DOCSLIB.ORG

Build Your Own Decorated Cake ! 3 3 1

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Build Your Own Decorated Cake ! 3 3 1 BUILD YOUR OWN DECORATED CAKE ! 3 3 1. CHOOSE33333333333 A CAKE FLAVOR CLASSIC CAKE FLAVORS: Golden, 3 Chocolate, or Red Velvet 3 SPECIALTY FLAVORS 3 / SHAPES:! Square Cake White Cake Confetti Almond Vanilla-Cinnamon Peanut Butter ! 3 Spice Cake Pound Cake Marble Strawberry Chocolate Chip Banana Nut! 3 ! 2. CHOOSE A FILLING 3 3 CLASSIC FILLINGS: White Frosting, Butterfluff or Chocolate Ganache 3 SPECIALTY FILLINGS: ! ! !! ! FRESH FRUIT: FRUIT F ILLINGS: BAVARIAN CREAM: OTHER FILLINGS:! Strawberries, Apricot, Strawberry, Classic, Strawberry, Caramel,! Blueberries, Raspberry, Apple Spice, Lemon, Mocha, ! Lamb Icing,! Pineapple, Banana Cherry, Lemon Chocolate, Almond White Chocolate Ganache! 3. CHOOSE A FROSTING CLASSIC FROSTINGS: White Frosting, Butterfluff or Chocolate Ganache SPECIALTY FROSTINGS:! BUTTERFLUFF FROSTINGS: ! OTHER FROSTINGS:! Chocolate, Peanut Butter, Brown Sugar, Strawberry Whipped Cream ! Coconut, Mocha, Lemon, Caramel, Almond Cream Cheese Frosting 3 33333333333 4. CHOOSE YOUR DECORATIONS CLASSIC DECORATIONS: Frosting Flowers, Streamers and Confetti, Swirls, Polka Dots, ! Glitter, Sprinkles, Rings and/or Picks (in-stock), and Dessert Cake Decorations 3 3 3 3 33 3 3 3 33 3 3 3 CAKE PRICES DECORATION PRICES 3 3 CARROT3 SPECIALTY3CAKES333333333 FONDANT3 CLASSIC3CAKES333333333333333 DÉCOR 3 w/3Cream3 (add3number3of3changes3 DRAWINGS CUTQ JUST3 (with3classic3décor) Cheese to3classic3price) 3 OUT ICED 3 SIZE SERVES PRICE PRICE One Two Three Simple333Standard333Complex 3 4" 3 $9.25 $11.50 +2.25 +4.00 +5.75 +3.00 +6.00 +12.00 n/a 12.00 3 333Prices3based3upon3design 6" 5 $15.95 $19.25 +3.50 +5.75 +8.00 3 +3.00 +6.00 +12.00 n/a 133.00 8" 12 $22.95 $27.50 +5.75 +8.50 +11.50 3 +5.00 +10.00 +20.00 n/a 135.00 (23LAYERS) 3 9" 15 $28.50 $33.95 +6.95 +10.50 +13.75 +5.00 +10.00 +20.00 n/a 136.00 10" 20 $33.50 $39.95 +8.00 +12.75 +17.25 3 +7.00 +14.00 +28.00 n/a 137.00 12" 25 $41.50 $49.95 +11.50 +17.50 +23.00 +7.00 +14.00 +28.00 n/a 138.00 ROUND 14" 35 $49.50 $59.95 +20.00 +28.50 +37.50 +9.00 +18.00 +36.00 n/a 139.00 16" 45 $70.00 $84.00 +21.50 +32.25 +42.50 +9.00 +18.00 +36.00 n/a 1310.00 1/4 12 $22.95 $27.50 +5.75 +8.50 +11.50 +5.00 +10.00 +20.00 +15.00 135.00 1/2 25 $41.50 $49.95 +11.50 +17.50 +23.00 +7.00 +14.00 +28.00 +23.00 138.00 Full 60170 $70.00 $84.00 +21.50 +32.25 +42.50 +9.00 +18.00 +36.00 +41.50 1310.00 13LAYER) SHEET SHEET ( See Wedding Cake Menu for Square Cakes, Tiered Cakes, & 3-D Cakes THREE CHANGES TO CLASSIC PRICE: Vegan: Carrot Cake w/ White Frosting ! Sugar Free: Vanilla or Chocolate Cake, w/ Vanilla or Chocolate Frosting Gluten Free: Vanilla or Chocolate Cake, with White, Butterfluff or Cream Cheese Frosting ! Irresistible DESSERT CAKES, SUGAR COOKIES, CUPCAKES and more!! Luscious DESSERT CAKES PRICE QUOTED' FOR 2 LAYER, !8" CAKE ' Golden' Apricot Torte Golden layers of cake and apricot jam $28.50' CRISTAUDO’S filling, topped with a French chocolate ' ganache frosting. SPECIALTY SUGAR Black Forest Cake Chocolate cake, layered with cherry filling, $31.25' ' COOKIES ' frosted in whipped cream. ! ' ! Strawberries & Cream Cake A' classic, made with golden $31.25' Original Pink Iced Cookies ! layers of cake and fresh strawberries, 'topped with whipped cream. $.88/ea' ''$9.99/Dozen'' German Chocolate Cake Layers ' of rich chocolate cake filled $34.25 ! Mini Pink Iced Cookies ! and' frosted with caramelized coconut pecan icing, with the sides frosted in fudge. $.60/ea'''''''''''''$7.20/Dozen'' ' ! Cheesecake Torte Cristaudo's New York style cheesecake $34.25 Seasonal Decorated layered with raspberry jam and golden cake soaked with almond Cookies $.99/ea '' syrup and iced with our cream cheese frosting.!