Nō 1 -------- 4 types of chocolates, four styles of chocolate, chocolate cake with puddles of coffee jelly, chocolate rosettes and chocolate sponge rocks. all sprinkled with our "chocolate dessert enhancement dust" you can purchase on our "dessert enhancement spice dusts" page..... nothing else to say. now go wake up! serves 8 - 20 $155 - $250
Nō 2 -------- hazelnut sponge entremet with additional layers of salted caramel, peach in natural juices, all enveloped in a citrus white chocolate mousse. glazed with a white chocolate mirror glaze. adorned with a caramelized and sprinkled spice chocolate leaf on a stem and a fallen crystal leaf. one size only. custom flavor pairings available. $165 serves 6 - 8
Nō 3 -------- white chocolate entremet, silky blend of vanilla bean mousse almond sponge, fruit layer almond crumble with mint petals. seves 4 - 8 $145
Nō 4 -------- spruce and juniper entremet - black berries and juniper jam encapsulated in a spruce flavored core. finished with a vivid demonstration of colored glazes. one size only. custom flavor pairings available. serves 6-8 $165
Nō 5 -------- japanese sponge cake. heavy amounts of vanilla bean in this buttercream. white chocolate and caramel toppings with crumble and lemon sugar centered with freshly made lemon curd center. serves 8 - 16 $170 - $195
Nō 6 -------- decorated with sugar and marzipan lily pads, sugar candy , sponge and sugar blossoms floating on a pool of chocolate serves 10 - 14 $180
Nō 7 -------- essence of floral and cardamom with rose petals and orange zest floating on a bath of spiced yogurt or coconut milk. sitting on orange cream and date/nut crust. custom size available. $175 serves 8 - 12
Six layers plus the double dark chocolate mirror glazing exterior. From bottom to top: coffee chocolate cake outer ring, first interior layer of chocolate cake, dark salted caramel, crumbled chocolate brownie chip, chocolate cake, vanilla and chocolate mousse, chocolate cake and last layer of chocolate mousse. Adorned with a single start of the season white yellow Peony leaning against a hand molded sugar leaf and butterfly with whiskers! serves up to 12 Custom size available. $175
Nō 8 -------- holiday spiced roll - caramelized white chocolate bark surrounds this pumpkin and autumn spice house blend cake roll. generously filled with vanilla bean buttercream. sugar work sprouts and mushrooms. $165 serves 8 - 12 Custom sizes available
Nō 9 -------- silky vanilla mousse entremet with layers of sponge, key lime curd and pistachio paste. lemon cookie crumble and mint. one size only. $160 serves 6 - 8
Nō 10 -------- chili peppered chocolate cake with layers of candied hibiscus flower jam covered in shards of bittersweet chocolate, sugar beads and fresh phalaenopsis. available in white chocolate. $185 serves 6 - 8 $200 serves 10 - 16
Nō 11 -------- layers of chocolate mousse, fruit preserve and sponge cake. covered in ruby chocolate velvet finish. adorned with a hand pulled porcelain colored sugar orchid. custom flavor pairings available. one size only. $175 serves 6 - 8
Nō 12 -------- 3D white or dark chocolate shell heart with creamy custard-like mousse with a layer of blueberries and a layer of chocolate chunk cake at the base. all sprayed with a refreshing winter green white chocolate suede coating. a dusting of edible silver flake added for that holiday sparkle. one size only. $170 serves up to 10ish.
