*All our sandwich platters, salads, and hot entrees come with a choice of dessert, three of which come at no extra cost, but we also offer two are upgrade choices. Please specify choice
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Option 1 Assorted Cookies
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Option 2 Assorted Brownies
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Option 3 Assorted Fruit Bars
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Option 4 Pies or Cakes (meal upgrade $1.95 pp) *1 choice per every 12 meal orders |
Option 5 J&V Assortment (meal upgrade $1.95pp)
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chocolate chip walnut raisin oatmeal double chocolate shortbread peanut butter chocolate chips & walnuts almonds coconut |
fudge zebra walnuts traditional white choc raspberry |
lemon pecans raspberry seasonal carrot cake |
chocolate dipped strawberries pie (choose from apple, key lime, or lemon meringue) cheesecake (choose from New York, or amaretto) cake (choose from cappuccino latte, German chocolate, strawberry shortcake, mocha, or black forest cake) Biscotti Fruit Cobbler with cream |
mini fruit tarts mini flan cuts petit cheesecake cuts seasonal desserts |
In addition to our in-house desserts that are offered in your meal packages, we offer a selection of premium artisan cakes, hand-crafted to perfection by the acclaimed chef Gerhard Michler. Please order in advance to ensure availability, and please note that if any late order is accepted, a $10.00 late fee will be transferred to your bill. Place your order at least a day ahead, but no later than 12:00pm for smaller cakes or afternoon delights.
When ordering cakes by the sheet, cakes take three business days of production (with the exceptions of chocolate mousse cake, chocolate raspberry mousse, lemon cream. Opera cake, strawberry bagatelle or cappuccino cakes, that you can order before 12:00pm a business day ahead).
for individual cakes or tarts, there's a minimum of 4 items per kind
when ordering petit fours, by default, your order will have the pastry chef's selection (of 4 kinds); otherwise, if you would like to order specific kinds of petit fours, there's a 24 pieces per kind (equal to 12 orders) required.
dessert orders cannot be cancelled once in production
edible pictures available at $30.00 extra charge, and require 5 business days for production
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Product Description
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Individual Cakes *4 per kind minimum required. Ordering deadline: one business day before event, before 12:00pm. |
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Raspberry Charlotte |
White cake layered with raspberry jam & seedless raspberry cream filling garnished with fresh raspberries & white chocolate shavings. |
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Lemon Delice |
White cake with lemon cream filling and a raspberry cream center garnished with white meringue dipped in chocolate. |
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Chocolate Raspberry Dome |
Chocolate cake with dark chocolate mousse with a raspberry cream center chocolate glaze icing and fresh raspberry garnish. |
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Chocolate Pyramid |
Chocolate Cake with a rich dark chocolate mousse and a surprise raspberry cream center, glazed with chocolate & gold chards and a fresh raspberry. |
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Mango Soleil |
A festive individual dessert. White cake, mango-orange mousse filling, raspberry cream center, wrapped in an orange dot jaconde pattern, apricot glaze finish, topped with fresh blueberries and mango pieces. |
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Strawberry Bagatelle (shortcake) |
White cake with sliced fresh strawberries in a vanilla cream filling. Garnished with a half strawberries |
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Chocolate Marquise |
Chocolate cake with a rich dark chocolate mousse filling and a raspberry cream center, garnished with a chocolate fan and a raspberry |
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Opera Cake |
A classic European dessert with a coffee soaked cake, coffee butter cream and chocolate mousse fillings. A dark chocolate ganache frosting with a touch of edible gold leaf on top. |
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Triple Chocolate Mousse |
Chocolate cake layered with dark chocolate mousse, milk chocolate mousse and white chocolate mousse garnished with a chocolate fan of all three colors. |
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Molten Cake |
A dense chocolate cake with a soft cream center when warmed for service |
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Tiramisu |
A lady finger sponge soaked in a rum syrup and filled with imported mascarpone cream and dusted with cocoa powder. |
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Caramel Mystique |
A South American dessert with a tropical twist. A chocolate cake, filled with dulce de leche mousse, a chocolate dipped sesame nougat brittle layer, banana mousse center, wrapped in a chocolate jaconde oval pattern, apricot glaze finish, topped with a milk chocolate tuile garnish |
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Tulip Fruit Bowl ($4.50) |
An almond nougat bowl
offered in a 3.5 inch and 4.5 inch size, filled with vanilla cream and topped with assorted seasonal
fruit.
