Office Cakes, Muffins & Slices

Total Page:16

File Type:pdf, Size:1020Kb

Office Cakes, Muffins & Slices ALL NEW MENU! Office cakes, muffins & slices Contents Office Cakes prides itself on supplying high quality 7” whole dessert cakes 04 fresh cakes, muffins and slices made using premium ingredients, at an affordable price. Our cakes are large dessert whole cakes 06 lovingly made using the finest local ingredients available, by our passionate and experienced team of chocolate name plaque 13 bakers. Our team is passionate about creating a variety of delicious cakes to suit all tastes, and know that cupcakes 14 the finest cakes come from using the finest, freshest premium local ingredients. friands 15 muffins 16 medium individual squares 18 Please note: • All cakes may contain traces of nuts and all flourless cakes may contain large individuals 20 traces of gluten. • Delivery cost : Office Fruit Group Customers waived when delivered with slices 24 your fruit or milk. A $10.00 delivery fee will be charged when delivered outside your normal delivery day or for non customers. petit fours 26 • Credit card payment upon ordering or on account if existing customer. • All orders must be in prior to 12pm the last business day before delivery. 04 05 7” Whole Dessert Cakes 7” Whole Dessert Cakes Small Small Size Guide Black Forest Cake Caramel Mud Cake Chocolate Mud Cake Chocolate Ripple Lemon Meringue Cake Pie Small: 6 Dessert or Layers of chocolate cake, Chocolate mud cake Caramel mud cake 12 Coffee Portions fresh cream and cherries. topped with peaks of covered with caramel Cookies and cream style Topped with chocolate chocolate ganache. ganache. Dripped with choc cake with chocolate curls. chocolate and decorated ripple cookies. Decorated with handmade caramel with white and dark truffles. chocolate shards. Caramel Trio Mousse Carrot & Orange Chocolate & Caramel Lemon Passionfruit Neopolitan Mousse Salted Caramel Mousse Cake Meringue Sponge Cake Cheesecake Chocolate cake with Carrot cake layered with layers of white chocolate, cream cheese and topped Chocolate cake with Cold set salted caramel dark chocolate and with walnuts and dried layers of white chocolate, cheesecake topped with caramel mousse. fruits. dark chocolate and pecan crusted chocolate strawberry mousse. feathers. 1300 735 848 1300 735 848 [email protected] [email protected] www.officefruit.com.au www.officefruit.com.au 06 07 Whole Dessert Cakes Whole Dessert Cakes Medium or Large Medium or Large Size Guide Apple Crumble Tart Baileys Cheesecake Baked Berry Baked Mango Cheesecake Cheesecake Medium (9-10”): 15 Dessert or 30 Coffee Portions Vanilla pastry tart filled Baked coffee flavoured Large (11-12”): 20 Dessert or 40 Coffee Portions with cinnamon flavoured cheesecake topped with Classic baked cheesecake Plain baked cheesecake apples and topped with coffee cream cheese and topped with glazed mixed topped with glazed an almond streusel. white and dark chocolate berries. mango slices. shards and roses. Apple Pie Apple Blueberry Pie Apple Cherry Pie Baked New York Banana & Mango Banana Caramel Pie Gourmet Tart Cheesecake Vanilla pastry tart Vanilla pastry tart filled Moist banana cake Vanilla pastry tart filled Vanilla pastry tart filled filled with apples and with sour cherries and Classic American style layered with cream with banana mousse with cinnamon flavoured blueberries. Topped with apples. Topped with baked cheesecake dusted cheese frosting. Topped and caramel. Topped apples and topped with a a lattice pastry. rustic, hand cut strips of with snow sugar. with juicy mango slices with meringue, caramel thick lattice crust. sugar crusted pastry. and flakes of coconut. drizzle, banana chips and coconut. 