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 Suggestions from the Pastry Chef:
-Raspberry Truffle-
chocolate cake with a thin layer of raspberry jam. Filling of raspberry scented chocolate truffle.
-Chocolate Mousse-
chocolate cake layered with an intense coffee and rum flavored chocolate mousse filling. This is made with 64% Michel Cluizel Mangaro chocolate, resulting in a very sophisticated taste.
-Sassy Monkey-
chocolate cake, chocolate truffle, banana buttercream, caramel and homemade marshmallow.
-German Chocolate-
dark chocolate cake, classic gooey coconut/ pecan filling
-Tiramisu-
layers of white cake soaked with coffee, brandy, and Kahlua. A filling of Italian mascarpone cream cheese with chocolate flakes.
-Caramel Toffee/Milk Chocolate-
chocolate cake with a layer of milk chocolate or dark chocolate truffle and a layer of caramel toffee buttercream.
-Coffee Praline-
white cake with a thin layer of apricot jam. Filling of hazelnut praline buttercream and coffee buttercream. A great substitution for the coffee buttercream is chocolate truffle.
-Luscious Lemon-
lemon zested white cake soaked with fresh lemon syrup, covered with a thin layer of lemon curd and a white chocolate lemon buttercream. Combining lemon with other citrus flavors such as lime or orange would be excellent.
 -Luscious Orange-
orange zested white cake soaked with fresh orange syrup, layered with pastry cream with diced mandarin orange.
-Tropicale-
moist coconut cake soaked with coconut rum, layered with fresh pineapple jam and pineapple buttercream.
-Lilikoi-
white cake soaked with fresh passion fruit juice, filled with a layer of passion fruit buttercream and a layer of macadamia buttercream.
-Berries and Cream-
white cake with fresh strawberries and vanilla pastry cream. Raspberries, blackberries, or blueberries would be great, too.
-Carrot cake-
pecans, coconut, and pineapple make this special. Classic cream cheese filling.
-Apple Streusel Spice cake-
cinnamon, nutmeg, cloves and maple flavor this delicate, aromatic cake swirled with apples and oatmeal pecan streusel. Fabulous for a fall or winter event.
*For a classic antique ivory finish, we use a silky white chocolate buttercream for the covering and any piped decorations.
*For a smooth porcelain-like finish, you might choose rolled fondant. This makes a wonderful background for handmade flowers and ribbons.
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