Nō 13 -------- deconstructed german chocolate cake. double chocolate cake ring filled with a coconut and pecans filling. sitting on espresso sugar, smothered chocolate ganache cookie. decorated with a bitter chocolate leaf, sugar raindrops and a single orchid. $165 serves 1 - 6 $190 serves 8 - 12
Nō 14 -------- suchertorte elevated. two layers of chocolate cake sandwiching marionberry fruit spread. blanketed in a dark chocolate soft ganache. mini sweet organic blackberries in both the natural state and encasulated in a sugar cocoon. sugar spun stems and natural mint. best served with a dollop of chantilly cream. $175 serves up to 12
Nō 15 -------- a combination of exotic and aromatic ingredients to play with your senses. enticing the participants with all 5 of them. enchanting beauty, the sounds of crunchiness, exotic spice flavors, touch of moistness and the scents of rose, cardamom, ginger, pistachios, honey and saffron. $170 serves 8 - 12
Nō 16 -------- this triple chocolate cake takes chocolate to another realm . double chocolate including the darkest of cacao powder, semi-sweet chocolate cake that bounces in lightness. whipped chocolate cream filling sprinkled with espresso sugar crystals. chocolate and sugar crystal leaves lay on the chocolate floor with sugar crystal droplets. metal origami butterfly sits quietly. $185 + serves 8 - 14
Nō 17 -------- pavlova with spring berries, ruby grapefruit and fruit juice pearls sit on top of marshmallowy meringue and vanilla bean custard. serves 6 - 12 $155+
Nō 18 -------- honey mousse entremet. white chocolate mousse and vanilla sponge. covered in spiced white chocolate shell. sugar crystal coral. serves up 6 - 10 $175
Nō 19 ------- all vegan-edible hibiscus blossoms. layers of mango, lemon vanilla bean, dates, cashews, pistachios and more! serves 8 - 12 $150
Nō 20 -------- layered chocolate sponge, chocolate ganache, fresh blood oranges, coffee & raspberry sugar, red velvet moss and edible pansy blooms. serves 8 - 24 $150 - 175 - 195
Nō 21 -------- custom flavored mirror glazed in white chocolate or semi-sweet, infuse with floral essence, and cake layer. serves 6 - 12 $175
Nō 22 -------- vanilla bean and a housed blend of poppy and chia seeds cream between multi-layers of vanilla cake. house in a white chocolate sculpted box, hand formed sugar petals and leaves and edible pansy blooms. serves 6 - 10 but custom size available. starting at $250
Nō 23 -------- variety of citrus flavors, cardamom and vanilla. generously glazed in deep orange and rose and sprinkled with candied orange peel and flower and color of choice as long as availability permits. $135 serves lots
Nō 24 -------- white chocolate shards protect a vanilla layered sponge. tart fig preserve and a light lavender buttercream enhances the flavor pairings. sprinkle with crystalized sugar and lavender sprigs. custom flavors available. $185 serves 6 - 8 $200 serves 10 - 16
Nō 25 -------- vanilla bean mousse entremet enveloping a peach cobbler compote and vanilla wafer soil crumble serves 1 - 9 $170
Nō 26 -------- your choice of pink champagne and strawberries or pomegranate and champagne flavors soaked sponge cake with a white chocolate mirror glaze. topped with sugar worked rose and sugar pearls. feeds up to 6 adults serves 2 - 8 $175
Nō 27 -------- Pavlova layered cake with assorted berries and fruit juice pearls sit on top of marshmallowy meringue and vanilla bean custard. custom sizes available, 20 serving size shown. $250
Nō 28 -------- vanilla bean madeleine crumble, citrus strawberry compote, chocolate ganache enveloped in dark chocolate mousse. ruby chocolate shell. sugar fossil shell work. strawberry rocks and raspberry sugar. edible pansies. serves 8 - 10 $175
Nō 29 -------- the moistness of the amounts of carrots in this cake will surprise you. with walnuts, candied ginger and lots of young sweet carrots to make you remember. mascarpone and cream cheese and heavy handed vanilla bean filling and topped with a combination of vanilla bean mirror glaze. young orange popsicle flavored white chocolate will reminds us of our young summers. small - serves 4 - 6 $145 medium - serves 6 - 10 $165 large - serves 11 - 20 $185
Nō 30 -------- variety of citrus flavors, cardamom and vanilla. generously glazed in deep orange and rose and sprinkled with candied orange peel and whole oranges with citrus leaves. serves lots $145
Nō 31 -------- german chocolate cake - toasted and caramelized pecans, coconut and warm spices are made into a filling like no other. each sponge layer in drenched in chocolate ganache and topped with flavored artisan sugar. chocolate lovers rejoice! small - serves 4 - 6 $165 medium - serves 8 - 10 $175 large - serves 10 - 14 $185
