Our fillings are crafted with Real Butter, Real Cream, Imported Lindt Chocolate. Listed below are the choices for you to create your own unique paring.

Concerto Cake

Our Delicious Chocolate/ Almond Cake with Chocolate Ganache and Caramel fillings.

Carrot Cake

Carrot cake, is a sweet cake with grated carrot mixed into the batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture. The carrots themselves enhance the flavour, texture and appearance of the cake.

Red Velvet Cake

A Red velvet cake is a type of rich and sweet cake, with a distinctive dark red to bright red or red-brown color. Common ingredients include buttermilk, butter, flour, cocoa powder, and often either beets, or red food coloring.

Coffee Cake

A cake, often sponge cake, which is made with coffee  and  has a coffee butter cream flavour filling .

Lemon Cake

What is so appealing about this cake is it’s buttery yet intense lemon flavor that comes from adding both lemon zest and juice to the cake batter and then lemon juice is also used in the icing that frosts the cake.

Love Cake

This chiffon cake filled with rose-scented whipped cream is inspired by the aromatics found in Persian, Turkish, and Indian confections. Cardamom seeds have more flavor than the ground powder and are like little explosions of spice in the cake.

Date Cake

This is the perfect cake to have with you coffee. it is wonderfully moist and buttery and it is loaded with aromatic spices, dates, raisins, and currants

Apple Cake

An Apple cake is the perfect fall dessert, with it’s chunks of apples, pecans and raisins, all wrapped in cinnamon-laced batter.

Baked Alaska Cake

(also known as glace au four, omelette à la norvégienne, Norwegian omelette and omelette surprise) is a dessert made of Ice Cram placed in a pie dish lined with slices of a cake and topped with baked mirengue

Its name was coined at Delmonico’s Restaurant in 1876 to honor the recently acquired American territory.

A Small Glossary of terms

Buttercream

A cake icing that can be flavored with almost anything. Ours is a Butter cream made with real butter. ( We do not cut corners by using shortening.)

Fondant

Fondant is rolled out like a dough and laid over the cake. It provides a matte finish, and can be used to make many decorative elements that simply can not be achieved with butter cream icing.

Ganache

A rich chocolate filling traditionally made with heavy cream, butter, and chocolate.  Think fudge, but not quite as hard. Ganache can be used as a filling, or for true chocoholics can be used to coat the outside of the cake.

Sugarpaste

A loose term to describe the sugar dough we use to create lifelike edible flowers, seashells, lace and more. Depending on the decorative element, we use our expertise to decide if it should be made from fondant, gum paste, pastillage, or a mixture of these.