1300 735 848 1300 735 848 [email protected] [email protected] www.officefruit.com.au www.officefruit.com.au 08 09 Whole Dessert Cakes Whole Dessert Cakes Medium or Large Medium or Large LARGE SIZE ONLY Black Forest Cake Blood Plum Tart Caramel Trio Mousse Chocolate Coconut Chocolate Mint Ripple Chocolate Mountain Truffle Mousse Layers of chocolate cake, Vanilla pastry tart filled Chocolate cake with Spearmint flavoured fresh cream and cherries. with French custard layers of white chocolate, Layers of chocolate cake ripple cake smothered Chocolate cake piled with Topped with chocolate and topped with dark chocolate and caramel and coconut cream filling with chocolate ganache chocolate mousse and curls. glazed plums and flaked mousse. with marbled ganache. and topped with green scoops of ganache and almonds. and dark chocolate mousse. shards. Carrot & Orange Chocolate & Caramel Choc Cherry Chocolate Mud Cake Chocolate Ripple Cake Cookies and Cream Mousse Cake Cheesecake Carrot cake layered with Layers of chocolate Delicious chocolate mud Cookies and cream style cream cheese and topped Chocolate cake layered cake, cherries and cake smothered with rich chocolate cake with Baked cookies and cream with walnuts and dried with chocolate mousse coconut. Smothered with chocolate ganache. chocolate ripple cookies. cheesecake topped with fruits. and caramel fudge. chocolate ganache & choc Decorated with white and chocolate mousse. Smothered with ganache curls. dark chocolate shards. and chocolate gratings. 1300 735 848 1300 735 848 [email protected] [email protected] www.officefruit.com.au www.officefruit.com.au 10 11 Whole Dessert Cakes Whole Dessert Cakes Medium or Large Medium or Large GLUTEN GLUTEN FREE! FREE! Death by Chocolate Gluten Free Gluten Free Orange Kalhua Mousse Pie Lemon Curd Tart Lemon Lime & Pear Chocolate Hazelnut & Almond Tart Rich, moist chocolate Layers of coffee soaked Vanilla pastry tart filled cake layered with Chocolate cake covered Orange cake flavoured sponge finger biscuits with a zesty lemon Vanilla pastry tart filled chocolate ganache and with choc ganache, with almond meal and and mocha mousse. curd and swirled with with lemon and lime topped with chocolate choc curls and roasted topped with glazed Topped with marbled caramelised sugar. curd and topped with heart biscuits. hazelnuts. oranges slices. ganache and chocolate caramelised pear slices. curls. Honey Tobe Honeycomb Crunch II Baci Cake Lemon Meringue Pie Lemon Passionfruit Maple Pecan Pie Cheesecake Cheesecake Meringue Pie Layers of chocolate Vanilla pastry tart filled Vanilla pastry tart filled Cold set milk chocolate Baked chocolate cake, chocolate mousse with lemon curd and Layers of vanilla sponge with maple syrup and and honey cheesecake cheesecake flavoured and hazelnut meringue. topped with peaks of and lemon passionfruit pecans. Dusted with a swirled with chocolate with choc honeycomb, Smothered with torched Italian meringue. mousse. Covered with sprinkling of snow sugar. and decorated with ganache drizzle and chocolate ganache and meringue and coconut chocolate cigar curls. toffee shards. decorated with hand flakes. made baci balls. 