Nō 32 -------- crustless cheesecake - three uniquely paired cheeses including a french brie-like and two types of cream balanced organic sage flavored raw honey and roasted nectarines in butter and spiced brown sugar. this makes for a unique experience., specially because there is no crust like typical cheesecakes. you and your guest cut and spread it over organic honey graham crackers. medium serves - 8 - 12 $145 large - serves a party $175
Nō 33 -------- entremet macadamia nut and espresso sugar brittle, pineapple sponge, fresh pineapple and a white chocolate and citrus mousse . crystal sugar leaves float on a web of white chocolate mirror glaze. gold leaf tips. two sizes serves 6 - 20 $165 - 225
Nō 34 -------- Cake sponge made with pistachios and a filling of cream, ricotta , cinnamon, candied orange, orange blossom water, chocolate chunks and orange blossoms on top of a powdery sweet surface. Edges brushed with semisweet chocolate and roasted pistachios to give it the expected cannoli surprise ending. size shown serves 30+ $350 smaller sizes available
Nō 35 -------- vase cake - ayers of sweet honey biscuits, chocolate cake, chantilly cream, fresh raspberries and raspberry crunch chocolate. sculpted in italian meringue, torched like a basked alaska and topped with fragrant pine and fresh raspberries to emulate a bonsai. available mini for 2 - $90 medium 6-8 - $130 large - 10 - 12 - $170
Nō 36 -------- the red velvet cake elevated with chantilly cream, pomegranate seeds and grapefruit. edible red rose petals and morsels of the red velvet cake exposed. serves 8 - 12 $170 serves 12 - 16 $195
Nō 37 -------- layers of vanilla sponge, mascarpone/vanilla bean cream, seasonal pears and blood orange compote filled the interior. covered in a vanilla mirror glaze. adorned with sugar flower work, blood orange pearls and a white chocolate collar. serves 8 - 12 $185
Nō 38 -------- three types of vanilla . layers of vanilla cake, mango chutney sitting on a vanilla cream wafer crunch base. molded and enveloped in lemon vanilla bean mousse. sprayed with white chocolate and vanilla leaving a velvet finish . three types of mirror glaze halfly poured on top with a single plump vanilla bean and micro lavender mint leaves to adorn. serves 6 - 8 $175
Nō 39 -------- Olive oil cake filled with lemon white chocolate mousse sprayed with white chocolate. Red belly and White chocolate bark sprinkled with Lemon Sugar. Wild Hibiscus Flowers preserved in syrup. Mini slices of fresh Kumquats. Hibiscus syrup caviar pearls. Small sprinkle of dried rose petals. Sponge cake rocks Brûlèe’d with lemon sugar. Tea sugar rocks, and a pool of raw & unfiltered California honey. Inspired by the desert. one size only serves 1 - 10 $185
Nō 40 -------- the parker 2.0 entremet main capsule is filled with vanilla cake sponge, fruit preserve and white chocolate mousse. shell is sprayed on white chocolate for texture. two top layers of chocolate create the breeze block effect. created for the 2024 modernism week. serves 9 $230
Nō 41 -------- cheesecake-like chocolate mousse log. this will transport you to the mountains where fresh summer scents abound. tarragon, pine nuts, and spices are wrapped in layers of chocolate and crumbled cookie crust. dusted with sweeten matcha tea, crumble nut soil. $145 serves 8 - 12
Nō 42 -------- "The Hybrid Collection" is about creating the new with classics. It’s a Pie, Cake and Cobbler all in one. Roasted Apricot sit on top of house-made apricot jam and vanilla bean Chantilly cream. Interior layers of vanilla cake, cream and jam are surrounded by vanilla wafer crumble crust. Oh, that’s a short bread ring cookie on top! serves up to 12 $175
Nō 43 -------- twin cakes for that party of 20 guest that the cake won't fit on the table. fluffy vanilla cake with layers of chantilly cream fresh seasonal fruit compote and cake& cakes dessert spice sprinkle dust. candied and fresh fruit topped with fresh flowers. as shown $235 custom sizes available
Nō 44 -------- Lemon Pistachio Bûche Noël for any seasonal and beyond festivities. rolled with lemon mousse, chantilly cream. candied limes and lemons and roasted pistachios. serves up to 12 $175
Nō 45 -------- snowy bûche noël rolled with white chocolate mousse and chantilly cream. entire bark made of individually placed white chocolate slivers. fresh edible white flowers and gossamer shimmering suger leaves. serves up to 12 $175
Nō 46 -------- classic cherry chip cake ELEVATED. black luxardo cherries, lavender chantilly cream, cocoa sugar and seasonal edible blossoms. flavors can be adjusted. $170 serves up to 6 -10 $210 serves 12-18
Introducing the “$100 Birthday Cake” from Cake & Cakes!
