Just Desserts Delivered!

Chocolate Coconut Cupcakes

Susan — Sun, 24 Apr 2011 06:52:47 +0000

Our signature chocolate cupcake, frosted with cream cheese buttercream, and the edged in toasted coconut. This cupcake is incredibly delicious. At Easter, we top these cupcakes with Cadbury Chocolate Eggs.

12 Cupcakes

Chocolate Peanut Butter Cake

Susan — Thu, 28 Apr 2011 07:24:50 +0000

A true masterpiece to see, and a decadent pleasure to taste. This wonderful cake starts with the finest Guittard Dutch Process Cocoa Powder in a moist, dense sour cream cake. The cake is so good all by itself. The thick, three layers are filled and frosted with a to-die-for peanut butter authentic German Buttercream. This is our most involved buttercream, starting with a peanut custard, and ending with real butter. The secret to this buttercream… an abundant amount of vanilla beans and homemade Grey Goose Vodka vanilla extract. And now the finish… a real chocolate peanut butter ganache that comliments the components of this cake… the flavors melding together to make the best chocolate peanut butter cake you will ever have! This cake weighs over six pounds and is too tall for our bakery box. Can you tell we love this cake?

8 Inch Three Layer Tall Cake

German Chocolate Cake Revisited

Susan — Wed, 16 Mar 2011 19:41:33 +0000

For Chocolate Lovers Only: This is not like any German Chocolate Cake you have ever had, unless you have tried Bobby Flay’s Throwdown winning cake. This is an adaptation of that cake with a few updates that we feel make a decadent cake become over-the-top. Four layers of not so traditional German chocolate cake… Guittard Dutch Process Cocoa Powder plays center stage. It makes a dark, richly chocolate cake. The espresso brings out this dark chocolate flavor. Supporting roles go to farmers market buttermilk, pure butter, and our favorite muscovado real brown sugar. The filling starts with a Mexican goats milk caramel cajeta sauce… goats’ milk, cows’ milk and real coconut milk combine with real cooked sugar caramel and together they reduce for two hours to the most mellow, refined caramel sauce we have ever tasted. The addition of toasted pecans, coconut, butter, vanilla, and Malibu Coconut Rum make for a traditional, yet obviously special filling. The grand finale to this decadent cake is a real semi-sweet chocolate ganache glaze… not so sweet so that the chocolate really shines, cooled to stay thick on top, then cascades down the sides to coat the whole cake with this gooey delight. All of the decadent ingredients memorable combination. Large flake toasted coconut pieces circle the top of this purely delightful cake. We include a jar of coconut infused whipped cream with a hint of Malibu Coconut Rum. Top the whipped cream with more toasted coconut (included). Bobby Flay serves this cake at his restaurant, Bar Americain, in NYC. A note on the price: This cake has a multitude of expensive ingredients and takes hours to make. The cake weighs in at just shy of 8 pounds.

9 Inch Four Layer Cake with a Jar of Coconut infused Whipped Cream and Toasted Coconut

German Chocolate Cake Revisited – Gluten Free and Dairy Free

Susan — Thu, 10 May 2012 10:23:42 +0000

PLEASE NOTE: This cake contains goat’s milk but no products from cows. If you would like this cake made with vanilla soy milk, please let us know. It is not vegan, as it contains eggs.

Our Bakery uses eggs, wheat, dairy, nuts, and soy. Any customers with allergies should take this into consideration. We recommend our allery specialty products to be consumed by those who have a mild intolerance, not a severe allergy.

We love special orders and requests for desserts that really push us to new flavors and new ways of baking. We were lucky to have a customer request a gluten-free cake and we started experimenting. What we developed was a cake that rivals our most expensive cake in taste. Personally, I like it better.

This cake is made with Baker’s German Sweet Chocolate and rice flour. We also take out cow’s milk and substitute fresh goat’s milk, very similar in taste to buttermilk, only sweeter. Four layers, tasty enough to eat without frosting (we did), are filled with the same cajeta frosting as the original. Vanilla soy milk, coconut milk, and goat’s milk combine with a homemade caramel sauce which becomes the base for the filling. Plenty of vanilla, coconut, and pecans combine with Coconut Rum for a uniquely distinctive flavor.

