner coffee. Made with butter, molasses, minced fresh ginger, ground ginger, crystallized ginger and oven toasted almonds, they are twice baked for just the right amount of crunch and finished with a drizzle of dark chocolate.
Fruit and Cream Filled Chocolate Genoise Cake
This genoise, or chocolate sponge cake, is made with egg whites stiffly beaten with sugar, then folded together with beaten egg yolks, cocoa, cake flour and vanilla extract. The cooled cake is spread with preserves and a layer of real whipped cream, then rolled as you would a jelly roll. It is finished with a covering of dark chocolate ganache and garnished with dollops of preserves and whipped cream. Decadent!
Buche de Noel-Yule Log
This cake is a holiday classic! Egg whites are stiffly beaten with sugar, then folded together with beaten egg yolks, chocolate, cake flour and vanilla extract. The cake is baked in a jelly roll pan, then rolled while still hot out of the oven. After the cake has cooled, it is unrolled, filled with Mocha Butter Cream and whipped cream, then re-rolled. It is frosted with more Mocha Butter Cream and the tines of a fork are dragged through the frosting to resemble the bark of a tree. The finishing touches of holly leaves are piped on to the cake with green butter cream and maraschino cherries. A perfect centerpiece and dessert for your holiday table!
Dark Chocolate Truffles
The ultimate adult chocolate truffle, these are made with a combination of semisweet and bittersweet chocolate, sweet butter, heavy cream, and egg yolks cooked to 160 degrees and hand rolled, then dipped in a shell of semisweet and bittersweet chocolate and finished with a sprinkling of seasonal candy sprinkles. If you prefer your truffles with a bit of kick, these are also available infused with cinnamon stick and orange zest, then spiced with a touch of cayenne pepper. If you love chocolate, this one’s for you!