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! $10.99/Dozen'' Italian Wedding Cake Pound cake baked with toasted $34.25 ! coconut and pecans, topped with our toasted-coconut, pecan cream Custom Sugar Cookies… cheese frosting. Personalized Cristaudo’s Sugar Cookies are great for weddings, Cassata Cake Layers of light sponge cake soaked with almond $36.75 syrup, filled with candied cherries and pecans and iced with our parties, corporate events or Cristaudo's cream cheese frosting.!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! gifts…they can be customized with drawings, logos, shapes…you Atomic Bombe Layers of golden cake with fresh banana, $36.75 name it! Please call for a price strawberry and pineapple filling, frosted in whipped cream!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! quote.' Tiramisu Cake Sponge cake soaked with Kahlua, filled with $40.25 (5% off sugar cookie orders of mascarpone , frosted with whipped cream and topped with cocoa. $100.00 or more)' SMALL SWEETS: CUPCAKES, Petit Fours and Mini Pastries! ! ' Classic Cupcakes Golden, Chocolate, Red Velvet Cake with White, Butterfluff or Chocolate $.99/ea''$11.25/dz' ! Filled or Flavored Cupcakes Classic Cupcakes w/choice of fillings or flavors (min 1 doz) $1.60/ea''$18.50/dz' ! !!!! Additional Cupcake Flavors and Fillings are available $0.25/each' ' Carrot Cupcakes with Cristaudo’s Cream Cheese Frosting ! $1.60/ea''$18.50/dz' ! Gluten Free Cupcakes Vanilla or Chocolate Cake with Butterfluff or White (min 1 doz) $1.60/ea''$18.50/dz! ! Mini Cupcakes Golden, Chocolate, or Red Velvet Cake with White, Butterfluff or Chocolate $.60/ea''$7.20/dz' ! Mini Carrot Cupcakes with Cristaudo’s Cream Cheese Frosting ! !! '$.99/ea''$10.25/dz' ! Petit Fours Golden, Chocolate, or Red Velvet glazed w/ vanilla, almond or fudge (min 2 dz/type) $1.89/ea''$22.50/dz! Macarons A variety of cookie and filing flavor combinations available (min'2'dz'per'fltype)''''''$1.89/ea''$22.50/dz' ! Mini Turnovers Cherry, Apple or Sugar-Free Apple (min 2 dz per type) $1.50'ea.'$18.00/dz' ! Mini Cheesecake Triangles A variety of flavors are available $.95/ea''$11.40/dz' ! Mini Cream Puffs Classic mini cream puffs filled with Bavarian Cream, topped with fudge $.95/ea''$11.40/dz' ! '' 209 S. Illinois Ave., Carbondale, IL 62901 ~ Phone: (618) 529-4303' CRISTAUDO'S FABULOUS WEDDING CAKES! ! PRICE CAKE SERVING GUIDE SERVINGS Standard WEDDING DESSERT Round Cake and SLICES CAKE SIZE (inches) SLICES CAKE SIZE (inches) Saving Top Décor Square Round Round Square 8.x.6 15 $70.00 12 10 ....6) 5 6 9.x.6 20 $75.00 10.x.8 30 $97.50 19 15 ......8) 12 14 12.x.8 40 $130.00 10.x.8.x.6 45 $146.25 26 20 ........9) 15 17 12.x.8.x.6 55 $178.75 12.x.9.x.6 60 $195.00 38 30 ))))))))10) 20 24 12.x.10.x.8 70 $227.50 14.x.9.x.8 80 $260.00 56 40 )))))))))))12) 25 33 14.x.12.x.8 100 $325.00 16.x.10.x.8 110 $357.50 76 60 ))))))))))))))14) 35 43 16.x.12.x.8 120 $390.00 16.x.14.x.8 140 $455.00 108 80 )))))))))))))))))16) 45 59 16.x.14.x.10.x.8 170 $552.50 16.x.14.x.12.x.8 180 $585.00 16.x.14.x.12.x.10.x.8 210 $682.50 Standard Tiered Cakes include your choice of Six.Tiers,.and/or. .Large.Cakes. Golden, Chocolate or Red Velvet Cake with Sattelites,.and/or. 250.Plus $3.75.