Same quality, same creativity and attention to details as our custom creations but more readily available with a three day turnaround.
One size only, three standard unique flavor pairings and decor.
Appropriate for any gender or age. Serves up to eight.
FLAVORS:
A. Dark Chocolate Shell, Chocolate Cake, Chocolate Mousse - Decorated with natural orange, natural citrus leaf and a sprinkle of Cacao Nibs and aleppo pepper sugar.
B. Pink-White Chocolate Shell, Vanilla Cake, Chantilly Cream and Fresh Strawberries - Decorated with natural strawberry leaves, fresh Strawberry and a touch of strawberry sugar crystals.
C. White Chocolate Shell, Vanilla Cake, Chantilly cream and lemon curd - Decorated with a natural brûlée lemon, citrus stem and dusted with citrus sugar.
No alterations on flavor or decor combinations, no gluten free or vegan offerings at this time. Delivery charges may apply.
Nō 1 -------- assorted fruit bowl for the spectacular and mesmerizing effect you will have on your guest. select your assortment of flavored mousse with a core of the represented fruit. A white chocolate tinted and textured representing the fruit. leaf and stem further enhancing the affect with a final lickable leaf brushed with extracts to cleanse the final taste of your palette. 24 minimum - white bowl or tray included. $400.00 fruits of choice.
Nō 2 -------- A jasmine infused white chocolate blood orange. Core of natural blood orange and blood orange chutney, adorned with natural blossoms on the branch. blossoms depending on season but if not available will be substituted with white edible flower. Enveloped with a vanilla tuile as if sitting on a tissue paper. minimum of 12 $30.00 ea.
Nō 3 -------- winter lemons. vanilla cake filled with lemon curd covered in white chocolate and sprinkled with seasonally sparkled sugar. served on natural lemon tree stem and leaves. minimum of 8 $17.00 ea.
Nō 4 -------- apples consisted of a apple chutney core enveloped in a white chocolate mouse, covered in a white chocolate shell and Topped with a citrus leaf dipped in a citrus syrup for your last lick. minimum 8 $17.00 ea.
Nō 5 -------- white chocolate pink lemon mousse filled with citrus jam berry jam. shelled in white chocolate and sprayed with life like tint. minimum 12 $17.00 ea.
Nō 6 -------- white chocolate lime mousse filled with citrus jam. shelled in white chocolate and sprayed with life like tint. attached to natural citrus stems and leaves. minimum 12 $17.00 ea.
Nō 7 -------- first presented on the Palm Springs Life Magazine article for luxury holiday gift. lemon vanilla mousse filled with lemon curd. covered in holiday crystal dust. sugar molded stem and leaf. perfect gift box for the holiday of special occasion through out the year. minim of 8 $20.00 ea.
Nō 8 -------- orange chutney jam fills this small mandarin enveloped in white vanilla mousse. shelled with white chocolate and natural citrus stems and leaves. minimum 12 $16 ea.
Nō 9 -------- white chocolate mousse surrounding a tangy core of pear chutney, shelled with white chocolate . eat with your hands. minimum 8 $17.00 ea.
Nō 10 -------- apples consisted of a chutney core enveloped in a yuzu and white chocolate mouse, covered in a white chocolate shell and Topped with a citrus leaf dipped in a citrus syrup for your last lick. minimum 8 $17.00 ea.
Nō 11 -------- red mousse apple with a fresh apple core. covered in the best white chocolate and lemon tree branch and leaf for that extra fantasy in culinary indulgence. minimum 8 $17.00 ea.
Nō 12 -------- another version of the winter lemons. this one with sugar dust. See #3 minimum 8 $17.00 ea.
Nō 13 -------- the elusive white strawberry. strawberry chutney oozing out of a white chocolate mousse, encased in a white chocolate shell and sprinkled with freeze dried strawberry confetti for that last zing! minimum 8 $17.00 ea.