Now for the ganache, usually made with chocolate and cream, we paired our chocolate with coconut milk, Earth Balance Margarine, and our incredible vanilla beans. We pour over and cover the cake and filling with this wonderful chocolate concoction.

If that isn’t enough, the crown of this cake is oversized flakes of coconut toasted to perfection, and arranged in a pretty circle around the top of the cake.

As with the original, a jar of Coconut Infused Whipped Cream will accompany your cake.

Please see the original listing on the menu to learn more about our most complicated and complex cake.

9 Inch Four Layer Cake with Coconut Whipped Cream 16 oz) and Toasted Coconut

Hummingbird Cake

Susan — Sun, 03 Apr 2011 00:15:06 +0000

A traditional southern favorite. Three layers filled with big chunks of bananas, pecans, pineapple, and a hint of cinnamon. Iced with our signature cream cheese buttercream and topped with pecans.

9 Inch Three Layer Cake

Chocolate M & M Cake

Susan — Fri, 11 May 2012 07:00:39 +0000

This is our signature chocolate cake with a twist. Three layers of cake are filled and frosted with chocolate Italian meringue buttercream. The finale is as many M & M’s as we can fit on the top of the cake. A pattern of M & M’s decorates the sides.

Just a fun option for an already delicious cake. Perfect for kids or the kid in all of us.

9 Inch Three Layer Cake

Red Velvet Cheesecake Cupcakes

Susan — Mon, 31 Jan 2011 00:52:02 +0000

Our signature cupcake… traditional cake swirled with homemade cheesecake and lightly topped with our homemade cream cheese icing. This entry in the series features our ruby red velvet cake cupcake recipe and our vanilla bean cheesecake recipe… the batters swirled into a new flavor sensation. The first bite will reveal generous spots red and white… as pretty to see as delicious to eat.

Actual cupcakes are baked in the over-sized brown tulip liners. Standard liners are for photos only.

12 Cupcake

Lemon and Raspberry White Chocolate Cake

Susan — Thu, 28 Apr 2011 17:31:24 +0000

Our white chocolate four layer cake is paired with homemade lemon curd blended in French Buttercream. We start with a half of a pound of real white chocolate and lemon zest in this lovely cake. Between two of the layers, we spread a thin layer of Bittersweet Herb Farm’s award-winning Raspberry Jam. To finish this cake, gourmet chocolate covered raspberries adorn the swirled rosette top.

9 Inch Four Layer Cake

Caramel Brownies

Susan — Wed, 16 Mar 2011 20:07:48 +0000

So moist and gooey, these brownies must be individually wrapped. You can see the ribbons of chewy caramel running through every square. Outrageously good!

16 Two Inch Brownies

Blueberry Muffins

Susan — Mon, 31 Jan 2011 02:36:25 +0000

Outrageously good! Loaded with plump blueberries and topped with a buttery cinnamon streusel, these muffins are perfect all day long. One of our best offerings. Loved by kids and adults alike. Baked in dark brown tulip cups for a great presentation.

12 Muffins

Petite Dark Chocolate Chambord Cake

Susan — Fri, 29 Jul 2011 05:08:48 +0000

This is the first offering in our new petite cake line. Just six inches wide, this three layer cake can serve six to eight guests. The three layer cake is four inches tall. Baked with the deepest, almost black cocoa, and a little semi-sweet chocolate, this little beauty is the perfect accompaniment to our Chambord Italian meringue buttercream. But before each layer is frosted, we brush on the fragrant raspberry Chambord. The pink rippled effects and the royal icing rose just make it a beautiful cake. This is a perfect choice for an intimate occasion with a few friends, or maybe just two.

Fresh Strawberry Cake

Susan — Fri, 11 May 2012 08:58:34 +0000

This cake was a winner with all of our many taste testers. Yes, we have friends, family, and clients, that are the frequent recipients of our recipe experiments. Again, we outdid ourselves.

