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Whole cakes

Harmony Cake

$115
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Ingredients: eggs, sugar, flour, walnuts, chocolate, cocoa, milk, butter, sour cream, vanilla extract

Layers: vanilla, walnut, chocolate

Vanilla and chocolate cream

Decorated with natural flowers

Size: 9”x5”

Unicorn Cake

$90
Click here to find out more about the cake

Each of my daughter’s birthday parties was more spectacular than the actual cake. However, in December 2020, I could not organize a party for her. Therefore, I wanted to create a stunning cake for her in order to compensate for the lack of a party. The cake was a success! Consequently, I want to make this special, delightful cake creation for many children’s parties.

Ingredients: eggs, sugar, flour, sour cream, milk, butter, corn starch, food colour

Size: 7” diameter / 8” high

Mozart Cake

$110
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Ingredients: eggs, sugar, flour, walnuts, chocolate, cocoa, milk, butter, sour cream, vanilla extract

Layers: vanilla, walnut, chocolate

Vanilla and chocolate cream

Size: 10”x5”

Black Forest Cake

$90
Click here to find out more about the cake

1915 – Following is the history of the Black Forest Cake from the Cafe Schaefer website:

Josef Keller (1887-1981) is the inventor of the Black Forest cherry cake. Keller was the pastry chef in the Cafe “Ahrend” (today called Agner) in Bad Godesberg.  In 1915, he created for the first time what he called a “Schwarzwälder Kirsch”, or “Black Forest Cherry”.

After his time in the military, Josef Keller established his own cafin Radolfzell.  August Schaefer learned the trade as the apprentice to Josef Keller in Radolfzell from 1924 to 1927.  After many years of collaboration, Josef Keller gave August Schaefer his recipe book which contained the original recipe.  His son, Claus Schaefer, the current Konditormeister of the Triberg Cafe Schaefer, inherited the book and the original recipe and has thus been able to carry on making Josef Keller’s original.

1949 – The cake was rated the 13th best known cake in Germany.

Ingredients: flour, sugar,eggs, whipping cream, mascarpone, homemade cherries jam, chocolate cream (optional)

Size: diameter 9” / 7” high (22 cm / 18 cm)

Size: 10”x5”

Royal Cheesecake

$85
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A delicious biscuit base with a smooth cream cheese layer and a rich chocolate topping.

Ingredients: biscuit, butter, sugar, cocoa, walnuts, whipping cream, white chocolate, dark chocolate

Size:  10” diameter x 4” high ( 25 cm x 10 cm)

Ingredients: eggs, sugar, flour, walnuts, chocolate, cocoa, milk, butter, sour cream, vanilla extract

Layers: vanilla, walnut, chocolate

Vanilla and chocolate cream

Decorated with natural flowers

Size: 9”x5”

Size: 1.75” x3.5”

Harmony cake

$115

Each of my daughter’s birthday parties was more spectacular than the actual cake. However, in December 2020, I could not organize a party for her. Therefore, I wanted to create a stunning cake for her in order to compensate for the lack of a party. The cake was a success! Consequently, I want to make this special, delightful cake creation for many children’s parties.

Ingredients: eggs, sugar, flour, sour cream, milk, butter, cornstarch, natural coloring, vanilla cream

Four Vanilla layers with vanilla cream

Customizable colors

Size: 6”x8”

Unicorn cake

$90

Ingredients: eggs, sugar, flour, walnuts, chocolate, cocoa, milk, butter, sour cream, vanilla extract

Layers: vanilla, walnut, chocolate

Vanilla and chocolate cream

Size: 10”x5”

Mozart Cake

$110

1915 – Following is the history of the Black Forest Cake from the Cafe Schaefer website:

Josef Keller (1887-1981) is the inventor of the Black Forest cherry cake. Keller was the pastry chef in the Caf“Ahrend” (today called Agner) in Bad Godesberg.  In 1915, he created for the first time what he called a “Schwarzwälder Kirsch”, or “Black Forest Cherry”.

After his time in the military, Josef Keller established his own cafin Radolfzell.  August Schaefer learned the trade as the apprentice to Josef Keller in Radolfzell from 1924 to 1927.  After many years of collaboration, Josef Keller gave August Schaefer his recipe book which contained the original recipe.  His son, Claus Schaefer, the current Konditormeister of the Triberg Cafe Schaefer, inherited the book and the original recipe and has thus been able to carry on making Josef Keller’s original.