Nō 14 -------- mousse lemons served on natural citrus branches and leaves. covered in sprayed on white chocolate. 12 minimum $17.00 ea.
Nō 15 -------- white chocolate and cherry essence mousse covered cherry jam, small apple size dipped cherries. topped with a clear candy stem and leaf. minimum 8 $17.00 ea.
Nō 16 -------- winter white lemons. vanilla cake filled with lemon curd covered in white chocolate and sprinkled with seasonally sparkled sugar. minimum 8 $17.00 ea.
Nō 17 -------- reversing the chocolate covered cherries a bit. here are chocolate mousse covered cherry jam, apple size dipped cherries. topped with candy stem and leaf. minimum 8 $17.00 ea.
Nō 18 -------- chocolate mini mandarins filled with vanilla mousse and natural wedges in the core. minimum 12 $12.00 ea.
Nō 19 -------- blood orange mousse fruits covered in white chocolate and the fruitiest core blood orange pulp. minimum 8 $17.00 ea.
Nō 20 -------- Luscious Golden Mousse Apple with a fresh Apple Core. Covered in the best white chocolate and lemon tree branch and leaf for that extra fantasy in culinary indulgence. minimum 8 $17.00 ea.
Nō 21 -------- white chocolate blood orange. Core of natural blood orange and blood orange chutney, adorned with natural blossoms on the branch. blossoms depending on season but if not available will be substituted with white edible flower. minimum 8 $17.00 ea
Nō 22 -------- boxed mousse limes with natural branch and leaves. gift the unexpected elegant box instead the cliché box of choclate. 8 minimum $17.00 ea.
Nō 23 -------- “mousse river rocks” mini-entremets. orange vanilla mousse with a peanut butter ganache, orange marmalade and chocolate shell. minimum 8 $17.00 ea.
Nō 1 -------- Here is my Southern version of White Sweet Potato Pie as an option for your holiday dinner table offerings. Baked in a buttery traditional pie crust, but framed with three (hence the name Pi) wedges of flaky and buttery pastry dough layers. Pi is dressed and reveals itself with a house blend of brown lemon sugar and a pastry maple leaf exploding with edible seasonal blossoms to enhance the flavors. serves 6 - 12 $135.00
Nō 2 -------- lusciously creamy guava spread over vanilla bean cream. accentuated by a floating pastry barge filled raspberry sugar and edible blossoms. serves 6 -12 $135
Nō 3 -------- slightly savory pumpkin filling topped with a hybrid of individually sweetly spiced autumn leaves. each leaf will flavor each slice differently. serves 8 - 12 $160
Nō 4 -------- this naturally shaped meringue bowl brushed in white or dark chocolate is hand crafted like you would a ceramic piece. adorned with miniature edible greens and blossoms and filled with poached pears in wine. sitting on a pool of caramel and sea salt. you are guaranteed to impress. special order with two weeks advance. serves up to 20 $185
Nō 5 -------- french shortbread crust topped with a luscious and slowly cooked apple filling. Topped with white chocolate citrus apple ganache FRUTAS, chocolate shell and likable citrus leaves to leave you and your guest wanting more. this unique apple pie/tart is a show stopper to impress or simply show up with something other than a typical dessert. serves up to 12 $175.00
Nō 6 -------- definitely, not your grandmother’s corn bread in any way. summer has arrived and I’m introducing summer corn pudding cake! real husk BUT with sugar work silk. serves 8 - 14 $135
Nō 7 -------- old cuban family recipe. mango rosette when in season. mint and sugar butterflies. serves up to 12 $130
Nō 8 -------- 15 layers of buttery - flaky dough and lemon sugar, a base of hibiscus and black berry syrup cream cheese is all topped with roasted strawberries, blackberries and candied hibiscus flowers. serves 6 - 12 $135+
Nō 9 --------lLayers of shortbread, vanilla cake, violet jam and chantilly creams is brushed with chocolate and sugar crystals. A ripple sugar disc holds two blackberries offerings are meant as a start to the treat that will commence. serves up to 12 $155.00
Nō 10 -------- these flavor pairings will automatically take to the freshest place surrounded with evergreens. ricotta sponge drenched with mugolia -pine tip syrup reduction and sprinkled with roasted pine nuts. a slightly crunchy and caramelized exterior finishes by melting in your mouth . serves 8 - 12 $95
Nō 11 -------- this triple berry pie is covered with a shortbread cookie convertible top covering luscious amounts of a strawberries, raspberries and blueberries for the unique reveal when dessert time comes around. serves up to 14 $140
Nō 12 -------- a modern aesthetic approach to a classic and proven recipe , with a twist as always. cranberry and orange seasonal cake with rippled groves filled with raspberry cranberry dripping. serves 6 - 12 $75
