Welcome visitor you can login or create an account.

Cake Flavours and Serving Tips

The following flavours are best for tiered cakes:

Chocolate Mudcake k

A rich moist chocolate cake with ganache, rum is used in the recipe but the alchohol is baked off in the cooking process.
White Chocolate Mudcake

A rich heavy white chocolate cake covered in white chocolate ganache. 

Caramel Mudcake ... A rich heavy chocolate mudcake with a layers of rich caramel sauce in the middle, covered with caramel ganache.
Carrot Cake The subtle sweet flavour of carrot waiting to combine with your frosting.
   
Orange and Almond Cake A tangy sweet tea cake made with oranges and almond meal usually topped with delicious cream cheese frosting.
   
Pear and Walnut Cake (non-traditional fruit cake)
A moist fruit cake of pear and walnuts with rum soaked sultanas and currants, spiced with cinnamon and mace and topped with a caramel glaze. ..................................................................................... 
   
The following flavours are appropriate for all other celebration cakes/slabs.
 
Tia Maria jhkjhkhkjhk jkhkjhkhj 3 layers of chocolate genoise sponge separated by layers of coffee butter cream and Tia Maria liquor. It is decorated with chocolate flakes, roasted almonds and mocha beans.
   
Chocolate jjjjjjjjjjjjjjjjjjj Layers of chocolate genoise sponge with chocolate butter cream and flavoured with rum.
   
Black Forest 3 layers of chocolate genoise sponge, sour cherries, chocolate butter cream and kirsch.
   
Cointreau kkkkkkkkk A delicious blend of butter cream and 3 layers of vanilla genoese sponge soaked in cointreau
   
Opera kkkkkkkkkkkk Layers of chocolate sponge with alternating layers of ganache and Tia Maria butter cream filling covered in ganache
   
President kkkkkkkkkk kkkkkkkk A layer of meringue surrounded by chocolate mousse and encased in vanilla sponge. The whole cake is then covered in dark ganache and decorated with chocolate flowers. There is no alcohol in this cake.
   
Truffle kkkkkkkkkkk Layers of chocolate genoese sponge separated by rich white and dark chocolate meringue based mousse. Decorated with ganache and assorted truffles.
   
Chocolate Mudcake k A rich moist chocolate cake with ganache, rum is used in the recipe but the alchohol is baked off in the cooking process.
   
White Chocolate Mudcake A rich heavy white chocolate cake covered in white chocolate ganache. kkkkkkkkkkkkkkk
   
Caramel Mudcake kk A rich heavy chocolate mudcake with a layers of rich caramel sauce in the middle, covered with caramel ganache.
   
Carrot Cake The subtle sweet flavour of carrot combined with a luscious thick cream cheese frosting.
   
Orange & Almond Cake A tangy sweet tea cake made with oranges and almond meal topped with delicious cream cheese frosting.
   
Pear & Walnut Cake (non-traditional fruit cake) A moist fruit cake of pear and walnuts with rum soaked sultanas and currants, spiced with cinnamon and mace and topped with a caramel glaze. kkkkkkkkkkkkkkkkkkkkkkkkkk
   
Strawberry Genoise k

Layers of strawberry mousse and vanilla genoise sponge with real strawberries throughout.  Decorated with swirls of white chocolate and raspberry macaron.

Subject to strawberry availability.  PLEASE CHECK

 
Availability of products 
Wedding cakes – 1 months notice
Croquembouche - 1 weeks notice
Macaron towers - 2 weeks notice
Large celebration cakes – 1 weeks notice
Cakes/gateaux – 4 days notice
 

IMPORTANT Serving TIPS

SERVING TEMPERATURE
Due to the high quality butter used in our gateaux and patisserie, most of our products are best eaten at room temperature.  In Qld this can be tricky, you want the butter at room temperature, not melting.  But if it comes straight from fridge to table, it will taste dry and like eating butter straight from the fridge.  Our best advice is to remove your gateaux or patisserie from the refrigerater thirty minutes before being served.
 
SLICING YOUR GATEAUX, like a patissier not a butcher
For the best presentation of the cake slices to your guests, cakes should be cut with a sharp knife dipped in hot water.
NOTE: The knife should be re-dipped after each slice to maintain a perfect cut and to impress your guests.  
Our cakes and gateaux if eaten straight from the refrigerater will taste dry. A half hour wait will reward your patience and your guests will be impressed with what you serve.  Cakes should be removed from the refrigerater a half hour before being served.  
 
MUD CAKES AT THEIR BEST
The mud cakes are delicious if slightly heated (20-30 seconds per piece) in the microwave and served with whipped cream or vanilla icecream.  
The white chocolate mudcake is excellent served with raspberry coulis.

 

Powered By jDynamic
French Patisserie © 2017
Follow us on Facebook | Twitter | Instagram | LinkedIn