Show Stopping Wedding Cakes

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Wedding Cakes Flavors

MADAGASCAR PURE VANILLA BEAN
Vanilla and Vanilla and more Vanilla

This pure vanilla white cake is an excellent choice for any glam wedding.
If I had to use only one word to describe this vanilla cake it would be flavorful. Yes, it is also moist and rich, with a tender, fluffy crumb that's somewhere between a chiffon and butter cake. But, what really sets this cake apart is its flavor. This cake is sturdy enough to hold up nicely the vanilla buttercream cooked on bain marine, and the layers are beautifully even. Most importantly, every time we cater this cake to a wedding, everyone always LOVES it. Always. Because it’s so delicious. This cake is definitely a winner – and although it is pure vanilla, it is not plain by any means! We use real vanilla beans and the little vanilla caviar is visible throughout the layers and the buttercream too.


DEATH BY CHOCOLATE
Chocolate and Chocolate and more Chocolate...

There are lots of different types of chocolate, just as there are many ways to consume it. This cake is not only about taste, but texture and smell that come into play when experiencing chocolate.

Did you know that Chocolate is actually a poison? You do have to eat A LOT of it in one sitting to die but, nevertheless - just a little fun fact to give you a sense of the dangerous and forbidden nature of chocolate. Oooooh (spooky hands). However, once you reach the peak level of cocoa obsession, there's literally no turning back.
This cake has a rich chocolate layer, chocolate cheese cream frosting, chocolate ganache and chocolate whipped cream topping. (Consider us dead.)
Order this cake at your own risk!


ROASTED SCARLET STRAWBERRIES AND MINT
Strawberries, Mint, Vanilla

This moist, from scratch vanilla mint strawberry layer cake is topped with a fresh roasted strawberry filling and a homemade strawberry Swiss buttercream made with freeze dried strawberries and green mint leaves freshly chopped.  Each layer is infused with mint for a fresh, summertime feel and the frosting is perfect for summer entertaining.
If you’ve never had minted sugar, you’re in for a treat. It imparts the sugar with a nice, refreshing flavour, without overpowering the main flavor – on our case, strawberries.  It also compliments the strawberries well & adds to the summertime vibes of this cake. Each layer of this cake is brushed with fresh mint syrup.  Not only does it add more flavor complexity but it also helps impart a little bit more moistness into the cake.
However, each layer of this cake holds a generous helping of fresh roasted strawberries that have been enhanced with vanilla beans, so worry not, this is not a mint-strawberry cake but a strawberry-mint cake for sure!
 

TORTUGA  RUM & CARAMEL CAKE
Vanilla, Rum, Caramel

A scrumptious wedding cake with delicate vanilla sponge layers, caramel drizzle, rum buttercream and salted pretzel decorations. 
This cake is a rustic, decadent wedding cake. Each tier of the cake is made with three layers of extremely delicate sponge cake that are soaked with a rum-flavored syrup, filled with rum buttercream mixed with vanilla pastry cream, iced with a the same frosting and adorned with salted pretzels on the outside.
The pretzels soften in time from the frosting, and the bite is still slightly crunchy but not over the top crunchy.


AMERICAN S'MORE
Graham Cracker, Chocolate, Toasted Marshmallow

This bad boy is a delicious S'more wedding cake that feeds 100 guests.
It has real graham crackers, toasted marshmallow buttercream and real toasted marshmallows, and a delightful chocolate buttercream frosting topped with chocolate syrup that will remind your guests about real melted chocolate.
This is a real delight and it's an excellent choice for a winter wedding!


FRENCH PEAR AND MAPLE CAKE
Pear, Maple, Almond, Vanilla

Wherever you are and whatever you are celebrating, this is the cake for you.  It’s the kind of cake you can enjoy either wrapped up in a cozy blanket next to a fire or impress guests with by presenting it at your next event.
The shredded pears add plenty of moisture while the bit of almond meal lends great texture and flavor to this tender, little cake. The vanilla bean seeds add a touch of warmth in both the cake and frosting to round out all of the flavors.