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Tarts *minimum of 4 required (for individual tarts only) |
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Pecan |
A short dough crust filled with pecan pieces and mixed with a rum caramel syrup and topped with pecan halves. |
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Lemon Curd |
A short dough crust baked with a pucker up lemon curd filling, topped with power sugar edges |
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Crème Brulee |
A classic crème brulee recipe baked in a short dough crust and topped with caramelized sugar. |
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Dutch Apple |
Short dough crust filled with fresh sliced apples, almonds & white raisins, topped with sweet streusel dough & baked to golden brown, powdered sugar garnish. |
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Seasonal Mixed Fruits |
A frangipane base/almond cake topped with fresh sliced fruit and garnished with apricot glaze and roasted almond pieces |
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Baked Apples
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A short dough shell filled
with frangipane and fresh sliced apples baked to a golden brown and garnished with sliced almonds
and powdered sugar
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Cakes ***Display shows 8" cakes, cakes by the sheet may use different sponge/decoration. |
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Banana Malay (*) |
Enjoy a taste of the tropics. A chocolate sponge cake. Layers of hazelnut milk chocolate crunch and raspberry jam. Chocolate and banana mousse filling, wrapped in a jaconde chocolate swirl pattern. Apricot glaze finish and cocoa powder dusting. Garnished with white and dark chocolate streamers. Seasonal Item. |
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Black Forest Cake |
Chocolate sponge layers soaked with kirsch syrup, layers of sweet whipped cream and sour cherries, sweet whipped cream finish, decorated with chocolate pailettes at the base, a concentric garnish of ten sour cherries with a center of chocolate shavings dusted with powdered sugar and cocoa. |
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Black & White Cake |
A chocolate sponge cake layered with dark chocolate mousse and white chocolate mousse, wrapped in a tall sheet of white chocolate, delicately draped over the top of the cake, finished with fresh seasonal fruit. |
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Cappuccino Cake |
A Passover sponge cake, layers of chocolate mousse, and coffee mousse, wrapped in a chocolate stripe jaconde, dusted with cocoa and apricot glaze finish |
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Cassis Cake |
A white sponge cake, layers of black current mousse, apricot glaze finish, garnished with blueberries and touches of gold leaf |
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Chocolate Flourless Cake |
Almond and cocoa sponges make up this flourless cake filled with a chocolate ganache, toasted almonds surround the base, finished with a decadence glaze and then dusted with cocoa powder in a striped design. |
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Chocolate Hazelnut Cake |
A chocolate sponge cake, a hazelnut mousse plate center sandwiched between layers of chocolate mousse, topped with a thin layer of decadence glaze, dusted with cocoa powder and powdered sugar, garnished with chocolate discs and hazelnuts. |
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Chocolate Indulgent Cake |
A chocolate cake layered with raspberry jam and filled with a dark chocolate mousse, dusted with cocoa, an apricot glaze finish, garnished with chocolate curls in the center that are then dusted with powdered sugar |
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Chocolate Mousse Cake |
A generous center of dark chocolate mousse sandwiched between chocolate sponge layers soaked in raspberry syrup, chocolate mousse finish, decorated with candied chopped almonds the cake base, dusted with cocoa and powdered sugar, garnished with a layer of dark chocolate shavings |
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Chocolate Rum Decadence |
Chocolate mousse sandwiched between layers of sacher sponges soaked in rum syrup, decadence glaze finish, decorated with chocolate curls around the base, garnished with a layer of white chocolate shavings and dusted with powdered sugar |
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Coffee Walnut Cake |
Our newest addition to our line of Classic Cakes. Chopped walnuts baked in white sponge layers, coffee cream filling, wrapped in a delicate chocolate shard Madeleine sponge, finished with an apricot glaze, garnished with candied walnuts, dark chocolate ribbon streamers, and a light dusting of coffee granules and powdered sugar |
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Dulce de Leche Cake |
Our Dulce de Leche cake is a traditional Argentinean classic. An 8” chocolate genoise, Dulce de Leche cream filling, wrapped in a jaconde chocolate oval pattern, apricot glaze finish and caramel polka dot drops. Garnished with two chocolate tuiles |
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Fraise Royale cake |
Chocolate cake layered with strawberry cream and English toffee morsels. Apricot glaze finish, garnished with a circle of pistachio bits and fresh strawberries. Eight Inch Square Shape. Seasonal Item |
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Lemon Cake |
