| Tortes,
Tarts, Cakes, and Flans: |
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| Bavarian
Cream Flan |
| Short
pastry crust filled with a vanilla Bavarian cream. To be topped with
an assortment of fresh fruit and glaze. |
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| Black
Forest Torte |
| Three
layers of moist devil's food cake, filled with kirsch-flavored whipped
cream and tart cherries. Garnished with chocolate jimmies and chocolate
curls. |
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| Blueberry
Linz Tart |
|
Traditional almond
linz pastry shell filled with a non-traditional mixture of cream
cheese and blueberries, garnished with a confectioner's sugar ring. |
| |
| Cappuccino
Torte |
| Two fudgy
layers of coffee-flavored, flourless chocolate cake combined with
a creamy coffee mousse. Decorated with a chocolate web design and
garnished with chocolate coffee beans. |
| |
| Caramel
Peach Flan |
| Rum flavored
pastry crust filled with Michigan peaches, walnuts, and peach/cinnamon
custard. Crumb topping and drizzled caramel. |
| |
| Carrot
Cake |
| Spicy
carrot cake laced generously with walnuts; frosted with a mildly sweet
cream cheese frosting and garnished with buttercream carrots. |
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Cherry Crumb Tart |
| Rum-flavored short pastry baked with tart Michigan red
cherries, walnuts, custard and a streusel topping. Garnished
with a confectioner's sugar ring. |
| |
| Chocolate
Decadence |
| Two dense
layers of flourless chocolate cake made with ground pecans, semi-sweet
chocolate, and triple sec; highlighted with triple sec chocolate ganache
and covered with a shiny chocolate glaze. |
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Chocolate Indulgence |
|
Three layers
of moist Devil’s food cake sandwiched with rich, dark chocolate-sour
cream ganache and decorated on top with a flower petal ganache
motif. For chocolate fanatics only! |
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|
Chocolate Island Joy |
| Chocolate cookie crumb and coconut crust filled with white
chocolate coconut cream, topped with a generous layer of dark
chocolate ganache. Finished with dark chocolate glaze,
white and milk chocolate feathering and a dark chocolate ganache
border. |
| |
| Chocolate
Peanut Perfection |
| Two layers
of peanut-studded flourless chocolate cake surrounded by a fluffy
peanut buttercream, and glazed with a bittersweet chocolate glaze.
Garnished with peanuts, more peanut buttercream, and white chocolate
line work. |
| |
| Chocolate
Raspberry Gateau |
| One
layer of chocolate short pastry accented with raspberry preserves,
topped with three alternating layers of chocolate mousse and raspberry
soaked chocolate geniose. Frosted with French chocolate buttercream
and garnished with diced hazelnuts and long stemmed roses on each
slice. |
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| Country
Apple Flan |
| Rum flavored
pastry crust, filled with apples, accented with raisins and cinnamon-flavored
custard. Topped with a brown sugar crumb topping. Excellent served
warm with ice cream! |
|
|
| Dutch
Milk Chocolate Torte |
| Smooth,
rich chocolate cake with imported milk chocolate custard buttercream.
This cake is topped with a dark chocolate/milk chocolate marbled glaze. |
|
|
| Italian
Almond Cream Torte |
| Rum-soaked
almond pound cake layers filled and frosted with an Amaretto mascarpone
cream, and garnished with caramelized almonds and confectioners sugar. |
| |
| Key
Lime Tart |
| Short
pastry shell filled with lime mousse made with fresh limes, butter,
eggs, and lots of whipped cream. Decorated with whipped cream border,
toasted coconut, and candied lime slices. A light citrus dessert. |
|
|
| Lemon
Mist Torte |
| Three
delicate yellow genoise layers, filled with a lemon cream cheese buttercream,
and frosted with a tangy lemon-custard buttercream; decorated with
apricot preserve glaze and cake crumbs. |
| |
|
Mixed Berry Tart |
| 11” Cookie crust
layered with a light Bavarian cream, yellow genoise, and generous
amounts of raspberries, blackberries, strawberries, and blueberries. |
| |
|
Mocha Latte Torte |
|
This simulated
latte begins with a layer of yellow genoise, surrounded by a coffee
infused bittersweet chocolate ganache. An additional layer of
yellow genoise is contained in a light coffee mousse. The latte is
completed with a layer of vanilla whipped cream lightly over sprayed
with chocolate to give the effect of the steamed milk topping. |
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|
Pear Frangipane |
| Hazelnut Linzer crust filled with almond frangipane cream and
Bartlett pear halves. Highlighted with apricot glaze. |
| |
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Pecan Praline Torte |
| Moist pecan pound
cake is hollowed out and filled with a caramel/praline mascarpone
mousse. The torte is then frosted with more mousse and completely
covered in candied pecans, and garnished with a dusting of
confectioner’s sugar. |
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|
Pecan Tart |
| Rum-flavored short pastry filled with a luscious cream cheese
filling and topped with pecans, apricot glaze, and
garnished with whipped cream rosettes and baby pecan halves. |
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|
Rainforest Tart |
| Rum-flavored short pastry filled with a chocolate cream cheese
and topped with an assortment of rainforest nuts (macadamia,
cashew and Brazil). Garnished with white chocolate filigrans. |
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| Raspberry
Bavarian Torte |
| Three
layers of genoise, covered with raspberry preserves and raspberry
liqueur, sandwiched with a raspberry flavored Bavarian cream and decorated
with a light raspberry buttercream; garnished with raspberry glaze
and coconut border. |
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| Strawberry
Pinwheel Bombe |
| Starts
with yellow genoise soaked with strawberry syrup, topped with alternating
layers of strawberry Bavarian cream with white chocolate chunks, and
white chocolate mousse. The cake is covered with strawberry preserve-filled
yellow genoise pinwheels in a striking "domed" effect. |
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| Tiramisu |
| An Italian
specialty, made with rich mascarpone mousse and coffee soaked lady
fingers; garnished with imported bittersweet chocolate micro chips.
Very popular in Italian restaurants. |
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| Triple
Chocolate Torte |
| Creamy,
luscious white chocolate mousse surrounded by two layers of fudgy,
flourless, semi-sweet chocolate cake. |
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|
| White
Chocolate Macadamia Bombe |
| This dessert
begins with a thin layer of yellow genoise, topped with white chocolate
mousse, milk chocolate ganache studded with macadamia nuts, and another
layer of white chocolate mousse. The bombe is then glazed with chocolate. |
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White Chocolate Raspberry
Rhapsody |
|
Two layers of
chocolate genoise filled with creamy layers of white chocolate
mousse and raspberry mousse, wrapped with a rose pattern jaconde.
The cake is finished off with a chocolate glaze. |