Nō 13 -------- a modern aesthetic approach to a classic and proven recipe , with a twist as always. cranberry and orange seasonal cake with rippled groves filled with raspberry cranberry dripping. serves 6 - 12 $75
Nō 14 -------- salted pistachio rose syrup panna cotta tart. dressed in roasted petals and pistachio confetti. serves 8 - 16 $145
Nō 15 -------- perfect non-traditional apple pie guaranteed to blend into the outdoor garden eating experience. lusciously tart grannies made into rosettes with a central core filled with brown sugar and spice blend filling. serves 8 - 16 $165
Nō 16 -------- ripe and green strawberries with strawberry and lime pearls fill this field of pastry dough. making for an impressive serves up to 12 strudel. $125
Nō 18 -------- pie-tart - with a square peek-a-boo top, this peppered balsamic glazed cherry pie will change things up. combination of pie and tart crusts. serves 8 - 14 $135
Nō 19 -------- pie-tart - Floating crust shell inspired by the faults in California. Sweet potato fillings. Shortbread cookie top with edges dipped in Yuzu and corse sugar crystals, a few edible flowers. serves 8 - 14 $140
Nō 1 -------- chunks of fresh strawberries and vanilla pound cake. smothered with a strawberry, cinnamon and vanilla bean glaze and ROASTED strawberries. Package for a valentine day gift. for clients, family, friends, employees, yourself. large size serves 8 - 12 $60
Nō 2 -------- Scrumptious sweet vanilla pound cake fantasy gourds, glazed in white chocolate vanilla and crumbles of wafer cookies. Sprinkled with sweet matcha dust. Accompanied with different flavored fruit jams. Adorned with mint sprigs, a new flower bud and sugar pulled gossamer wings as if they had fallen from the top a forest full fantasy friaries. These fantasies set the table as an added dessert to last night’s Thanksgiving Dinner Table. Perfect ending with coffee, tea or a last glass of dessert wine. serves up 6 - 12 $130
Nō 3 --------- rich triple chocolate pound per pound cake drenched in a balsamic and cherry glaze, chocolate chunks & luxardo cherry reduction. sprinkled with fresh lavender sugar and shaved chocolate. topped with luxardo cherries large size serves 8 - 12 $60
Nō 4 -------- close to 3lbs. this pistachio and lemon drop moist cake has been infused with a blend of my own spices that mainly include cardamom. vanilla glaze and crystalized pistachio topping with a large white chocolate poppy. large size serves 8 - 12 $60
Nō 5 -------- if you like sweet/tart cake, this is for you. salted caramel sugar cracks over this pound cake. smothered with a clear white chocolate glaze and key lime zest. crevices filled with key lime curd. large size serves 8 - 12 $60
Nō 6 -------- close to 3lbs. this pistachio and lemon drop moist cake has been infused with a blend of my own spices that mainly include cardamom. vanilla glaze and crystalized pistachio topping with a large white chocolate poppy. large size serves 8 - 12 $65
Nō 7 -------- moist lemon pound cake drenched in tart lemon syrup, lemon glaze and candied limes & lemons on the stems. serves up to 10 $85
Nō 8 -------- making peach season a little more fun. peach pound cake with chunks of this perfect seasonal fruit bursting in every bite. covered in vibrant hues of white chocolate mirror glaze. so fitting for a grooveey dessert vibe! large size serves 8 - 12 $60
Nō 9 -------- triple guinness Xtra stout, golden raisins, cranberries and roasted almonds. lathered in guinness glaze and salted caramel, pistachio and garnished with petite sorrels when available. the sorrel taste like lemon zest. large size serves 8 - 12 $65
Nō 10 -------- banana bread with luscious caramelized bananas and pulpy tamarindo fruit sugar and butter. this is an elevated banana bread. large size serves 8 - 12 $60
Nō 11 -------- whether fruit filling or spiced brown sugar filling. these gorgeous gourd cakes will definitely set a table's mood during the season. spiced cakes filled with seasonal warmth. cardamom, vanilla bean, palm sugar and more make these special. covered in a white chocolate mirror glaze. custom filling available and color. serves 8 - 14 $125 - $140
Nō 12 -------- this one has garden leaves and stems made from sugar. whether fruit filling or spiced brown sugar filling. these gorgeous gourd cakes will definitely set a table's mood during the season. spiced cakes filled with seasonal warmth. cardamom, vanilla bean, palm sugar and more make these special. covered in a white chocolate mirror glaze. custom filling available and color. serves 8 - 12 $135
Nō 13 -------- showing the interior of the gourds. cake & jams.