&.up. White, Butterfluff or Fudge Frosting Fountain per.serving PRICING FOR TIERED CAKES LARGER THAN 20 SERVINGS (Top Tier is Free) * Tiered Cakes 20 servings and under are priced individually FONDANT DÉCOR .................. ~.Standard.$3.25/serving ...~.3;D.Cakes.$3.25.for.wedding.cake;size.slices Tiered.cakes.with.simple.fondant. ~.Square.$3.50/serving ...~.Floating.Cakes.$2.75/serving embelishments.start.at.$4.25/serving... ~.Jam;Filled.$3.75/serving....~."Naked.Cakes".$3.00/serving Price.quotes.for.cakes.covered.with. ~.Fresh.Fruit;Filled.$4.00/serving fondant,.with.fondant.or.chocolate. *.Prices.can.vary.based.upon.customization.options.such.as.flavors,. figurines,.and.other.décor.will.be. fillings,.types.of.embelishments,.and.others. based.upon.complexity.of.the.design.. Other Pricing Information: A.Deposit.of.$50.00.toward.the.price.of.your.cake.is.required.to.reserve.your.date..50%.of.the.remaining.balance.is.due. 1.month.prior.to.your.event.date...The.remaining.50%.is.due.2.weeks.prior.to.your.event.date. There.are.no.extra.costs.for.icing.and.decorating.tiered.cakes.unless.the.design.is.especially.complex................................................ or.requires.rolled.fondant.or.gumpaste.flowers... There.are.additional.charges.for.delivery,.set;up,.equipment.rental.and.single;use.stands.and/or.toppers................................... Cake.cutting.and.serving.is.$25.00/hour.per.person.without.catering. Give us a call to set up a consultation to customize your wedding cake today! ) 209 S. Illinois Ave., Carbondale, IL 62901 ~ Phone: (618) 529-4303 !.
Load more

Recommended publications
  • Dessert Menu for More Information
    Italian Cookies Rolling Cannoli Truck $15.00 per pound The Rolling Cannoli Truck is powered by (about 20 cookies per pound, Panaro’s Restaurant. You will find us rolling minimum order of 3lbs required) throughout WNY selling our award winning cannoli. Our cannoli roster consists of 12-15 Italian Chocolate creations made in house at Panaro’s! Anise Fig (cucidati) Sesame Seed Follow us on Butterballs Facebook, Twitter & Instagram Ricotta @ RollingCannoli or visit www.rollingcannoli.com Dessert Menu for more information. Mini Pastries 2010 NickEL City Cake AWARD WINNING $1.50 each Cannoli Roster Challenge Champion Chocolate Cassata Cake (dozen minimum order) Peanut Butter Cup 2015 TASTE OF BEST DESSERT The Godfather BUFFALO WINNER Sponge Candy Cannoi *Éclairs The Traditional *Cream Puffs 2016 TASTE OF BEST DESSERT Sponge Candy Caramel BUFFALO WINNER Sponge Candy Cannoi *Fruit Tarts Oreo *Lemon Puff Pastry Stars Pumpkin Pie *Mini Pasticiotti ($2.00 each) Espresso *Cream Cheese Gia’s Nutella 571 Delaware Ave Brownie Triangles ($1.00 each) Sweet Lucy’s Apple Pie Buffalo, NY 14202 Amaretto Lemon Coconut www.panaros.net Cookies Chazberry 716.884.1033 $0.85 each small $1.50 each large (prices subject to change at anytime) (dozen minimum order) Please allow 2 days notice for all dessert orders. Chocolate Chip 571 Delaware Ave Subject to our availability! Oatmeal Raisin Buffalo, NY 14202 Peanut Butter Mastercard, Visa, Discover, 716.884.1033 & American Express Accepted www.panaros.net Prices Subject to Change at Anytime Create Your Own Cake Panaro’s Specialty Cakes Chazberry Ganache Cake All cakes consist of 3 layers of cake and 2 layers SIZE SERVING RANGE PRICE 3 layers of chocolate cake, with 2 layers of chocolate butter cream with raspberry filling, of filling.