A white sponge cake with layers of lemon mousse filling, finished with white chocolate shavings and garnished with raspberries |
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Mango Soleil Cake |
White genoise between layers of mixed berry mousse and mango orange mousse. Wrapped in an orange polka dot jaconde pattern. Finished with apricot glaze and garnished with fresh blueberries and diced mango |
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Mixed Berry Cream Cake |
A white sponge cake with layers of mixed berry mousse, wrapped in a raspberry jaconde, garnished with fresh assorted berries and finished with apricot glaze |
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Mount Diable Cake |
Layers of chocolate, white and rum soaked mado(hazelnut ) sponges with a layer each of raspberry jam, coffee mousse and chocolate mousse, dark chocolate velvet finish, garnished with chocolate dipped meringue kisses and fresh fruit. Alternating ridges and grooves add texture to the top of this unique “square” cake |
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Opera Cake |
A classic French dessert of jaconde cake soaked with coffee syrup and filled with rich coffee butter cream and dark chocolate mousse, finished in a dark chocolate ganache, dusted with cocoa powder and garnished with a touch of gold leafing. One of the few “square” cakes in the line |
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Profiterole Cake |
A white sponge cake, a layer of chocolate mousse immersed with vanilla filled cream puffs, topped with a layer of chocolate mousse, wrapped in a dot pattern jaconde, and garnished with vanilla filled cream puffs |
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Spiced Pear & Walnut Charlotte Cake |
A chocolate sponge base, filled with pear mousse, poached pear and candied walnut pieces, wrapped in a chocolate jaconde stripe pattern, topped with a pear wedges and candied walnuts, a light dusting of cinnamon finished with apricot glaze and garnished with a white chocolate transfer chards |
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Raspberry Cream Cake |
Layers of light white genoise sponge and raspberry mousse wrapped in delicate alternating bands of white genoise and seedless raspberry jam, topped with a ring of fresh raspberries and a generous garnish of white chocolate shavings in the center and lightly dusted with powdered sugar |
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San Francisco Cable Car Cake |
A cointreau mousse center between layers of chocolate mousse and hazelnut daquoise, chocolate velvet finish, chocolate transfer medallions decorate the perimeter, garnished with chocolate pencils and a gold dusted chocolate cable car |
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Sausalito Cake |
A layer of mixed berry mousse sandwiched between layers of passion fruit mousse on a white sponge base, garnished with drops of raspberry jam swirls and fresh raspberry halves, finished with an apricot glaze. |
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Strawberry Bagatelle Cake |
A layer of fresh strawberries sandwiched between layers of white sponges, filled and topped with exquisite cream, garnished with a ring of sliced strawberries, sliced toasted almonds with a light dusting of powdered sugar |
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Tiki Krunch Cake |
Enjoy a taste of the tropics. An island of coconut dacquoise discs, layers of macadamia nut crunch and pineapple-rum compote, coconut mousse filling, wrapped in a Madeline sponge with a generous coating of toasted shredded coconut, apricot glaze finish, palm tree garnish created with white chocolate tuiles, cocoa powder and macadamia nuts |
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Tiramisu Cake |
A classic Italian dessert made with coffee rum soaked ladyfinger sponge layers, mascarpone cream mousse and dark chocolate shavings, dusted with white powdered sugar and a generous dusting of cocoa powder. One of the few “square” cakes in the line |
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Tropical Pearl Cake |
White cake and Hazelnut cake layered with raspberry jam, mango-passion fruit mousse, apricot glaze finish, garnished with diced mango, fresh raspberries and dollops of dark chocolate |
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Price List |
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Individual Desserts: *minimum of 4 per kind required. order at least a day in advance, before 12:00pm |
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Item |
$ |
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Caramel mystique |
5.00 |
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Chocolate molten |
5.00 |
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Chocolate mousse cake 2"x 3" |
5.00 |
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Chocolate pyramid with raspberry center |
5.00 |
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Chocolate raspberry dome |
5.00 |
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Chocolate raspberry velvet |
5.00 |
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Chocolate marquise with raspberry center |
5.00 |
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Gianduja (hazelnut) |
5.00 |
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Lemon delice |
5.00 |
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Mandarin-mango pave |
5.00 |
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Mango soleil |
5.00 |
