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white cake with pure vanilla
chocolate lovers, this one is for you.
vanilla chiffon with swirls of devils food.
italian almond paste, orange zest and vanilla sugar.
traditional with carrots, walnuts and pineapple.
a louisiana specialty, devils food with swirls of red.
texas style, pure vanilla pound cake with toasted pecans and coconut.
italian almond paste, toasted almonds, lemon zest and dark chocolate shavings.
creamy italian mascarpone cheese, lady fingers, chocolate shavings and our specialty espresso syrup.
philadelphia cream cheese, eggs, pure vanilla and heavy cream. made plain, white chocolate, espresso and our specialty, cinnamon chip. ask about our wild berry compote that can be passed at the table
almond pound cake made with pure almond paste and orange zest. the layers are then splashed with amaretto and layered with amaretto and chocolate amaretto mousse. this selection is complete with cake
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rich pure vanilla mousse. this selection goes well with any one of our cakes. our most popular tier using this filling is white chiffon cake with vanilla bavarian and fresh sliced strawberries.
dark chocolate mousse made from imported chocolate, egg yolks, sugar and heavy cream. we suggest the devils food cake for the chocoholics. it also goes well with the marble cake or vanilla chiffon ca
switzerland white chocolate combined with a sabayon (cooked egg yolks and sugar) and cold fresh whipped cream. we layer the mousse with fresh curls of white chocolate. the result is a silky smooth ri
vanilla bavarian swirled with chocolate mousse.
fresh squeezed lemon juice, lemon zest, vanilla sugar, whole eggs and unsalted butter. this filling is cooked, cooled and then blended with vanilla swiss buttercream. the result is real fresh lemon t
made exactly as the lemon curd but we substitute the lemon juice for fresh passion fruit juice. this selection goes very well with the devils food cake and fresh raspberries.
philadelphia cream cheese, whole unsalted butter, vanilla sugar. we use this filling for our carrot cake. add a touch of white vinegar and you complete the traditional red velvet filling. for the ita
vanilla bavarian, swiss buttercream, italian hazelnut paste and a hint of italian espresso. highly recommended with the marble cake.
egg whites, vanilla sugar and whole butter. we steam the egg whites and sugar until the sugar dissolves. then we whip it up until it turns to marshmallow. fresh butter is then added. the result is a
swiss buttercream with the addition of melted dark chocolate. this filling goes well with the vanilla chiffon cake, marble cake, spanish vanilla cake or devils food cake.
condensed milk, eggs, shredded coconut, and toasted pecans. use the devils food cake for a traditional german chocolate cake.
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Crepes are filled with a blend of cream cheese, powdered sugar, vanilla bean and butter. They are served warm with fresh strawberry chutney
Crepes are filled with a apple brown sugar chutney They are served warm with an apple cider reduction.
will be served separately
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pancetta, spinach, gruyere cheese
shitake mushrooms, provolone cheese
fresh leeks, assorted french cheese, herbs and cayenne pepper
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