ITALIAN TIRAMISU
Vanilla, Coffee, Chocolate

Tiramisu is a coffee-flavoured Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts.
This adaptation of the tiramisu cake is made with four layers of vanilla cake soaked in homemade strong Italian espresso, filled with cheese cream frosting, adorned with lady fingers and chocolate shavings.


SWEDISH PRINCESS CAKE
Vanilla Sponge, Raspberry, Cream, Marzipan

This marzipan cake is called Prinsesstårta in Sweden and is very popular there. This creation was created on the occasion of Princess Viktoria's birthday and not only looks fantastic, but also tastes delicious.
Back in the 1940’s when the 3 princesses were young, the Home Economist was teaching the princesses how to cook and bake. This cake was called Green Cake and was published in the book (The 3 Princesses’ cookbook) as The Green Cake but the recipe was perfected and named Princess Cake.
This torte is consisting of alternating layers of airy sponge cake, pastry cream, raspberry cream and a thick-domed layer of whipped cream. The cake is covered by a layer of marzipan, giving it a smooth rounded top.
The original recipe can be found in the book Fika & Hygge, by Bronte Aurell, published by Ryland Peters and Small, photography by Peter Cassidy.


EGYPTIAN TORTE
Walnut, Peanut, Caramel, Vanilla, Crème fraîche

This desert is a classic Egyptian delight, typical exclusively in the North of Africa. 
This Egyptian torte has layers of delicious nutty genoise, saffron custard, and nougat, all topped with crunchy walnuts, peanuts and hazelnuts. 
Visually, the luxury saffron custard and hazelnuts make the cake an exotic treat for any country that doesn’t natively grow either one of these ingredients. Its golden layers of beautiful custard make you think of rich Pharaohs and their pyramids.


HUNGARIAN DOBOS
Vanilla, Chocolate Buttercream, Sugar Lace

Dobosh Torte, also known as Dobos Torta, is a Hungarian cake with paper-thin vanilla layers, filled with rich chocolate buttercream, topped with hardened caramel. The layered pastry is named after its inventor, Hungarian chef József C. Dobos, a delicatessen pastry shop owner in Budapest. In the late 1800s, he decided to create a cake that would last longer than other pastries in an age when cooling techniques were limited. This cake recipe is very shelf-stable, due to the way the pastry and the frosting are produced and the way they interact with each other.
The frosting is cooked on bain marie, which makes it extremely airy and delicate. The paper-thin layers are fragile and require strict technical skills and precise baking timing, temperature and setting in the oven. It is a very technical cake, which requires quite a bit of pastry experience to produce.
Dobos Torte was first introduced at the National General Exhibition of Budapest in 1885; King Franz Joseph I and Queen Elisabeth were among the first to taste it. The cake soon became popular throughout Europe, both for its durability through shipping and for its unique appearance.
This is a very delicate cake, fit for any special occasion, and I have yet to meet someone who doesn't appreciate it.


ROMANIAN DEBORA TORTE
Lemon, Poppy Seeds, Coffee, White Chocolate

Debora Torte is a Romanian cake with paper-thin coffee layers alternated with vanilla poppy-seed sponge layers. It is filled with luxurious white chocolate buttercream and lemon curd, decorated with a crisp layer of delicate hot sugar lace. 
This torte is a very delicate desert, designed as a celebration for Chef O.D.'s wife, when she became pregnant with their first son.
Debora Torte is not loaded with great amounts of frosting, so the sugar content / slice is quite low. However, the frosting and the layers are packed with flavor. This cake is definitely a spectacular show-stopper and it is caffeine free.


