Large Cakes

Fleur de Lys: chocolate mousse on a crunchy almond base

Success: dark chocolate grand marnier ganache layered with mixed nut biscuits, covered with chocolate shavings

Raspberry or Passionfruit Mousse: fresh raspberry or passionfruits cooked, whipped up with fresh cream filled into a vanilla/chocolate biscuit, finished with fruit topping

Mud Cake: dark, moist chocolate biscuits, finished with dark chocolate ganache

Black Forest: chocolate cake filled with fresh 
cream and kirsch cherries covered with chocolate shavings

Raspberry Cake: vanilla cake soaked in kirsch syrup and layered with custard and fresh raspberry, covered with a soft meringue, sprinkled 
with almonds baked in oven

St Honore: pastry and profiteroles dipped in toffee, filled with grand marnier mousseline custard, garnished with strawberry and cream on top

Cheesecake: baked or unbaked, top with berries if desired

Tarts: lemon tarts; shortbread filled with lemon cream, pear and apricots, baked with a glaze

Apple Flan: thin slices of apple on custard, baked and glazed

Spicy Apple: apple, cinnamon and shortbread baked

Mixed Fruit Tarts: tropical fruits with kirsch custard on a shortbread base

Lemon Meringue: lemon custard mousseline covered with soft meringue, sprinkled with almonds and lemon, baked in the oven

Individual Cakes: vanilla slices, chocolate and coffee eclairs, fruit and berry tarts, lemon tarts, pears, apricot and almond tarts, mixed nut tarts, florentines, apple or apricot pies, paris brest, chantilly eclairs, amandine, polonaises, rum babas, chocolate rocher, lemon and chocolate slices, mud slices, cheesecakes slices, bread and butter slices, cigare, success, mice, frogs, chooks, fruit mousse roulade

PETIT FOURS white, pink and chocolate icing and (as many as above available in cocktail size for parties and functions)

Our Milk Chocolate Truffles are very popular.
People come from all over Sydney to buy them and our almond tuiles, almond meringues and almond croissants as well…

“Get Xmas organised”