Cakes


Belgium dark chocolate mud 

White mud 

Caramel mud 

Peppermint mud

Jaffa (chocolate orange mud)

Strawberry Mud

Marble mud (white/dark)

Coconut

White chocolate raspberry swirl

White chocolate, coconut and raspberry

Coconut and lime

Coconut and lemon

Red velvet

Honeycomb

Vanilla bean

Carrot

Banana

Fruit

Vanilla

Coffee

Butterscotch

Hummingbird

Orange and Poppyseed

Cherry Ripe Mud

All cakes are layered, and filled with a completing flavour of couverture ganache.

Caramel, Dark, white chocolate ganache are standard.

Raspberry,  Belgium Caramel, Belgium Salted caramel, Belgium Strawberry, Belgium Milk chocolate, Hazelnut praline ganaches are available at additional charge.

 

Cookies

Vanilla bean sugar cookies * Sydney Fine Food Show Bronze Medal 2015

Viennese sable * Sydney Fine Food Show Bronze Medal 2016

 

Desserts / Petit Four

Salted caramel tartlets * Sydney Fine Food Show Bronze Medal 2016 

Ganache tartlets * Sydney Fine Food Show Bronze Medal 2015

Fruit tartlets with creme patissiere * Sydney Fine Food Show Silver Medal 2016

Lemon polenta cakes * Sydney Fine Food Show Silver Medal 2015

Passionfruit meringue tartlet * Sydney Fine Food Show Gold Medal 2016

Profiteroles 

Eclairs

Lemon tartlet

Banoffee (banana caramel) tartlet 

Macaron 

Rocky road

Coconut ice 

Caramel slice 

Brownies 

Lamingtons 

Vanilla slice 

Opera

Cheesecake tarts

 

Dessert Cup Range

White chocolate mousse 

White chocolate and raspberry mousse

Caramel mousse 

Chocolate mousse 

Strawberry mousse 

Tiramisu 

Black Forrest 

Pannacotta  

Cheesecakes  (Vanilla, Strawberry, Oreo, Nutella)

 Lemon meringue

 Passionfruit meringue 

 

 

Min 3 weeks notice is required due to the bespoke nature of custom cakes

Desserts / petit four min 4 days notice is required

25% deposit is payable at time of order with balance due 5 working days prior to function date

Payment by cash or direct deposit, if paying via credit card a surcharge of 2% applies