1300 735 848 1300 735 848 [email protected] [email protected] www.officefruit.com.au www.officefruit.com.au 12 13 Whole Dessert Cakes Whole Dessert Cakes Medium or Large Medium or Large Orange & Pistachio Peanut Butter Pie Raspberry Lamington Sticky Date Tim Tam Cheesecake Tiramisu Cake Brulee Meringue Sponge Chocolate pastry tart Cold set salted caramel Chocolate shortcrust Layers of coffee soaked Vanilla pastry tart filled with peanut butter Layers of vanilla sponge cheesecake topped with shell filled with a white sponge finger biscuits filled with orange curd flavoured cheesecake and raspberry mousse. pecan crusted chocolate chocolate and caramel and cream cheese. and pistachio filling. and topped with ganache Topped with pink me- feathers. cheesecake. Topped with Dusted with cocoa. Topped with a crust of and Reeses peanut butter ringue and coconut mouth watering mousse caramelized sugar, toffee cups. flakes. & jagged chocolate shards and pistachios. shards. Raspberry Lime Tart Raspberry White Salted Caramel Customised Chocolate Name Plaque Choc Cheesecake Cheesecake Chocolate shortcrust Include a name or message plaque for your cake. pastry shell filled with White chocolate baked Layers of vanilla sponge a zesty lime curd and cheesecake swirled with and raspberry mousse. Normal plaque: Up to 5 words. topped with juicy red raspberries and topped Topped with pink me- Large banner plaque: Up to 8 words. raspberries and torched with almond chocolate ringue and coconut Italian meringue. shards. flakes. 1300 735 848 1300 735 848 [email protected] [email protected] www.officefruit.com.au www.officefruit.com.au 14 15 Cupcakes Friands (PACK OF 6) (PACK OF 6 / PACK OF 24) GLUTEN GLUTEN GLUTEN FREE! FREE! FREE! Cookies & Cream Lemon Meringue Rainbow Gluten Free Gluten Free Gluten Free Regular Friand Regular Friand Regular Friand Vanilla cupcakes Vanilla cupcakes Vanilla cupcakes Apricot & Almond Pear & Hazelnut Raspberry & Pistachio topped with cookies cored and filled with topped with and cream frosting. lemon curd and rainbow coloured PACK OF 6. PACK OF 6. PACK OF 6. topped with torched buttercream. meringue. GLUTEN GLUTEN FREE! FREE! Red Velvet Rocky Road White Chocolate Gluten Free Gluten Free Mini Friand Mini Friand Red velvet cupcakes Chocolate cupcakes Vanilla cupcakes Pear & Hazlenut Raspberry & Pistachio topped with cream topped with ganache, topped with cheese frosting and pecans and mini buttercream and PACK OF 24. PACK OF 24. drizzled with dark marshmallows. mini white chocolate chocolate. chips. 1300 735 848 1300 735 848 [email protected] [email protected] www.officefruit.com.au www.officefruit.com.au 16 17 Muffins Muffins (PACK OF 6) (PACK OF 6 / PACK OF 24) Jumbo Apple Jumbo
Recommended publications
  • Sienna Desserts Price List and Order Form Company Name
    Sienna Desserts Price List and Order Form Company Name: __________________________________________________ 4/46 Bay Road Address: _________________________________________________________ Taren Point NSW 2229 Contact Name: ___________________________________________________ P: (02) 9037 0345 F: (02) 9538 2723 Contact Number: _________________________________________________ M: 0413 732 244 E: [email protected] W: www.siennadesserts.com.au Price Effective as of the 14th of Nov 2016 Individual Premium Desserts Order Med Order Lge Flourless Individual Premium Desserts Order Med Order Lge Slices- Café Style Order Order by box- 6pc in a box Qty box Qty box Order by box- 6pc in a box Qty box Qty box Order by box- 12pc in a box Qty Box Apple Crumble Flourless Passionfruit & Coconut Slice(gf)-Med 10pc in a box Brownie Slice Baked New York Flourless Chocolate(gf) Caramel Slice Black Forest Flourless Orange Lime Pistachio Cake(gf & df) Hedgehog Slice Cappuccino Cheesecake Chilled Flourless Pistachio & Raspberry Cake(gf) N/A Lemon & Ginger Slice Carrot Cake **NEW Flourless Hazelnut & Pear Cake(gf) N/A Muesli Slice Chocolate Framboise-Medium 10pc/Box**NEW Flourless Almond & Blueberry Cake(gf) N/A Peanut Butter Slice Chocolate Rose Flourless Apple & Cinnamon Cake(gf) N/A Rocky Road Slice Cookies & Cream Cheesecake Chilled Flourless Almond & Apricot Cake(gf) N/A Brownie Cookies (Shaped like a big Macaron) Order Duo of Baileys Mousse Flourless Chocolate & Hazelnut Cake(gf) N/A Order by box- 6pc in a box Qty Box Green Tea Cheesecake N/A Flourless