    [Show full text]
  • Temptations CATALOG 2018/19 Italian Desserts THAT STARTED with a BICYCLE in 1946 a Passion for Pastry IS OUR FAMILY LEGACY
    Sweet Temptations CATALOG 2018/19 Italian desserts THAT STARTED WITH A BICYCLE IN 1946 A passion for pastry IS OUR FAMILY LEGACY 1946 1959 1972 BEYOND THE A NEW LARGER THE STORY BEGINS CITY OF MILAN FACILITY Our story begins with a bicycle in In time, Bindi was able to The Bindi operation moved from 1946, in the city of Milan, Italy. satisfy those who demanded a small workshop to a large plant Attilio Bindi, Tuscan restaurateur and craved his creations allowing for increased production and founder of the company, throughout the rest of Italy. and for the first time – cold chain driven by his passion for sweets, distribution. The new facility allows opened his original “Pasticceria” for the product range to broaden on Via Larga. and the first Bindi tiramisu is produced. The Bindi logo and tag line debuts. “Fantasia nel Dessert,” which translates to “Creativity in Dessert,” represents the company’s expanded horizons. 1990 2001 2018 BINDI LANDS PRODUCTION THE HISTORY IN THE USA IN THE USA CONTINUES Bindi began importing Bindi opens its first Today, over half a century later, the and distributing its line of production plant in the USA. Bindi family still runs the business. products in the USA. The 56,000 sq. ft. plant is Bindi is known and appreciated located in Belleville, NJ. worldwide for its wide array of high quality desserts. Attilio Bindi, Romano’s son, is guiding the subsidiary in the US, spreading the family heritage, the passion for pastries and guaranteeing the very same consistency that makes a Bindi dessert unique everywhere.
    [Show full text]
  • Bakery Menu Cookies Donuts Bars Pastries
    CLEVELAND VEGAN | bakery menu cookies donuts bars pastries CHOCOLATE CHIP COOKIES & CREAM WALNUT BROWNIES CROISSANTS plain or chocolate PEANUT BUTTER MATCHA PISTACHIO CARROT CAKE w/ cream cheez frosting OATMEAL COOKIE DOUGH DANISH cherry, cheez, berry cheez, (add raisins or choc. chips) VANILLA CRULLER ZUCCHINI CHOCOLATE CHIP chocolate cheez DOUBLE CHOCOLATE BOSTON CRÈME BANANA & CRANBERRY OATMEAL TURNOVERS SNICKERDOODLE JELLY FILLED apple, cherry OAT & FRUIT BLISS BARS GINGER MOLASSES MAPLE LOG CINNAMON ROLLS S’MORES BANANA NUT BREAD EVERYTHING CHOCOLATE PEANUT BUTTER PECAN BARS DECORATED SUGAR STICKY BUNS GALAXY GF BROWNIES pecan filled cinnamon rolls COOKIES-$2 with caramel on top CHOCOLATE GLAZE GF SALTED CHOCOLATE GF OATMEAL CHIP BARS JELLY ROLL VANILLA GLAZE mixed berry compote with GF CHOCOLATE CHIP TOASTED COCONUT GF TROPICAL LEMON & vanilla glaze or pumpkin pecan with sweet cream cheez glaze GF PEANUT BUTTER COCONUT BARS $2.5 each min. order 1 dozen, $2.5 each $1.75 each, GF $2.25 can select up to two flavors per dozen $2.5 each, GF $2.75 min. order 1 dozen min. order 1 dozen (custom flavors upon request) min. order 1 dozen muffins scones pies chocolate COFFEE CAKE CRUMBLE CHOCOLATE CHIP APPLE STREUSEL & candies BLUEBERRY BANANA WALNUT ORANGE CRANBERRY DARK CHOCOLATE CANDIES $20 for 12 piece box MAPLE PECAN CHERRY BLUEBERRY CRUMBLE caramel BANANA CREAM PEACHES AND CREAM double chocolate ganache LEMON CHIA PUMPKIN BLUEBERRY LEMON orange ganache PECAN ($25 OR GF $30) mint GF CRANBERRY PUMPKIN PUMPKIN PECAN CHOCOLATE APPLE coconut cream GF DOUBLE CHOCOLATE CINNAMON WALNUT peanut butter cup CHOCOLATE SILK LEMON POPPYSEED GF ZUCCHINI CHOC.
