Spring/Summer 2008
All offerings $40

Garden Gateau

Pistachio Champagne Chiffon layered with an apricot marmalade and enrobed in white chocolate fondant. Garnished with pink and yellow sugar flowers.

Charlotte

Visually stunning! Vanilla genoise layered with your choice of either Tiramisu or the classic Cr譥 de Cassis mousse, then surrounded by Lady Fingers.

Mutsie

Created for my mother. An almond chiffon filled with apricot marmalade and cappuccino Italian buttercream. Wrapped in an apricot marzipan and adorned with meringue roses.

Coconut Macaroon Cake

Four layers of flourless coconut "cake" separated by a bittersweet chocolate ganache.

Flourless Chocolate Torte

Delivered with a side of fresh raspberry coulis. Delicious with a glass of California Zin!

The Princess Torte

The French patisserie darling. Vanilla chiffon layered with a strawberry marmalade, vanilla Italian buttercream, and enrobed in the traditional pale green marzipan.

Rich Citrus Butter Cake Bundt

A lemon pound cake with a suggestion of bitter almonds, drizzled with raspberry marmalade and a Grand Marnier glaze.

Seasonal Fruit Tart

A pate sucree crust, a layer of frangipane and vanilla pastry cream topped with the season's freshest fruit.