    [Show full text]
  • Meltnmix CHOCOLATE BROWNIE CAKE
    MELTnMIX CHOCOLATE BROWNIE CAKE (Makes 12 slices) INGREDIENTS – FOR THE CAKE 165g (3/4 C) Sugar Alternative (I use Natvia granulated – a stevia and erythritol blend) 200g (1 ½ C) Dark Chocolate, sugar free (I use Well Naturally sugar free 70% dark chocolate) 110g Butter, melted (or you can use the equivalent in coconut oil 3 Large eggs 1-2 tsp Pure Vanilla Extract 20g (1/4 C) Cocoa Powder, unsweetened ½ tsp Baking Powder 190g (2C) Blanched Almond Flour 1+ drops Liquid Stevia (optional, to your taste) INGREDIENTS – FOR THE FROSTING 60g (1/2 C) Powdered Sugar Alternative (I use Natvia icing mix) 30g Cream Cheese 1Tb Cocoa Powder, unsweetened 50g Butter, softened As needed Water (just enough to get the frosting to a good spreading consistency) METHOD 1. Preheat oven to 180ºC/350º (fan forced 160ºC/320ºF). 2. Grease and line a 20cm (8”) springform cake tin. 3. On a cutting board, slice the chocolate into small pieces. This will help the chocolate melt quickly and evenly. 4. In a medium saucepan, place the butter and melt on low heat until fully melted. Take care not to brown or burn the butter. 5. Remove the saucepan from the heat and mix in the chocolate pieces. Stir with a spatula until the chocolate has melted and the mixture is smooth and emulsified. 6. Add the sugar alternative and mix to incorporate. 7. Then add the eggs and vanilla and mix to combine. 8. Sift in the cocoa powder, baking powder and almond flour (to get ensure there are no clumps) and fold into the wet ingredients until just combined.
    [Show full text]
  • CSM Bakery Solutions 5000241986878
    PRODUCT DATA SHEET Last changed on: 06.04.2016 EAN code: 5000241986878 5000241986878 CSM Bakery Solutions 5000241986878 www.csmbakerysolutions.com CHOC FUDGE BROWNIE MB MATERIAL CODES Article number CSM article number 10141740 Company Product code CSM DEUTSCHLAND GMBH 5000241986878 CSM UNITED KINGDOM LTD FWG CSM Global One 10141740 NAME OF THE FOOD Name of the food: Chocolate Brownie Mix PRODUCT DESCRIPTION A mix suitable for the production of chocolate brownies, requiring only the addition of water. Add nuts or chocolate chips as required. GENERAL INFORMATION Country of origin: Great Britain USER INSTRUCTION Standard recipe Instructions for use 100% Dry mix 12.5kg 25% Water 3.125kg 25% Walnuts/Choc Chips 3.125kg Add water to dry mix over 1 minute on low speed using beater. Scrape down then mix for a further 1minute on low speed. Add walnuts/chocolate chips on low speed until fully distributed. Scale at 7.5kg for 30 x 18 baking sheet and bake at 180°C for 30 to 40 minutes. When cool finish with Crembel fudge icing and cut into slices. Working instructions Dosage: 100 % SENSORIAL INFORMATION Structure: Free flowing powder Odour: Cocoa, Vanilla Colour: Brown INGREDIENT DECLARATION Sugar; Wheat flour (Wheat flour, Calcium carbonate, Iron, Niacin, Thiamin) ; Palm oil; Rapeseed oil; Fat reduced cocoa powder; Modified corn starch; Egg white powder ; Cocoa mass; Salt; Flavouring ( contains milk ); Dried glucose syrup; Emulsifier: Lactic acid esters of mono- and diglycerides of fatty acids (E 472b), Propane-1,2-diol esters of fatty acids (E 477), Mono- and diglycerides of fatty acids (E 471); Raising agent: Sodium carbonates (E 500); Skimmed milk powder .