Nō 1 -------- my signature “raw turquoise chunk blondies” first created for last year’s DESERT X event. white and dark chocolate Blondie with turquoise color Vanilla glaze, lemon sugar and gem dust to simulate raw chunks of turquoise as if you would have dug them out of the earth yourself. minimum of 30 per batch clear boxed available additional cost inquire
Nō 2 -------- "open-heart chocolate box" . loaded white chocolate shell heart revealing a miniature garden of delights. with chocolate cake, hazelnut and tart cherry preserve. pistachio macaron, chocolate dipped cherry, and edible tulip bloom sprouting through a pistachio and freeze-dried raspberry soil. serves 2 - 8 $195
Nō 3 -------- hand molded semi-sweet and dark chocolate wreath entangled in wild berries, chocolate covered almonds, white chocolate leaves and edible young blossoms. $200
Nō 4 -------- what a fun way to honor southern california's iconic architectural style, modernism weeks and pride in palm springs than with inspired googie style shaped cookies . atomica cookies bring back nostalgic memories of lautner's architecture and the futuristic world of the jetsons . 2 collections representing modernism and pride . 7 large cookies in gift bag a rainbow of ribbon colors available $75
Nō 5 ------- inspired by the textures and weaves of the mid century textiles . baked and decorated with sugars that have been infused with elegantly subtle flavors dominating the inside and outside of the cookie . flavors : raspberry sugar, salted caramel , espresso sugar, ginger sugar, habanero sugar, lime lavender sugar, and vanilla bean sugar 7 large cookies in gift bag a rainbow of ribbon colors available $75
Nō 6 -------- miniature cubes of our signature crustless cheesecake. covered in house blend of lemon-lavender sugar adorned with a single mini edible blossom. available only for catering events inquire for price
Nō 7 -------- inspired by terrazzo floors i grew up with in the caribbean, and classic palm spring modern. a composite of color an flavored chips that create a fun tile tablet to indulge with . perfect as a palm springs visit souvenir gift. only available during modernism celebration weeks
Nō 8 -------- example of unique catering desserts. shown - specially created for The Pink Cactus store in palm springs. available only for catering events. inquire for price
Nō 9 -------- Mini-Magnolia Honey, Key-lime and Green apple chutney cakes. Pass these around your next party so you don’t send your guest home with the typical dessert taste in their mouth. the first of three new desserts with honey as the main ingredient debuting today. fragrant magnolia honey accentuates the lightly infused key lime filling and apple core of this 2-3 biter. finished with a vanilla mirror glaze.
Nō 10 -------- Inspired by the beginnings of Spring. JARDINERIA, the new spring collection ads another to my series of CUBECAKES, the alternative to a cupcake. Chocolate, macadamia, vanilla crunch and sweet matcha. Topped with sugar tea crystals and wild mini daisies. The daisies add a lemon-pepper zing. This CUBECAKE plays with the concept of harvesting a chunk of delicious earth
Nō 11 -------- handcrafted to look like natural truffles. all are unique in size and shape. flavors vary from ruby chocolate, salted caramel, white chocolate and more
Nō 12 -------- four versions of this cube-cake. winter, spring, summer & fall. fall represented here. Special orders only.
