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Dear Seamus,
Thank you for the outstanding job you did creating our wedding cake. Not only was the design beautiful, but the cake itself was delicious. You are truly talented and we are so happy we found you on St. John.
Debbie & Alex Devereaux
Ontario, Canada
Chef Mulcare,
I wanted to write to you to express our appreciation for the exceptional cake you created for us. All of our guests are still talking about your cake! We have never tasted chocolate like the chocolate cake you created. We look forward to coming back to St. John just to have one of your cakes again!
Thank you,
Jeff & Wendy Wilcox
West Palm Beach, Florida
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CAKE FLAVORS
| Genoise with Hazelnut Syrup |
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- “The Queen of Cakes.” Traditional French sponge cake brushed with handmade hazelnut syrup. Or, you may select syrup of coconut, raspberry, almond or tiramisu / espresso.
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| Rich Chocolate Ganache Cake |
- Moist chocolate ‘melt in your mouth’ cake, flavored with Madagascar vanilla or your choice of Bourbon, Amaretto, or Frangelico Liqueur
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| Simply Vanilla |
- Delicate sponge cake with a hint of Madagascar Vanilla
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| White Velvet Butter Cake |
- This is the softest and most delicate of all butter cakes.
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CAKE ICING
| Basic Butter Cream Icing |
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- Flavored with Frangelico liqueur, Amaretto liqueur, or Madagascar Vanilla, this light and fluffy icing perfectly accents cakes of Genoise, White Velvet and Vanilla Sponge.
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| Chocolate Butter Cream Icing |
- Three types of chocolate are blended together to make this the perfect finish for a Ganache cake.
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Rolled Fondant Icing
(additional cost of $10 per tier) |
- A sensual, satiny texture that drapes beautifully over cakes giving a clean, sophisticated finish to any flavor of cake. Fondant may be tinted to many different colors allowing for a more detailed decoration.
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