Mini Pastries
Double Chocolate Dipped Strawberries
Petit Fours - various
Chocolate Tuxedo Strawberries

Assorted Mini Pastries
Eclairs - Cream Puffs - Chantilly Swans
Pina Colada Tarts - Peanut Butter Tarts - Fresh Fruit Tarts
Pecan Tarts - Chocolate Truffle Tarts - Almond Linzer
Napoleans - Key Lime Tarts - Chocolate Espresso Squares
Raspberry Crumble - White Chocolate Banana Tart

Tarts
Pecan - Chocolate Pecan - Chocolate Espresso
Kentucky Butterscotch - Grasshopper - Peanut Butter
White Chocolate Banana Cream - French Apple -
Key Lime - Cherry
Fresh Fruit (9" and 11")

Cheese Cakes
Plain - Chocolate Marble - Key Lime - Mango
Chocolate Mint - Raspberry - Strawberry - Praline - Oreo
Your Favorite Flavor

Tea Cookies
Chocolate Linzer - Ginger - Almond Marzipan
Raspberry Doily - Chocolate Dipped Sugar

Below you will find our suggestions on how to build the cake of your dreams.

Criteria for your cake:
• # of people
• Destination of your cake
• Inside or outside reception
• Buttercream, fondant, or rolled white chocolate
• Choice of filling

Description of our products:

• Buttercream - Our buttercream is a mixture of fresh egg whites that have been brought to the soft peak stage and have had sugar syrup that has been cooked to 240 degrees F and added to the whites than cooled in our mixer until we add whole whipped butter. This buttercream can be flavored to your specific desire.

• Fondant - Fondant is a mixture of powdered sugar, corn syrup, gelatin and water. This mixture is mixed into a paste which is kneaded into a dough. The dough is then rolled out and covers the cake.

• Rolled White Chocolate - Rolled white chocolate is a mixture of 3 parts white chocolate and 1 part corn syrup. It is cooled and rolled out and covers the cake. This covering has a more flavorful taste than fondant and has a yellow chocolate color.

Cake Flavors:

• White (vanilla)
• Chocolate
• Marble (white and chocolate)
• Carrot
• Old fashioned chocolate (like devil’s-food)

Fillings:

• Strawberry Grand Marnier - fresh sliced strawberries with vanilla cream filling and a touch of Grand Marnier
• Chocolate Mousse - dark or white chocolate mousse
• Tiramisu - the Italian Mascarpone cheese, sabayon, and coffee essence
• Fruit Mousses - Raspberry, mango, key lime, pina colada, coconut, banana, etc.

All flavors can be duplicated for cheesecakes as well, but the cake itself must be made of Styrofoam for presentation.
Cakes that are built with anything other than spongecake and mousse we recommend that a fake cake be used for display and either a sheet or individual desserts be used (i.e. Napolean, croquembouche, decadence) for service.

We hope this information will assist you in your decision process. We are the recommended cake maker for many hotels and clubs in the area. We look forward to working with you!

Please call us at 239.596.5996 with any questions or to make an appointment.