1949 – The cake was rated the 13th best known cake in Germany.

Ingredients: flour, sugar,eggs, whipping cream, mascarpone, homemade cherries jam, chocolate cream (optional)

Size: diameter 9” / 7” high (22 cm / 18 cm)

Black Forest

$90

A delicious biscuit base with a smooth cream cheese layer and a rich chocolate topping.

Ingredients: biscuit, butter, sugar, cocoa, walnuts, whipping cream, white chocolate, dark chocolate

Size:  10” diameter x 4” high ( 25 cm x 10 cm)

Size: 1.75” x3.5”

Royal Cheesecake

$85

The creation of the Opera Cake goes back to 1955  NOTE: Check this date—when great French pastry chef Cyriaque Gavillon worked at the legendary Dalloyau shop in Paris. Dalloyau have been trading since 1682 and were suppliers to the court of Versailles, France. It was the perfect match when Cyriaque, a genius with patisserie and an artist who created the most amazing cakes and sugar decorations, and Dalloyau got together.  When inventing the Opera cake he wanted to make something that in taking one bite, would give a taste of the whole cake. He worked on layers and tastes and came up with a wonderfully sophisticated cake. His wife told him it reminded her of the Paris Opera House, Palais Garnier. It was a name that stuck; the Opera cake was born.

Known throughout the world, the rectangular cake is made of NOTE: Do you want this in bold or regular type?   I added the word cake. three layers of Joconde almond flavoured sponge cake soaked in coffee syrup and topped with coffee buttercream and chocolate ganache. The top is covered with a deep dark chocolate icing.

Ingredients: eggs, sugar, coffee, butter, dark chocolate, whipping cream, almonds, paillete feuilletine.

Size: 1.75” x3.5”

Opera cake

$10

Mini cakes

Opera Cake

$10
Click here to find out more about the cake

The creation of the Opera Cake goes back to 1955 when great French pastry chef Cyriaque Gavillon worked at the legendary Dalloyau shop in Paris. Dalloyau have been trading since 1682 and were suppliers to the court of Versailles, France. It was the perfect match when Cyriaque, a genius with patisserie and an artist who created the most amazing cakes and sugar decorations, and Dalloyau got together.  When inventing the Opera cake he wanted to make something that in taking one bite, would give a taste of the whole cake. He worked on layers and tastes and came up with a wonderfully sophisticated cake. His wife told him it reminded her of the Paris Opera House, Palais Garnier. It was a name that stuck; the Opera cake was born.

Known throughout the world, the rectangular cake is made of three layers of Joconde almond flavoured sponge cake soaked in coffee syrup and topped with coffee buttercream and chocolate ganache. The top is covered with a deep dark chocolate icing.

Ingredients: eggs, sugar, coffee, butter, chocolate, whipping cream, almonds, paillete feuilletine.

Size: 2” x 5” (5 cm x 12.5 cm)

Mama’s Cake

$10
Click here to find out more about the cake

I created this dessert by using my mother’s recipe as the basis for the cake. Since my family loves walnuts, caramel and chocolate, I decided to put them all together, creating a scrumptious masterpiece.

Ingredients: eggs, flour, milk, cornstarch, sugar, walnuts, white chocolate, butter, caramel, biscuits, dark chocolate, vanilla extract.

Size: triangle  5” x 5” x 7”  (12 cm x12 cm x 17 cm) 

Raffaello Cake

$8
Click here to find out more about the cake

Raffaello is a spherical, coconut-almond confection that Italian manufacturer Ferraro brought to market in 1990. My youngest sister fell in love with these candies when they were introduced to the market. After a few years, I discovered this cake and since then, my sister has been so happy having this cake on our family table every Christmas and Easter. Consequently, I decided to continue this tradition and offer this cake for my customers to have at these special times.

Ingredients: eggs, flour, sugar, white chocolate, whipping cream, coconut liqueur, paillete feuilletine, almonds.