    [Show full text]
  • Old Fashioned Ricky Syrup, and Milk, 6.49 and Orange Juice, 7.49 Sparkling Soda Water, 4.99 Regular 3.49 Jumbo 4.59
    Our Thick Frappe Tropical Fruit Frappe Your favorite syrup and three heaping scoops of A thick frappe blended with a fresh banana, 1. Select a Base: 2. Select a Size: ice cream blended with milk, 6.49 coconut pineapple ice cream, • Low-Fat • Single Portion 8 oz. / 5.29* and crushed pineapple fruit, 7.49 Extra Thick Frappe • Sugar-Free & Fat-Free • Double Portion 2 x 8 oz./ 8.29* Blended with 5 scoops of ice cream, 7.49 Oreo® Crunch Frappe • Non-Dairy *Includes 1 Mixing Flavor per 8 oz. portion Giant Thick Frappe Blended with Oreo® Ice Cream, syrup, ® Like our thick frappe but twice the size and and topped with crushed Oreos , 7.49 Served in a topped with whipped cream, 9.49 “PRU” Center Frappe Waffle Cone Chocolate Malted Frappe Your favorite syrup, 12 heaping scoops of ice 3. Select a Mixing Flavor: add 99¢ Our thick frappe blended with lots of malt cream blended with country fresh milk, topped • Vanilla* • Banana • Apple Pie • Butterfinger® with whipped cream -- over 2 quarts large! 17.99 and chocolate syrup, 7.49 • Chocolate* • Blueberry • Brownie • Chocolate Chip Cookie Dough • Coffee* • Chocolate Chips Sherbet Freeze • Lemon • Carrot Cake Real Banana Frappe A refreshing drink! Three heaping scoops • Espresso* • Heath Bar® A thick frappe blended with a fresh banana, • Maraschino Cherry • Chocolate Chip Cookie ® of tangy sherbet blended with soda. • Mocha* • M & M’s syrup and banana ice cream, 7.49 ® Your choice of Orange, Raspberry, or Lemon • Butterscotch • Orange • Ginger Snap Cookie • Mounds Real Strawberry Banana Frappe (Lime
    [Show full text]
  • Cakes and Pastries Tiramisu an Italian Classic Made with Alternating Layers of Tia Maria and Espresso-Soaked Savoiardi Biscuits and Mascarpone, Egg, and Sugar Cream
    Cakes and Pastries Tiramisu An Italian classic made with alternating layers of Tia Maria and espresso-soaked Savoiardi biscuits and mascarpone, egg, and sugar cream. Piece: $4.99 • Tiramisu for Two: $7.99 Square: $19.99 (6”) • 32.99 (8”) Specialty Order: $3.99 per person Millefoglie: This delightful cake is made of several layers of flaky puff pastry filled with vanilla or chocolate pastry cream. Please specify filling when placing your order. Piece: $3.99 • Square: $19.99 (6”) • 32.99 (8”) Opera torte: Almond sponge cake soaked in coffee syrup and Tia Maria liqueur filled with ganache and coffee buttercream. Piece: $3.99 • Square: $19.99 (6”) • 32.99 (8”) • Slab: 12”x15” $65.00 • 24”x15” $130.00 Limoncello torte: Vanilla sponge cake soaked in Limoncello liqueur; layered with lemon curd and topped with buttercream icing. Piece: $4.99 • Round: $32.00 (7”) • 49.00 (10”) • Slab: 12”x15” $65.00 • 24”x15” $130.00 White chocolate buttercream torte: Vanilla sponge cake soaked in Crème de Cacao syrup and iced with a combination of white chocolate and decadent Italian buttercream; decorated with white and dark chocolate wedges. A taste sensation not to be missed! Piece: $4.99 • Round: $32.00 (7”) • 49.00 (10”) • Slab: 12”x15” $65.00 • 24”x15” $130.00 Raspberry torte: Three layers of vanilla sponge cake layered with raspberry jam and iced with buttercream icing. Piece: $4.99 • Round: $32.00 (7”) • 49.00 (10”) • Slab: 12”x15” $65.00 • 24”x15” $130.00 Hazelnut chocolate cake: This crunchy cake is baked with caramelised hazelnuts and layered with chocolate and hazelnut buttercream, glazed with chocolate ganache.
    [Show full text]
  • Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
    Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut.