Thinking back, I can’t remember when I have had a good fresh strawberry cake or cupcake. So many bakeries rely on Jello (yes, can you believe it?), artificial cake mix, and cheap bottled flavorings to achieve the strawberry taste.

Our cake has fresh pureed strawberries from the farmers market providing the only strawberry flavor. The base is a gourmet white cake that gladly accepts copious amounts of strawberry puree (whole strawberries pureed in a blender with a tiny bit of sugar). It’s amazing that this cake actually rises with so many strawberries.

Next, and we believe the best part, we spoon a layer of that puree onto the cake before we frost it. The frosting is Italian Meringue Buttercream with guess what… more fresh strawberry puree. That’s it. No extracts. Just strawberries.

The combination makes for a most refreshing dessert.

Our other strawberry cake (also featured in this category) is a winter version, featuring gourmet preserves and organic extract in a white chocolate cake.

Please note: When fresh strawberries are not in season, we use the best gourmet frozen strawberries, picked at their peak, and frozen to preserve the full flavor. These strawberries rival their fresh counterpart. You will not be disappointed. This cupcake packs a wonderful strawberry punch.

Fresh Strawberries adorn this cake.

9 Inch Four Layer Cake with Fresh Strawberries (pictured, a large cake made for a baby shower, similar to the 9 Inch Cake)

Boston Cream Pie

Susan — Fri, 22 Apr 2011 11:07:55 +0000

Wow… what a cake!!! We start with a yellow cake enhanced with a hint of Makers Mark Bourbon Whiskey. A pastry cream mixed with real whipped cream provides the center of this hollowed out cake. And what about the cake we took from the middle? We cut it in big squares and pile it back on top. To complete this beautiful cake, we use a pound of chocolate in our ganache, and we cover the entire cake. Did we mention how great it tastes? You be the judge.

9 Inch Cake

Strawberry Pink Champagne Cake

Susan — Mon, 26 Sep 2011 01:23:10 +0000

This is a spectacular cake. Light and refreshing, and most decadent. We start with our signature champagne cake. Each of the four layers is brushed twice with a syrup made with Fragoli, a sweet and fragrant strawberry liqueur from Italy. Tiny wild strawberries in the liqueur are placed between the layers of the cake on the filling. The middle of the cake is filled with award-winning Bittersweet Farm gourmet strawberry jam. The filling and frosting are an Italian Meringue Buttercream flavored with champagne and a generous amount of the Fragoli. This is a liqueur commonly paired with champagne, so the combination is already a classic. Make a special occasion even more special with this epic cake.

Also available as a Chambord Pink Champagne cake.

8 Inch Four Layer Cake

Bailey’s Irish Cream Cake

Susan — Thu, 31 Mar 2011 19:11:21 +0000

One of our signature cakes, and our bakery number one favorite. The flavor combination is extraordinary! Three layers of vanilla bean buttermilk cake infused with Baileys, a cooked caramel pecan custard (see this gooey caramel filling in the picture of the slice), and traditional cream cheese icing meld to one incredible dessert. Weighing almost 6 pounds, this is a dense, perfectly flavored balanced cake.

9 Inch Cake

Chocolate Cake with Chocolate Italian Meringue Buttercream

Susan — Mon, 14 May 2012 07:54:58 +0000

Our decadently moist chocolate cake, four layers high, with fine Italian Meringue Buttercream between each layer and as a frosting.

This buttercream starts with Vanilla Italian Meringue Buttercream and we add over 1/2 pound of decadent semi-sweet and bittersweet chocolate. This is a perfect compliment to the chocolate cake. It reminds us of a mousse you could eat by itself. This is a big issue with our desserts. We believe that each component of a dessert should be able to stand alone and we do it every day. It’s tough to make a cake that is good all by itself… no frosting or glaze, just cake. The buttercreams are not just a sugar jolt on cake. In fact, you will find no jolts at our bakery. If the components are incredible individually, the final product will definitely be a winner.