Size: 4” x 4” / 10 cm x 10 cm

Golden Cake

$5
Click here to find out more about the cake

A long time ago, I went to one of my cousin’s parties and she had these delicious dessert squares with caramelised walnuts on top with a very soft, smooth vanilla cream between the layers. Since then, I have been looking forward to the next occasion at her home because she would always have this cake on the table. Consequently, I have made this dessert a part of my menu.

Ingredients: eggs, sugar, flour, walnuts, vanilla extract, butter, milk, cornstarch, lemon juice.

Size: 2.4” x 2.4” / 6 x 6 cm

Half-Moon Cake

$4
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This is a cake that I remember from my childhood that our neighbour has been making since the ‘80s. She shared it with us all the time when she made it. Now it brings back lots of joyful memories and I decided to look for the recipe.

One of its features is that it has a strong aroma of lemon and butter. Furthermore, walnuts are put on top of the dough just before the whole creation is put into the oven. This gives a special taste to the cake.

Ingredients: eggs, flour, sugar, butter, lemon juice, lemon peel, walnuts, icing sugar

A 3” circle cut in half, 1.5” high/a 7.5 cm circle cut in half, 4 cm high.

Tiramisu-Chocolate Cake

$7
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This is a unique type of Tiramisu chocolate cake. It has a soft, moist base using a chocolate and caramel sauce, along with an espresso cream topping covered in cocoa.

Ingredients: eggs, flour, sugar, whipping cream, mascarpone, white chocolate, dark chocolate, butter, espresso, caramel sauce, cocoa

Size: 1.5” x 4.25” (4 cm x 10cm)

Fantasy Cake

$7
Click here to find out more about the cake

A sensational walnut base with a smooth caramel and milk cream centre with a rich chocolate topping.

Ingredients: eggs, sugar, flour, walnuts, milk, corn starch, butter, dark chocolate, whipping cream.

Size: 1.5” x 4.25” (4 cm x 10cm)

Rigo-Fansci Cake

$8
Click here to find out more about the cake

This is a great story! This old fashioned cake keeps the memory of a Hungarian-Belgian romantic story alive. It was named after Rigó Jancsi (1858-1927), who was a famous Hungarian gypsy violinist, who toured with his orchestra all around Europe. Jancsi was already married and had a family when he met his fate. He was playing in a restaurant in Paris in 1896 when he set eyes on Clara Ward, the beautiful and ostentatiously rich wife of the Belgian Duke of Chimay, and the daughter of an American millionaire. His music and charm enchanted the duchess; they immediately fell in love. Jancsi eloped with Clara (who put on a gypsy disguise) and later both got divorced from their partners. They lived together for 10 years in different countries, and during their trips they squandered 8 million dollars. This cake was born in a café in Budapest when Jancsi ordered a chocolate-creamy cake for his love and the confectioner decided to name the cake after Jancsi. Their relationship didn’t have a happy ending since the ungrateful duchess left Jancsi for an Italian waiter! But at least this cake endures!

Ingredients: eggs, flour, cocoa, butter, sugar, dark chocolate, baking powder, whipping cream.

Size: 3” x 3” (7.5 cm x 7.5 cm)

Tiramisu Cake

$8
Click here to find out more about the cake

Some accounts of the origin of Tiramisu come from the 1960s in the region of Veneto, Italy, at the restaurant Le Beccherie in Treviso. Le Beccherie is supposed to have invented it on the 24th of December 1969. It is sometimes claimed that Tiramisu has aphrodisiac effects and was served in brothels in Treviso.

The layers are homemade.

Ingredients: eggs, sugar, flour, mascarpone, whipping cream, cocoa, espresso, cognac

Size: triangle  5” x 5” x 7”  (12 cm x12 cm x 17 cm) 

Mini Cakes

The creation of the Opera Cake goes back to 1955  —when great French pastry chef Cyriaque Gavillon worked at the legendary Dalloyau shop in Paris. Dalloyau have been trading since 1682 and were suppliers to the court of Versailles, France. It was the perfect match when Cyriaque, a genius with patisserie and an artist who created the most amazing cakes and sugar decorations, and Dalloyau got together.  When inventing the Opera cake he wanted to make something that in taking one bite, would give a taste of the whole cake. He worked on layers and tastes and came up with a wonderfully sophisticated cake. His wife told him it reminded her of the Paris Opera House, Palais Garnier. It was a name that stuck; the Opera cake was born.

