Cakes
Cake is often the dessert of choice for meals at ceremonial occasions,
particularly weddings, anniversaries and birthdays. There are literally
millions of cake recipes (some are bread-like and some rich and elaborate)
and many are centuries old.
Cakes may be divided into several categories, based primarily on ingredients
and cooking techniques.
* Yeast cakes are the oldest, and are very similar to yeast breads. Such
cakes are often very traditional in form, and include such pastries as Babka
and Stollen.
* Cheesecakes use mostly some form of cheese (often cream cheese,
mascarpone, ricotta or the like), and have very little to no flour component
(though it sometimes appears in the form of a (often sweetened) crust).
Cheesecakes are also very old, with evidence of honey-sweetened cakes dating
back to ancient Greece.
* Sponge cakes are thought to be the first of the non-yeast-based cakes and
rely primarily on trapped air in a protein matrix (generally of beaten eggs)
to provide leavening, sometimes with a bit of baking powder or other
chemical leaven added as insurance. Such cakes include the Italian/Jewish
pan di Spagna and the French Génoise.
* Butter cakes, including the pound cake and devil's food cake, rely on the
combination of butter, eggs, and sometimes baking powder to provide both
lift and a moist texture.
Beyond these classifications, cakes can be classified based on their
appropriate accompaniment (such as coffee cake), contents (e.g. fruitcake or
flourless chocolate cake), or occasion (wedding cake, birthday cake, or
Passover plava, a type of Jewish sponge cake sometimes made with matzo
meal).
Cakes may be small and intended for individual consumption (for example
Madeleines and cupcakes). Larger cakes may be made with the intention of
being sliced and served as part of a meal or social function.
Particular types of cake may be associated with particular festivals, such
as Stollen (at Christmas), Babka and Simnel cake (at Easter).
Prices and sizes for standard cakes
All cakes are three layers
7” (serves 8) - $30.00
9” (serves 8-10) - $38.00
10” (serves 12-14) - $45.00
¼ sheet (serves 20-25) - $56.00
½ sheet (serves 45-50) - $84.00
Full sheet (serves 80-100) - $160.00
Cakes
Almond Berry
Toasted almond cake filled with cream cheese mousse and
fresh berries
covered with cream cheese.
Aria
White cake with lemon, raspberry and lime curd covered in
white chocolate buttercream or Italian meringue.
Banana Cream
Banana cake with white chocolate
cream cheese buttercream.
Caramela
Caramel Cake with mocha mousse
and caramel buttercream.
Cheesecake
Rich vanilla, chocolate, chocolate chip, lemon, mocha or
fruit cheesecake
baked in a cookie crumb crust.
Chocolate Fudge
Dark chocolate cake filled with rich chocolate mousse.
Chocolate Raspberry
Dark chocolate cake with raspberry diplomat cream,
chocolate buttercream and fresh raspberries.
Citrus Meringue
Chiffon cake with citrus curd and meringue.
Café au Lait
Kailua and espresso soaked caramel cake with
apricot filling and coffee buttercream.
Dacquoise
Nut meringue layered with coffee buttercream and finished
with
dark chocolate buttercream.
Dobos Torte
Vanilla cake with seven layers of chocolate ganache.
Flourless
Dark chocolate cake made from ground Chocolate
almonds with chocolate glaze.
Lemon
Lemon chiffon cake with lemon
cream filling and lemon buttercream.
Marjolaine
Nut meringue layered with coffee
and chocolate buttercream and praline.
Opera
Almond sponge cake soaked in espresso with chocolate
ganache
and espresso buttercream.
Serenade
Vanilla sponge cake with grand marnier mousse,
white chocolate buttercream.
Tiramisu
Espresso soaked chiffon cake layered with
Marsala mascarpone mousse.
Valerie
Vanilla chiffon cake with triple chocolate mousse
and dark chocolate buttercream