    [Show full text]
  • Disotto Range Has Been Developed to Offer 20I5 a High Quality Mix of Traditional, Authentic and Innovative Products
    Authentic, Innovative, Premium. PRODUCT GUIDE Welcome... With Many Years of product experience and working within the catering industry the DiSotto range has been developed to offer 20I5 a high quality mix of traditional, authentic and innovative products. ade with premium ingredients, these products are the basis of an exceptional menu Mwith great presentation and plate appeal. Supported by a dependable delivery service, a modern infrastructure, friendly Telesales and an experienced Field Sales team, we offer a service that works to support you. Point-of-Sale, menus and advertising material are also available, to ensure that sales opportunities are maximised. As part of our ongoing commitment to the highest possible standards, DiSotto are pleased to have been awarded BRC Accreditation for our state of the art production facility - giving our customers peace of mind and confidence in our service and products. Account Number Business Development Manager Name Business Development Telephone Telesales Name Delivery Days 2 Telephone: 020 8965 1853 fax: 020 8965 4355 email: [email protected] Some images in this brochure are serving suggestions only, please check text or ask your sales representative for product information. www.disottofoods.co.uk 3 Our Hot Coffee Shop, Bakery, DiSotto Sorbets Sweet Street DiSotto Ice Cream Desserts Viennoiserie & Breads 6 12 48 50 54 Individual Ice Our Neapolitan Appetisers & Vero Gelato Children’s Menu Coffee & Biscotti Creams & Desserts Specialities Accompaniments 14 18 28 62 64 66 Grab and Go & Sundries Fine Dining Italian Pizza & Pasta Fish & Seafood Frozen Vegetables Gluten Free 29 30 32 68 74 78 Our Traditional Indulgent Cakes Menu Service, NPD Our Tiramisú Social Media Terms & Conditions Italian & Cheesecakes Bespoke Opportunities 34 36 44 79 80 81 DiSotto Ice Cream iSotto’s Dairy ice cream range is double Dcream based ice-cream that has a Rum n’ Raisin wonderfully rich flavour and a smooth, silky texture.
    [Show full text]
  • Basic Chocolate Brownie Description & Recipe Application/Uses: Eco
    Eco-Cuisine, Inc. A Flexitarian® True to Nature Company Basic Chocolate Brownie For additional product information, instructions, and recipes in this document have been prepared by Ron Pickarski, the first plant-based vegetarian chef to be certified as an Executive Chef by the American Culinary Federation. Chef Ron is also an expert in the preparation of traditional cuisine, but specializes in gourmet vegetarian cuisine prepared with plant-based foods. For preparation assistance, menu development, special product application and technical information please contact Ron Pickarski at [email protected] or call at (303) 402-0289. Product training videos are on Eco-Cuisine’s web page at www.eco- cuisine.com Chef Pickarski will instruct you on how to work with the products and assist your company in integrating this vegetarian product into your menu with minimum effort. German Chocolate Brownie Description & Recipe Application/Uses: Eco-Cuisine’s all-natural brownie dry mix has the color of cocoa powder, a slightly granulated texture, with all of the Basic dry mixes, the brownie (Flexitarian®). Recipe applications include Hazelnut Ice Cream Cake, Chocolate Cream Cake, German Chocolate Brownie & Peanut Butter Cream brownie. Baked brownie is freeze-thaw stable & has a shelf life of 3-5 days in airtight, sealed container. Bone-char free sugar used in Brownie mix. Kosher certified Brownie Recipe Sampling: • Low fat Vegan Brownie • Decadent Brownie (Flexitarian®) Instructions • Vegan Chocolate Cake • Mocha Brownie • German Chocolate Brownie • Black Cherry Brownie • Walnut Brownie Option • Decadent Brownie • Chocolate Ganache Brownie • Vegan Hazelnut Chocolate Brownie Torte Decadent Vegan Brownie #4 version (with Chocolate chips) Yield: One 10-¼" x 6-½" x 1-¼" pan (approximately 8 portions) 1 pound Eco-Cuisine Chocolate Brownie Dry Mix 1 oz.