    [Show full text]
  • Ebook Download Goodnight Dorm Room
    GOODNIGHT DORM ROOM : ALL THE ADVICE I WISH I GOT BEFORE GOING TO COLLEGE Author: Samuel Kaplan Number of Pages: 64 pages Published Date: 28 Jul 2016 Publisher: Ulysses Press Publication Country: Berkeley, CA, United States Language: English ISBN: 9781612435688 DOWNLOAD: GOODNIGHT DORM ROOM : ALL THE ADVICE I WISH I GOT BEFORE GOING TO COLLEGE Goodnight Dorm Room : All the Advice I Wish I Got Before Going to College PDF Book It is not about X10, ZigBee, Z-wave or one of the many other leading or even bleeding edge systems, which can be acquired today. An authoritative account of the headline-making discovery by theoretical astrophysicist and award-winning writer Janna Levin, Black Hole Blues and Other Songs from Outer Space recounts the fascinating story of the obsessions, aspirations, and trials of the scientists who embarked on an arduous fifty-year endeavor to capture these elusive waves Five decades after the experiment was dreamed up, the team races to intercept a wisp of sound with two colossal machines, hoping to succeed in time for the centenary of Einstein's most radical idea. All of the Facts series of Circle It word search books contain a wide variety of community contributed information that is useful, interesting, and fun. In this rich and deeply engaging ethnographic study, anthropologist Lesley Sharp explores how these parties think about death, loss, and mourning, especially in light of medical taboos surrounding donor anonymity. The book covers DTTV in depth, and it also includes discussions of cable, satellite, broadband, and Internet technology for comparison. Fritz Messere examines the Federal Radio Act of 1927 and the clash of competing ideas about what role radio should play in American life.
    [Show full text]
  • Wedding Cakes: a Slice of Life
    Wedding cakes: A slice of life Cultures around the world prepare special delicacies for the special day By Liza Zimmerman Wedding cakes can be as innocuous as a sliver of dried out yellow stuff topped by a toothache-inducing icing or as sumptuous as a Martha Stewart creation, complete with real flowers. They're a matter of personal taste and cultural traditions, a fitting piece de resistance on the wedding day that should be as pretty as the bride and taste as good as it looks. Since melting pot is the Garden State's middle name, New Jersey, with its numerous and vibrant ethnic communities, has many distinctive ways to celebrate with cake. The fruits of these culinary legacies can be seen in some of the nuptial traditions of five New Jersey ethnic communities. Wedding sweets and rituals - in Newark's Portuguese community, Hoboken's Italian neighborhood, Jersey City's Philippine enclave, Kearny's Scottish highlands and Edison's Indian area - offer a sociological and archaeological glimpse into the gastronomic life and traditions of these communities. Many a culture also prefers to celebrate its festive moments with sweets, those sometimes delectable - sometimes unctuous - goodies such as marzipan, rice cakes or teeny-tiny pastries. Portuguese wedding cakes, for example, tend to be fairly simple. "Pao de lo, a sponge cake, is the base of most Portuguese wedding cakes," explained Joaquin Santos Jr., a Portuguese-American owner of Newark's Portuguese Pavilion restaurant. "It's like an angel food cake, but a lot more yellow and it has got a spongy texture.
    [Show full text]
  • Nebraskan Runzas & Cassata Cake
    Excerpted from MIDWEST MADE: Big, Bold Baking from the Heartland by Shauna Sever. Copyright © 2019. Available from Running Press, an imprint of Hachette Book Group, Inc. Cleveland-Style Cassata Cake Serves 10 to 12 One of my favorite midwestern food memories is the birthday cake I requested for many years when visiting my father, known to me as “that strawberry and vanilla pudding cake”—a yellow sponge sheet in two layers, filled with fresh juicy berries and thick vanilla pastry cream, swathed in whipped cream frosting. As it turns out, that cake has a real name, and was actually just a more conveniently shaped version of the towering, round Cleveland-style cassata cake, a classic of the city’s Little Italy neighborhood. Cleveland cassata derives from the centuries-old cassata siciliana—essentially a cannoli in cake form, with a ricotta cheese filling, jewel-like candied fruit, and lavishly decorated. The LaPuma family, which emigrated from Sicily to Cleveland in the late 1800s, is credited with creating the first “Cleveland- style” cassata in the 1920s at their family bakery. Turns out the LaPuma kids didn’t like the ricotta filling of the original (isn’t that always the way?) and so came the remix, using locally available ingredients. LaPuma Bakery still cranks out the same “modern” cassatas today, as do many other Cleveland-area bakeries, such as Corbo’s and Presti’s, and other old-school bakeries throughout the Midwest. My version of a cassata is flavor-boosted with a nod to its roots: extra-virgin olive oil, a hit of lemon, and a subtle splash of balsamic vinegar to make the rubied berries even more vibrant.
