Cakes

---

Chocolate Soufflé:

Dense chocolatey taste, but fluffy and moist texture. Cannot be stacked.

Lemon Meringue Sponge:

Lots of lemon juice, very yellow. Cannot be stacked

Pound Cake Roggensinger:

About half the butter of regular pound cake. It has ground hazelnuts and chopped bittersweet chocolate. Nice with cherries, butter-cream and fondant icing.

Buttermilk Cake:

Slightly tangy butter cake. I prefer it with grated lemon and a dash of cardamom

White Butter Cake:

Made with egg whites and almond flour... nice

Yellow Butter Cake:

Whole egg traditional cake, good with citrus and caramel

White Chocolate Cake:

Velvety: Uses only egg whites

Chocolate Butter Cake:

Can be flavored with spice, rum, almond of liqueurs.

Orange or Lemon Poppy Seed Cake:

Rave cake with passion fruit mousse, white chocolate cream cheese frosting.

Japonais:

Meringue based torte layers with ground nuts and a little flour or dry cake crumbs

Genoise Cake:

Lighter than butter cake with a good butter flavor. A simple syrup moistening the cake allows for liquer, extracts and fruit flavoring.

Genoise a Chocolate:

The same as above but with chocolate

Carrot Cake:

Walnuts, pineapple, coconut, raisins. White chocolate cream cheese frosting

Cheesecake:

Lightly frosted with White Chocolate Cream cheese frosting can have a fruit swirl in wedding colors. I see it decorated with sugared flowers, lemon or orange blossoms.

---

Back to the main page

---

Laureen Picciani
707 964 1357 - fax 707 964 8808
401 N. Main St. - Fort Bragg, CA 95437
mmt@inreach.com

All pages copyright 1998 Picciani's Pastry and Laureen Picciani.
HTML, graphic design and JavaScript by Laureen Picciani, Clayton Webber and ElkSoft Web Design.