LUXURY CAKES (20cm) Serves approximately: 8 - 16 slices
Unless otherwise indicated, cakes can be stored in the fridge, but allow to reach room temperature before serving.
Chocolate Truffle Cake Liqueur-soaked dark chocolate cake, filled with Belgian ganache. Decorated with rich choc glaze, truffles; dark choc shards and ribbon. R220
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Vanilla Truffle Cake Vanilla cake filled with caramel vanilla buttercream. Decorated with Belgian white choc buttercream, white truffles, white choc shards, ribbon. R200
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Blackforest Cake Kirsch soaked Chocolate sponge, filled with Chantilly cream & black cherries. Decorated with dark choc tiles, maraschino cherries, ribbon. ( store chilled, serve at room temp )
R200
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Vanilla Cheesecake Rich baked cheesecake, topped with Chantilly cream and fresh petals.( Store and serve chilled )
R180
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Chocolate Cheesecake Decadent baked Belgian choc cheesecake, topped with chocolate glaze & curls. ( Store and serve chilled )
R230
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Chocolate Mousse Cake Rich, creamy Belgian choc mousse on a sponge base, finished with dark choc topping and décor. ( Store and serve chilled )
R170
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Chocolate Brandy Fudge Cake Fudgy, moist brownie-style cake, laced with brandy, and topped with ganache. ( Do not refrigerate, serve at room temp )
R210
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TEA CAKES (20cm) Serves approximately: 8 - 12 slices
Cakes should be stored in an airtight container and served at room temperature.
Carrot Cake Moist cake filled with cream-cheese icing, toasted pecans, seeds & cinnamon. R95
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Citrus Sponge Cake Moist tangy sponge soaked with citrus syrup, drizzled with zesty citrus glaze .
R90
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Almond Roulade Light sponge made with ground almonds, rolled up with lemon buttercream. R120
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Chocolate Cake Rich chocolate cake filled with ganache and iced with dark chocolate frosting. R160
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FRENCH-STYLE TARTS (23cm) Serves approximately: 8 - 10 people
To warm tarts through: Place onto an oven tray and heat for about 10-15mins at 160°C in a pre-heated oven.
Pecan Nut Tart Gooey syrup filling baked with toasted pecans. R115
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Belgian Chocolate Tart Decadent dark Belgian chocolate filling with a hint of liqueur. R135
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French Apple Tart Moist apple and almond filling finished with a fan of glazed apples.( Serve warm. Try vanilla ice-cream or custard ) R95
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Frangipane Pear/Cherry Tart Rich almond sponge filling baked with fresh pears, black cherries and toasted almonds. Serve slightly warmed. Try ice-cream, crème fraiche, custard ) R120
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Apple and Cinnamon Crumble Home-made apple compote filling topped with crunchy crumble. R90
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INDIVIDUAL ITEMS
Cupcakes ( each ) American size Choc or Vanilla, iced with ganache / vanilla buttercream, decor to suit your colours .
R14.50
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'Petit Fours'
( minimum order: 1 dozen ) Choc or vanilla mini cakes, coated in white or dark chocolate glaze and decorated with a piped design. R10 each
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Truffle Cake Balls ( min order: ½ dozen ) Cake crumble mixed with ganache and dipped in chocolate and decorated.
R10 each
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Double Chocolate Cups ( min order: ½ dozen ) Crisp pastry cases filled with dark and white Belgian chocolate cream – very decadent! R15 each
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Lemon Meringue Cups ( min order: ½ dozen ) Crisp pastry cases filled with home-made lemon curd and topped with glazed Italian meringue. R15 each
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Bran Muffins ( min order: ½ dozen ) American muffin sized, moist bran muffin flavoured with your choice of either banana or cranberry & pecan. R8 each
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Scones ( min order: ½ dozen ) Old fashioned styled rustic scones, made with butter and cream. R5 each
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Apple Galettes ( min order: ½ dozen ) Puff pastry rounds baked with almond custard, glazed apple fans, and toasted almonds. R8 each
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Hummingbird Cake slices ( min order: ½ dozen ) Moist, dense cake made with banana, coconut, pineapple and frosted with cream cheese icing. R8 each
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Fairy Cakes ( min order: ½ dozen ) Decadent filled cupcakes: available in choc blackforest; vanilla lemon cream; vanilla white choc & berry; carrot & cream cheese icing. R18 each
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