FLIRTY CAKES

Delicious and seductive cake made of almond genoise layered with gianduja chocolate and silky banana mousse gently moistened with Amaretto syrup. A very light italian meringue and almond hazelnut praline cover the entire cake.

Moist and dense chocolate cake, brushed with dark rum and Chambord syrup and layered with a multi-berries mousse. The cake is covered in luscious buttercream fudge and decorated with assorted berries of the season.

Rich and moist bourbon chocolate cake covered in Creme Fraiche ganache and shinny chocolate glaze. Garnished with fresh red currants. The cake could have any filling by request

A creamy, light and spongy cake made with layers of lavender genoise and blueberry mousse cream. Frosted with whipped lavender ganache and topped with a blueberry and Creme de Casis compote.

A truly tropical cake. Rum infused mango, pineapple and kiwi layered with a very light coconut genoise. Filled and frosted with Grand Marnier chantilly, toasted crumbles and coconut shavings. Garnished with sliced fresh fruits.

Rich, moist and dense carrot cake is layered with a creamy vanilla cheesecake. Covered with a tangy cream cheese frosting and toasted walnuts. Garnished with flakes of coconut, carrots and white chocolate shavings.

This Classic and very colorful cake is made with italian Savoiardi surrounding a silky strawberry Bavarois that can be layered with a crème mousseline or a light sponge cake. Assorted fresh berries top the cake. Serve chilled.

A blend of intense flavors. Airy chocolate chiffon layers, brushed with port syrup and filled with a silky Morello cherry mousse. The cake is wrapped in dark modeling chocolate and topped with an irresistible cherry-port compote.

This cake is all about coconut. Soft spongy white chiffon brushed with tropical coconut rum syrup and layered with a luscious Creme Anglais. Finished with creamy buttercream and toasted coconut flakes.

Irresistible chocolate mousse and tangy orange mousse spiced with Grand Marnier between layers of moist devil’s food cake. Wrapped in dark ganache and finished with marble chocolate curls and candied kumquats.

An incredibly pretty and delicious cake made of two layers of golden chiffon imbided liberally with Grand Marnier syrup and filled with french mousseline and fresh strawberries. Cake is topped with white chocolate shavings or marzipan.

Our delicious signature cake has been made with a silky mango mascarpone mousse between thin layers of genoise moistened with mango rum syrup and surrounded with Savoiardi . Topped with mango mirror and fresh berries.

Dark, rich and extra dense. Moist chocolate cake layered and covered with peanut butter cream icing and dark chocolate ganache. Finished with chocolate shavings and swirled peanut

Seductive passion fruit Bavarian cream filling between layers of airy golden chiffon make this cake one of its kind. Finished with toasted coconut on the sides and topped with passion mirror glaze and seasonal fruits.

Soft and airy vanilla chiffon filled with Dulce de Leche, vanilla custard and diced peaches. Moistened with Peach Pucker syrup and covered with a light Chantilly, toasted almonds and flirty slices of peach.

This exotic cake is made with a airy golden chiffon moistened in spiced rum syrup, layered with coconut pastry cream and caramelized pineapple. All covered with a silky lime swiss meringue buttercream and toasted coconut flakes.

This delicate cake is soft, spongy, creamy and bursting with raspberries. Layers of almond genoise, fresh raspberry mousse covered with a divine whipped white chocolate / Chambord ganache and toasted almonds.

Light as a cloud. Montpellier is made with layers of chocolate chiffon and raspberry mousse laced with Cognac and Chambord. All covered with a bittersweet whipped ganache and garnished with liquor infused raspberries.