    [Show full text]
  • Cakes Jumbo Cupcakes Cheesecakes Pies Pastries
    CAKES PIES Prices as ring 2016 Small (6-8 servings) 21.95 Small Cake 10-12 servings Large (16-20 servings) 37.95 Large Cake 16-20 servings *Half Sheet Cake 50-60 servings* $75-80 Coconut Cream Add Edible Image to Any Cake - $10 Chocolate Banana Cream Banana Cream Keylime *Chocolate Mousse Cake - sm 39.95 lg 59.95 Peanut Butter Chiffon cake layers, chocolate mousse filling, Belgian sprinkles Chocolate Cream *Coconut Cream Cake - sm 39.95 lg 59.95 Fresh Fruit & Custard White cake layers, coconut cream filling, whipped cream exterior Apple Pie (small only) 18.95 *Raspberry White Chocolate Mousse Cake - sm 39.95 lg 59.95 Blueberry Crumb Pie (small only) 18.95 White cake layers, white chocolate mousse and raspberry filling, decorated with raspberry mousse & white chocolate curls Death by Chocolate - sm 39.95 lg 59.95 CHEESECAKES Flourless chocolate cake layers, kettle cooked fudge, Belgian sprinkles Small (10-12 servings) 38.95 Million Dollar Cake - sm 39.95 lg 59.95 Large (16-20 servings) 58.95 Three decadent layers; authentic chocolate mousse, NY style cheesecake, flourless chocolate cake Raspberry White Chocolate Cheesecake German Chocolate Cake - sm 39.95 lg 59.95 Chocolate Cheesecake Classic cake & filling wrapped in kettle cooked fudge & pecans Turtle Cheesecake *Oreo® Cookies & Cream Cake - sm 39.95 lg 59.95 Variety Cheesecake White & devils food cake layers, oreo® cookie mousse *Keylime Cheesecake* *Carrot Cake - sm 39.95 lg 59.95 *Butterfinger Cheesecake* Carrot cake layers, cream cheese frosting, walnuts *Red Velvet Cheesecake* *Red
    [Show full text]
  • Black Forest Gateau Carrot Cake (GF)* Chocolate Mud Cake
    Spoon: Shelf Labels – Whole Cakes Black Forest Gateau Carrot Cake (GF)* 1870 KJ 2880 KJ A luscious marello sour cherry kirsh mousse Lightly spiced w sultanas, cream cheese finished with traditional mousse & chocolate frosting and a trip of dried fruits shavings *Please note all products may contain traces of nuts & gluten $ $ Chocolate Mud Cake Cointreau Orange & Almond 2450 KJ (GF)* 2170 KJ A dense, rich & amazingly delightful cake A divine cake that is dense but moist, using made with whole oranges & almond meal rich couverture chocolate *Please note all products may contain traces of nuts & gluten $ $ Cookies & Cream Tiramisu 2320KJ 1790 KJ A rich white chocolate mousse cream with The Italian dessert made with mascarpone, snashed Oreas will certainly attract a lot of coffee soaked savoiardi biscuits. Garnished attention with gold leaf $ $ White Chocolate Mud Cake Wild Berry Ricotta Cheesecake 3100KJ 1230KJ A dense, rich white chocolate flavoured A medley of mixed berries with a melt-in-your mudcake with macadamia nuts mouth experience $ $ Chocolate Ricotta Cheesecake Lemon Curd Cheesecake 1780KJ 2140KJ Beautiful chocolate ganache for a smooth & A lemon curd topping for an adding zing rich fasting experience $ $ Passionfruit Ricotta Cheesecake Caramel Topped Cheesecake 1780KJ 2140KJ Passionfruit topping to complement a smooth A silky smooth caramel topping finish ricotta cheesecake complementing our ricotta cheesecake $ $ Spoon: Shelf Label – Individual Tarts Passionfruit Tart Banoffee Pie 1130KJ 2020KJ Delightfully refreshing passionfruit filling topped An impressive English pastry based tart made with a real passionfruit swirl with bananas, fresh cream & caramel $ $ Belgian Bitter Chocolate Tarts Seasonal Fruit Tart 1020KJ 695KJ A sinfully rich Belgian couverture chocolate Crème pâtissière and fresh seasonal fruits tartlet, perfect for that w a little bit of a playful side.
