and Frosting Flavors
orders them. Below we've included a few choices
below to help, but if there's something you have in
mind that's not on the list, please let us know and we'll
do our best to make your dream cake a reality.
our signature cake, visit our Cake Sizes and
Varieties page.
Carrot*
Chocolate*
Chocolate Almond
Hazelnut
Hot Milk Spongecake
Lemon*
Red Velvet*
Pistachio
Vanilla*
Banana*
add an extra flourish to a cake's taste
and texture, with the richness and
density of a fudge with the complexity
of a fine truffle or chocolate.
Chocolate Hazelnut Ganache
Chocolate Peanut Butter Ganache
Chocolate Raspberry Ganache
Cream Cheese
Lemon Cream
Vanilla Cream
Fruit
include the following:
ganache, anyway?
Ganache (pronounced
"gah-nash"), when used as a
filling, is denser than
buttercream, akin to a fudge,
usually made with chocolate
and cream, and sometimes
butter.
Mascarpone, originating from the Lombardy
region of Italy, is made from cow's milk, has soft
and mild taste and texture like clotted cream, and
has a high butterfat content.
While called a 'cheese', it's about as much a
cheese as the schmeer on your brunch bagel.
Mascarpone is often used as a filling in tiramisu.
truffles, as a cake filling and
as a glaze, depending on the
ratio of the ingredients.
Chocolate Glaze
Cream Cheese
Fondant
Vanilla Buttercream
Cocoa's buttercream is smooth and rich,
made from the finest European butter, egg
whites, sugar, and more butter.
Flavors and colors are added to suit.
smoothness that can be rolled out as a cake frosting, or
molded into other shapes
Cocoa uses European fondant, a mixture of sugar, water
and glucose.
Like buttercream, colors and flavors are added to suit.
Fondant comes from the French "fondre", to melt.
275 Grand Street Jersey City, NJ 07302
TEL: (201) 830-3430