| Watch Video |  | | How to Pair Wine and Chocolate |
| price range |
| categories |
| Cart Contents | |
|
|
| Home |
Wedding Gallery |
Birthday Gallery |
Unusual Gallery |
Design |
Flavors |
Pricing |
Delivery |
|
| Cake Flavors
|
| Almond butter cake |
| Carrot cake |
| Cheesecake |
| Peanut butter cake |
| Coconut butter cake |
| Devils food cake |
| Grand Marnier butter cake |
| Red Velvet cake |
| Lemon cake |
| Marble butter cake |
| Strawberry cake |
| White butter cake |
| White chocolate butter cake |
| Icing options |
| - Vanilla rolled fondant |
| - Chocolate rolled fondant |
| - Vanilla buttercream |
|
| Cake Fillings
|
| Almond chocolate ganache |
| Apricot cream |
| Chocolate ganache |
| Tia Maria Chocolate mousse |
| Honey buttercream |
| Lemon cream |
| Maple buttercream |
| Orange buttercream |
| Passionfruit cream |
| Peach cream |
| Praline cream |
| Raspberry ganache |
| Sourcream chocolate ganache |
| Strawberry cream |
| Whipped cream |
| Cream cheese buttercream |
| Vanilla Bavarian cream |
|
|
Glossary of cake terms
Buttercream – Our buttercream frosting is made in the classic
Italian tradition with real butter and egg whites, so it is smooth, silky,
light and airy and can be used to both fill and frost cakes. Because we use
real butter and not shortening, like many retail bakeries, our buttercream
naturally has a warm off white color and a silky sheen. The fine matt luster
you see on the majority of wedding cakes featured in magazines is achieved
using rolled fondant. It is not possible to recreate this look or texture using
buttercream, nevertheless buttercream has its own unique qualities which makes
it an ever popular frosting choice. We do not use buttercream to frosts cakes
in the summer months if the temperature during your event may exceed 68
degrees.
Rolled Fondant – Also known as sugardough is mainly made of
confectionary sugar and glucose. It is very much like handling smooth pliable
dough and is rolled out and smoothed over a cake once a buttercream crumb coat
layer has been applied. It has a timeless elegance and makes a perfect blank
canvas upon which to create amazing works of art. As well as being used for
frosting a cake, it can also be used to create figurines, cut outs, flowers and
ribbons.
Ganache – Is very simply a mixture of melted chocolate and
boiled cream and when chilled makes a rich light melt in your mouth filling for
any chocolate lover.
Chiffon cakes – Are from the sponge family and contain a large
volume of egg white for leavening. Oil is used instead of butter keeping the
cake soft and moist at all times. Chiffon cakes are best enjoyed with our fruit
cream fillings and although they can be iced with rolled fondant the weight can
cause them to condense slightly so they are best frosted with buttercream.
Because of their light spongy texture they do not sculpt well, butter cakes are
much better suited for this purpose.
Fruit Creams – Our fruit creams are made using whipped cream
and real fruit puree to capture the essence of the fruit.
Bavarian Cream – Is very similar to the pastry cream you would
find inside an eclair or doughnut, but has more of a custard flavor.
Praline Cream – A chocolate hazelnut paste mixed into whipped
cream.
Sugarpaste – Otherwise known as gumpaste or flowerpaste is a
hard setting sugar dough mixed with gum tragacanth out of which beautiful
lifelike flowers and other decorations are hand made.
|
|
| |
|
|
|
RSS Subscribe
Site Map