    [Show full text]
  • Cultura Cioccolato 2017
    IL CIOCCOLATO SECONDO L’ARTE ITALIANA Idee, creazioni, invenzioni che vengono da molto lontano. Che nascono dal profondo della vostra immaginazione. Che provengono dall’Africa e dalle Americhe, dalle terre in cui la famiglia Agostoni seleziona i migliori cacao che l’uomo conosca. Dalla piantagione fino alle vostre mani: un lungo viaggio che ogni volta termina in una gioia per gli occhi e in un’estasi per il palato. ICAM, 70 ANNI PER LA VOSTRA ARTE. www.icamprofessionale.it CULTURA CIOCCOLATO 210X297 venere.indd 1 12/09/17 01:54 IL CIOCCOLATO Non c’è niente da fare: il invece lui, con tutta la sua lato, giunto al suo quarto su AppStore. Ovviamente SECONDO cioccolato è sempre più serietà, la sua bontà e la numero, con una crescen- in forma gratuita, perché amato, conquistando sua cultura, rimane nella te voglia di raccontare e CulturaCioccolato è per L’ARTE ITALIANA sempre più estimatori e hit parade del nostro cuo- valorizzare il cioccolato, tutti, così da favorire il smentendo tutti coloro re, oltre che della nostra coinvolgendo professio- circolo virtuoso utile al che lo definivano un boom gola. Conquistando sem- nisti e appassionati, non settore e non solo. Idee, creazioni, invenzioni passeggero, specie quan- pre più mercati. solo nella versione di carta, Golosa lettura! che vengono da molto lontano. do eravamo invasi da feste Proprio come dimostra il ma anche on line, scaricabile e happening sul tema. E successo di CulturaCiocco- da www.pasticceriaextra.it e la redazione Che nascono dal profondo della vostra immaginazione. Che provengono dall’Africa e dalle Americhe, dalle terre CULTURA CIOCCOLATO in cui la famiglia Agostoni seleziona i migliori cacao che l’uomo conosca.
    [Show full text]
  • Cakes & Desserts
    Serving Suggestions View the videos at priestleys-gourmet.com.au to create your own masterpiece Contents Gateaux .....................................1 Celebration Cakes ..................4 Cookie Cups .............................5 Cold Set Cheesecakes ...........6 Baked Cheesecakes .................7 Slices .........................................8 Individual Tarts ..................10 Ind. Cakes & Desserts..........12 Friands ....................................13 Large Tarts & Pies ................14 Muffins ...................................15 ind. Puddings & Logs .........16 Crowd Pleasers .....................17 Loaves, Breads & Cookies ...18 Fruity Extras .........................19 Gluten Free ............................20 Join us on facebook, visit us on the web! See the latest products, promotions and business support. Download nutritional information and product images. Pick up ideas on making Priestley’s your own with serving suggestion videos to create devilishly delightful desserts. facebook.com/Priestleys-Gourmet-Delights priestleys-gourmet.com.au Handling Tips Priestley’s products are supplied frozen offering a number of benefits: • flavour is optimised with the product frozen immediately after production • quality is consistent with microbial testing prior to release for consumption • shelf life is maximised with a 12 month frozen shelf life • wastage and costs are reduced by thawing product as required For Perfect Cutting Cutting Pies & Tarts Remember the Golden Rule: The knife should begin the cut from the outside Heat your knife and dry for each cut. edge of the pie or tart, cutting toward the centre. This will prevent any damage to the pastry shell. Shelf Life Heating Guide • 12 months frozen. Self Saucing Puddings Exceptions: Microwave heating: Lemon Meringue 6 months frozen. Pierce film and microwave from frozen for 1 minute per pot. When warming multiple • 5 days refrigerated once thawed. serves, check at 2 minutes then at 30 second Exceptions: intervals.
    [Show full text]