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Mojito |
5.00 |
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Opera 3"x3" |
5.00 |
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Pear in puff pastry |
5.00 |
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Raspberry charlotte |
5.00 |
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San Francisco cable car dome |
5.00 |
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Strawberry bagatelle |
5.00 |
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Strawberry vanilla exquisite |
5.00 |
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Tiramisu 2.3" x 3" |
5.00 |
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Triple Chocolate Mousse |
5.00 |
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Tulip Mini 3.5" with vanilla cream and seasonal mixed fruits |
4.50 |
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Tarts 4 piece minimum order per kind on any individual (3.5 or 4" tart) |
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item |
3.5" |
9.5" |
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Apple & Almond (Baked) |
3.85 |
24.50 |
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Dutch Apple |
3.85 |
24.50 |
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Mixed Berry |
4.25 |
33.00 |
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Berries & Almond (Baked) |
3.85 |
26.50 |
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Blackberry |
4.25 |
33.00 |
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Blackberry & Kiwi |
4.25 |
33.00 |
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Blueberry |
4.25 |
33.00 |
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Blueberry & Kiwi |
4.25 |
33.00 |
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Chocolate Mousse with Raspberries |
4.50 |
33.00 |
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Crème Brulee Classic tart |
4.25 (4") |
24.50 |
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Chocolate Crème Brulee |
4.50 (4") |
26.50 |
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Coffee Crème Brulee |
4.50 (4") |
26.50 |
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Mixed Fruit Tart |
4.50 |
33.00 |
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Lemon (Baked) |
na |
24.50 |
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Lemon Curd |
3.85 |
26.50 |
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Lemon Meringue |
3.85 |
24.50 |
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Pear & Almond (Baked) |
3.85 |
24.50 |
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Pecan Tart |
3.85 |
26.50 |
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Raspberry |
4.50 |
33.00 |
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Strawberry |
4.50 |
33.00 |
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Strawberry & Rhubarb (*) seasonal |
3.85 |
26.50 |
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Standard Celebration Sheet: order prior to 12:00 pm for next day delivery |
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item |
8" |
quarter sheet |
half sheet |
full sheet |
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Chocolate cake/chocolate mousse filling/chocolate glaze finish |
33.00 |
55.00 |
100.00 |
195.00 |
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Chocolate cake/raspberry mousse filling/chocolate glaze finish |
33.00 |
55.00 |
100.00 |
195.00 |
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White cake/lemon cream filling/butter cream finish |
33.00 |
55.00 |
100.00 |
195.00 |
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White cake/raspberry cream filling/butter cream finish |
33.00 |
55.00 |
100.00 |
195.00 |
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Strawberry shortcake/strawberries & vanilla cream filling/vanilla cream |
33.00 |
55.00 |
100.00 |
195.00 |
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Classic Opera cake with chocolate finish (square) |
32.00 |
45.00 |
90.00 |
150.00 |
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Classic Tiramisu dusted with cocoa powder (square) |
32.00 |
45.00 |
90.00 |
165.00 |
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Custom Cakes Series three business days required for production on any sheet cake . (*) sponge/shape spec not same as 8" |
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item |
8" |
quarter sheet |
half sheet |
full sheet |
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Banana Malay cake *seasonal* |
35.00 |
67.00 |
126.50 |
245.00 |
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Black & White Chocolate Mousse cake |
35.00 |
67.00 |
126.50 |
245.00 |
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Black Forest cake |
35.00 |
67.00 |
126.50 |
245.00 |
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Cassis cake |
35.00 |
63.00 |
126.50 |
235.00 |
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Chocolate Cappuccino cake (*) |
35.00 |
67.00 |
126.50 |
245.00 |
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Chocolate Flourless cake |
35.00 |
67.00 |
126.50 |
245.00 |
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Chocolate Hazelnut cake |
35.00 |
67.00 |
126.50 |
245.00 |
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Chocolate Indulgent cake |
35.00 |
67.00 |
126.50 |
245.00 |
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Chocolate Rum Decadence cake (*) |
35.00 |
67.00 |
126.50 |
245.00 |
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