Known throughout the world, the rectangular cake is made of three layers of Joconde almond flavoured sponge cake soaked in coffee syrup and topped with coffee buttercream and chocolate ganache. The top is covered with a deep dark chocolate icing.

Ingredients: eggs, sugar, coffee, butter, chocolate, whipping cream, almonds, paillete feuilletine.

Opera cake

$10

I created this dessert by using my mother’s recipe as the basis for the cake. Since my family loves walnuts, caramel and chocolate, I decided to put them all together, creating a scrumptious masterpiece.

Ingredients: eggs, flour, milk, cornstarch, sugar, walnuts, white chocolate, butter, caramel, biscuits, dark chocolate, vanilla extract.

Mama’s cake

$10

Raffaello is a spherical, coconut-almond confection that Italian manufacturer Ferraro brought to market in 1990. My youngest sister fell in love with these candies when they were introduced to the market. After a few years, I discovered this cake and since then, my sister has been so happy having this cake on our family table every Christmas and Easter. Consequently, I decided to continue this tradition and offer this cake for my customers to have at these special times.

Ingredients: eggs, flour, sugar, white chocolate, whipping cream, coconut liqueur, paillete feuilletine, almonds.

Raffaello Cake

$8

A long time ago, I went to one of my cousin’s parties and she had these delicious dessert squares with caramelised walnuts on top with a very soft, smooth vanilla cream between the layers. Since then, I have been looking forward to the next occasion at her home because she would always have this cake on the table. Consequently, I have made this dessert a part of my menu.

Ingredients: eggs, sugar, flour, walnuts, vanilla extract, butter, milk, cornstarch, lemon juice.

Golden Cake

$5

A delicious biscuit base with a smooth cream cheese layer and a rich chocolate topping.

Ingredients: biscuit, butter, sugar, cocoa, walnuts, whipping cream, white chocolate, dark chocolate

Size: 1.75” x3.5”

Half-Moon

$4

This is a unique type of Tiramisu chocolate cake. It has a soft, moist base using a chocolate and caramel sauce, along with an espresso cream topping covered in cocoa.

Ingredients: eggs, flour, sugar, whipping cream, mascarpone, white chocolate, dark chocolate, butter, espresso, caramel sauce, cocoa

Tiramisu-Chocolate Cake

$7

A sensational walnut base with a smooth caramel and milk cream centre with a rich chocolate topping.

Ingredients: eggs, sugar, flour, walnuts, milk, corn starch, butter, dark chocolate, whipping cream.

Fantasy Cake

$7

This is a great story! This old fashioned cake keeps the memory of a Hungarian-Belgian romantic story alive. It was named after Rigó Jancsi (1858-1927), who was a famous Hungarian gypsy violinist, who toured with his orchestra all around Europe. Jancsi was already married and had a family when he met his fate. He was playing in a restaurant in Paris in 1896 when he set eyes on Clara Ward, the beautiful and ostentatiously rich wife of the Belgian Duke of Chimay, and the daughter of an American millionaire. His music and charm enchanted the duchess; they immediately fell in love. Jancsi eloped with Clara (who put on a gypsy disguise) and later both got divorced from their partners. They lived together for 10 years in different countries, and during their trips they squandered 8 million dollars. This cake was born in a café in Budapest when Jancsi ordered a chocolate-creamy cake for his love and the confectioner decided to name the cake after Jancsi. Their relationship didn’t have a happy ending since the ungrateful duchess left Jancsi for an Italian waiter! But at least this cake endures!

Ingredients: eggs, flour, cocoa, butter, sugar, dark chocolate, baking powder, whipping cream.

Rigo-Fansci Cake

$8

Some accounts of the origin of Tiramisu come from the 1960s in the region of Veneto, Italy, at the restaurant Le Beccherie in Treviso. Le Beccherie is supposed to have invented it on the 24th of December 1969. It is sometimes claimed that Tiramisu has aphrodisiac effects and was served in brothels in Treviso.

The layers are homemade.

Ingredients: eggs, sugar, flour, mascarpone, whipping cream, cocoa, espresso, cognac

Tiramisu Cake

$8

This is a unique type of Tiramisu chocolate cake. It has a soft, moist base using a chocolate and caramel sauce, along with an espresso cream topping covered in cocoa.