For the chocolate lover in your life, this will be appreciated.

9 Inch Four Layer Cake ( add 1 pint of Chocolate Covered Strawberries, $14.00, sold in Fruits on the menu)

Bourbon Sweet Potato Cheesecake

Susan — Wed, 16 Mar 2011 20:23:32 +0000

By far one of our most decadent cheesecakes, and our personal absolute favorite. We roast the sweet potatoes for maximum freshness. Starting with a crushed gingersnap crust, we add a subtle hint of top shelf Makers Mark Bourbon Whiskey to the cheesecake, taking this cheesecake to a new level of decadence. We finish with a baked sweetened sour cream topping, again, infused with Makers Mark. One of or finest desserts. and no small dessert… almost 4 1/2 pounds. This is our most requested cheesecake and one of the top bakery favorites.

9 Inch Cheesecake

Italian Cream Cake with Homemade Orange Curd

Susan — Sat, 02 Apr 2011 20:10:47 +0000

All of the delicious components of traditional Italian Cream Cake with homemade orange curd between one of the three layers and on top. We start with a traditional moist, coconut buttermilk cake… a classic Italian Cream. The fresh orange curd is a welcomed and refreshing surprise. Frosted with pecan infused cream cheese buttercream on the sides and finished with toasted coconut and candy glazed whole pecans. More toasted pecans cover the sides. This is another of those centerpiece cakes we love. Perfect for the holidays or anytime all year long. This is a beautiful cake. And big, over 5 1/2 pounds.

A Traditional Italian Cream Cake without the Orange Curd is available.

9 Inch Three Layer Cake

Fruitcake

Susan — Tue, 06 Dec 2011 14:22:22 +0000

This is our first year for Fruitcake and we are so happy with the results of our recipe. This description will be written a little different because this cake can be ordered in multiple configurations.

Not your average fruitcake… this one will definitely not be re-gifted. It is so good that we will be including this cake in our personal gift baskets this holiday season.

The cake contains no candied fruit except for the delicious candied ginger that is considered a gourmet ingredient. Replacing the fake, yucky weird fruit (have you ever tasted that stuff on its own, it is terrible) is a wonderful array of dried fruit. We use dates, figs, wild blueberries, apricots, pineapple, cherries, cranberries, currants, and golden raisins. They plump overnight in Bacardi Gold Rum and Myer’s Dark Rum. If you look at the thumbnails, you will see a pot of simmering fruit floating in the rum, apple cider, plenty of butter, sugar, and spices of cinnamon, cloves, and freshly grated nutmeg.

We baked this batter in every pan we could think of that would be pretty. Regular loaf pans, mini loaf pans, kugelhopf (the tall, old fashioned one… watch this pan again this holiday season in a British sticky pudding), mini bundt, medium bundt, and a contoured round. We can make any configuration. The price will be by the recipe. You can order one recipe and have minis, or maybe one full size loaf and some minis, or one larger molded cake. The choice is yours. We can even use our muffin/cupcake pans.

When the cakes are finished baking, we spray them with Hennessy Cognac. We repeat this every three days for up to two weeks. You may thing this cake is overwhelmingly alcoholic, but surprisingly, it is not. It is just a beautifully balanced recipe that tastes like the holidays.

1 Recipe Fruitcake (additional recipes will be at $35) in your choice of sizes. Available only in December. All orders must be placed by December 1st, as it takes three weeks to mature the fruitcakes.

Pecan Pie Cake

Susan — Fri, 22 Apr 2011 07:29:34 +0000

When we tasted this cake for the first time, we were speechless. Then we all spoke at once. We could not believe how incredible this cake tasted. We have some amazing desserts, but this one goes to the top five.

Yes, we put them together, and the results are incredible! Moist, pecan encrusted buttermilk cake with a decadent pecan pie filling between the layers. Decorated with detailed pastry leaves and pastry wrapped pecan halves resembling pecans in the shell. A real showpiece! Perfect for the fall season and a natural for the holidays. It’s so good we offer it all year long.

9 Inch Three Layer Cake