EASTER MENU 2020
Light chocolate cake, pastel-colored pastry cream finished in an ombre design.
Three layers of lemon buttermilk cake filled with a thin layer of lemon curd, lemon mascarpone mousse, and fresh blueberries. Frosted in citrus buttercream & topped with buttercream grass and fondant daisies.
Chocolate cupcake filled with raspberry buttercream topped with buttercream roses and leaves.
Mango Key Lime Cheesecake
Coconut shortbread crust topped with a key lime cheesecake base swirled with mango puree. Topped with mango mascarpone mousse & toasted coconut.
Vanilla Cheesecake Fresh Fruit Pie
Graham crust baked with vanilla cheesecake & topped with fresh berries in an apricot glaze.
Strawberry Rhubarb Pie
The perfect pairing of sweet strawberries & tart rhubarb with a flaky pastry top.
Decorated Holiday Cookies
An assortment of colorful cookies…… bagged & tied.
Hot Cross Buns
A seasonal favorite… Candied citrus peel & currants in a sweet bun with a frosting cross.
INDIVIDUALS ARE A MINIMUM ORDER OF “6” EACH