Ingredients: eggs, flour, sugar, whipping cream, mascarpone, white chocolate, dark chocolate, butter, espresso, caramel sauce, cocoa

Fantasy Cake

$7

Pastries

Cozonac-Traditional Romanian Sweet Bread

$40
Click here to find out more about the pastries

Cozonac is a special sweet-leavened bread that is traditional to Romania, Bulgaria, Moldova and Serbia. It is rich in eggs, milk and butter. It is usually prepared for Easter and often for every major holiday. It is possible that the first Cozonac was made in Ancient Egypt, sweetened with honey and filled with seeds. I continue this tradition by including these same ingredients in my recipe.

Ingredients: eggs, milk, flour, butter, yeast, lemon peel, orange peel, raisins, walnuts, cocoa, Turkish delight

Size : 5.5” x 10” (12 cm x 25 cm)

Pasca- Traditional Romanian Recipe

$40
Click here to find out more about the pastries

This is a traditional Romanian Easter cheesecake recipe. Basically, it’s made with cow’s cheese, baked in a sweet bread case.

Pasca, the sweet bread (filled with raisins, cranberry, and cow’s cheese), together with the Cozonac, lamb and red eggs are the most important culinary and spiritual components of Orthodox Easter. The lamb represents Christ, the innocent one sacrificing himself for others. The red eggs represent life and symbolize the sacrifice that Jesus made for us. Therefore, Pasca represents the blessed bread, the joy of celebration. Originally it was the bread eaten by the Jewish people when they left Egypt. In Christian symbolism, it represents the promise of resurrection and eternal life and can be served at traditional Easter time.

Ingredients: eggs, milk, flour, butter, yeast, lemon peel, orange peel, walnuts, raisins, cranberry, cow cheese

Size: diameter 10”

Croissants

$4.50
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Ingredients: eggs, milk, flour, butter, yeast, lemon peel, orange peel, walnuts, filled with nutella

Size: 7”

Cheese Pie

$50
Click here to find out more about the pastries

Ingredients: flour, eggs, salt, 2 types of feta cheese, sour cream, sunflower oil, with homemade pastry sheets rolled in thinnest layer

Size: 8” x 10”

Cozonac is a special sweet-leavened bread that is traditional to Romania, Bulgaria, Moldova and Serbia. It is rich in eggs, milk and butter. It is usually prepared for Easter and often for every major holiday. It is possible that the first Cozonac was made in Ancient Egypt, sweetened with honey and filled with seeds. I continue this tradition by including these same ingredients in my recipe.

Ingredients: eggs, milk, flour, butter, yeast, lemon peel, orange peel, raisins, walnuts, cocoa, Turkish delight

Cozonac – Traditional Romanian Sweet Bread

$40

This is a traditional Romanian Easter cheesecake recipe. Basically, it’s made with cow’s cheese, baked in a sweet bread case.

Pasca, the sweet bread (filled with raisins, cranberry, and cow’s cheese), together with the Cozonac, lamb and red eggs are the most important culinary and spiritual components of Orthodox Easter. The lamb represents Christ, the innocent one sacrificing himself for others. The red eggs represent life and symbolize the sacrifice that Jesus made for us. Therefore, Pasca represents the blessed bread, the joy of celebration. Originally it was the bread eaten by the Jewish people when they left Egypt. In Christian symbolism, it represents the promise of resurrection and eternal life and can be served at traditional Easter time.

Ingredients: eggs, milk, flour, butter, yeast, lemon peel, orange peel, walnuts, raisins, cranberry, cow cheese

Pasca – Traditional Romanian Recipe

$40

These croissants are made from Cozonac dough and filled with chocolate, nuts or jam. This type of croissant brings back wonderful memories from my childhood as they are so delicious and perfect for breakfast with hot milk on the side.

Ingredients: eggs, milk, flour, butter, yeast, lemon peel, orange peel, walnuts, jam or chocolate inside

Croissants

$4.50

Ingredients: flour, eggs, salt, 2 types of feta cheese, sour cream, sunflower oil, with homemade pastry sheets rolled in thinnest layer

Size: 8” x 10”

Cheese Pie

$50

Enjoy


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