PERSIAN TORTE
Chocolate, Almond, Pistachio, Rose Water

This Persian Torte is unbelievably flavored. The chocolate layers are un-apologetically rich, the pistachio, semolina and almond layers are perfectly balanced with the rose & lemon syrup. The frosting has a delicate rose+butter flavor, made with real Persian rose water.
The decoration is made with handcrafted candied nuts.
If you like oriental flavors, this cake just might become your new favorite cake!


GERMAN BLACK FOREST TORTE
Chocolate, Cream Cheese, Cherries, Kirsch

The famous by now Schwarzwälder Kirschtorte (German Black Forest) consists of several layers of chocolate cake, with cherry and kirsch filling, with lashings of whipped cream between each layer. Our interpretation has the same delicious taste and original ingredients, but the looks are modern and appealing to the avant-garde cake eaters!
The famous confectioner Josef Keller (1887-1981) claimed to have invented the modern-style Kirschtorte in 1915 at the Café Agner, near Bonn. Though Keller’s claims of fatherhood to the cake that would eventually become known as the Black Forest Gateau were never verified, it is certain that he was serving up a version of the cake and helped to popularise the dessert. The cake appears in written recipes for the first time in the mid-1930s and by the 1940’s its popularity was becoming well established.


MODERN AMERICAN MORNING ELEGANCE
Pink Champagne & Raspberry
This pink champagne cake is incredibly moist and fluffy thanks to real champagne mixed right into the batter.
Pink champagne cake tastes like… Champagne! While to many it doesn’t taste exactly like picking up and drinking a glass of fancy champagne, it does have a distinct taste that has notes of sweet vanilla flavor with a bit of tangy-ness mixed in.
Pink champagne cake is pretty versatile as far as fillings go. It pairs best with fruit fillings like strawberry buttercream and a light buttercream like brown sugar buttercream frosting or white chocolate buttercream. Our champagne cake is paired wonderfully with raspberry. This cake is the perfect way to end a wedding reception!


ARABIAN NIGHTS
Blue Velvet, White Chocolate, Turkish Delight

This surprising cake is a delicious combination of the modern American blue velvet with white chocolate chips and the mysterious Turkish delight.
The coating on the cake is a delicate thin layer of white chocolate and cream that makes the entire cake sparkle!


BRITISH BATTENBERG LABYRINTH
Vanilla, Chocolate, Apricot

The name "Battenberg" was revived in 1851, when Alexander (1823–88), a younger son of Louis II, grand duke of Hesse, contracted a morganatic marriage with the Polish countess Julia Theresa von Hauke (1825–95), who was then created countess of Battenberg. Battenberg cake has also been called church window cake, checkerboard cake, and domino cake. Another theory of the cake’s origin is that it was created in honor of the marriage of Princess Victoria to Prince Louis of Battenberg in 1884. Despite an undecided history, Battenberg cake has become a British classic.


GREEK MINTY ZEBRA CAKE
Marble Cake with Greek Yogurt, Chocolate, Mint and Whipped Cream

Allow me to introduce you to this Greek classic: Yogurt and Whipped Cream Zebra Cake!
If you’ve never heard of it before, homemade vanilla and chocolate cake batters are layered in pans to create a stunning stripe effect, which makes the inside of the cake resemble zebra stripes. I fill and frost our zebra cake it with a silky smooth whipped cream frosting that will leave you speechless.


BRITISH LEMON DRIZZLE
Vertical Layers Lemon Sponge and Blueberries

Sponge cakes, leavened with beaten eggs originated during the Renaissance on the European Continent. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. The main difference between a Sponge cake and a Victorian Sponge cake is that the Victorian Sponge slices disorderly and 'crumby' while the Génoise retains its form neatly.
The British Lemon Drizzle cake is considered to be a derived form of the Victoria sponge cake.
To add a fun twist to this cake, the layers are vertical and when you slice in that beautiful cake, you get thin vertical yellow layers and lovely blueberry ganache, wrapped together in an airy swiss buttercream. Delicate waffle pansies decorate the sides of the cakes, alongside with hard candy coated Jordan almonds and homemade berry meringues on top.