    [Show full text]
  • Catalog 2019/2020 a Passion for Pastry Is Our Family Legacy
    Moments of Delight CATALOG 2019/2020 A PASSION FOR PASTRY IS OUR FAMILY LEGACY 1946 The story begins Our story begins on a bicycle in the city of Milan, Italy, on which Attilio Bindi, Tuscan restaurateur and founder of the company, made the companies first deliveries. With his continued passion for pastry came the original “Pasticceria” on Via Larga. Attilio Bindi’s dream to recreate unparalleled quality of traditional Italian pastry shops on a larger scale for restaurants and cafés all over the world has been Bindi’s mission ever since. Bindi, Italian leader of dessert, is the ideal partner for food service professionals offering the largest range of menu solutions available. Cakes Signature ................................ 04 Fruit ....................................... 11 Mousse .................................. 14 Layer ...................................... 15 Cheesecake ............................ 20 Single Servings Signature Glass Collection ................. 25 Signature Gelato Glass Collection ........ 30 Plastic Cup Collection ....................... 34 Pastries & Mousses .......................... 35 Gelati & Semifreddi ......................... 49 Ripieni .......................................... 54 Breakfast Cornetti ......................................... 57 Croissants ...................................... 59 Mini Croissants .............................. 61 Conchiglie .................................... 63 Bomboloni ..................................... 64 Waffles ........................................ 66 Bars
    [Show full text]
  • Sicilian Cassata (Desserts)
    Read the recipe online Sicilian cassata (Desserts) Information Preparation 120 minutes Total Time 30 minutes Serves X Serves 15 persons Level of difficulty Difficult Preparation Beat well eggs and sugar in a large bowl, until foaming. Add some drops of vanilla extract. Sift the flour and incorporate it to the eggs mixture. Divide the mixture and pour it into two baking trays (20x35cm) previously greased. Bake at 180°C for 25/30 minutes. Once baked, let them cool down, them cut them in half. Line a 26 cm cake pan with cellophane. Cut the sponge cake in two layers. Put one of them onto the bottom of the pan. Fill any the holes with little pieces of sponge cake. In a large bowl, sift the ricotta cheese, combine icing sugar and vanilla extract and mix gently. Add the candied fruit and pour the mixture over the base. Spread thoroughly with the back of a spoon. Close with the other sponge cake ring, pressing softly. Work the almond paste with some drops of food colouring, adding icing sugar if necessary. Roll out the almond paste. Decorate your cassata borders with almond paste stripes. Decorate the top with almond paste. Complete with some whipped cream and some candied fruit. Serve the Ingredients cassata. Eggs 10 units Tips Sugar 440 grams Decorate cassata with royal icing Plain flour 440 grams Vanillin 2 sachets Trivia Stuffing Cassata name comes from Arab "Quas at", a word referring to the traditional bowl where originally it was made. Ricotta cheese 900 grams Icing sugar 375 grams Candied fruit 100 grams Chocolate 100 grams (in drops) Vanilla extract (2 ml of vanilla extract) Decoration Jam 100 grams (peach jam) Almond paste 250 grams Food colouring (yellow and blue) Icing sugar Candied fruit Whipping cream 250 millilitres Powered by TCPDF (www.tcpdf.org).
    [Show full text]
  • Folder I Prodotti Del Presente Tutti Dessert Il Loro Colorato Sapore! Cod
    Promozioni valide per consegne Passeremo a trovarti dal 3 al 15 Aprile 2017 il ............................................ UTuttan la dolcezza tesoro di mediterraneouna terra baciata dal sole le nostre proposte migliori Buonaper la tua tavola Pasqua delle feste NOVITÀ PUNTI 15285 Lasagna Primavera Gli strati di delicata pasta fresca all’uovo abbracciano la ricca farcitura con asparagi, ricotta e prosciutto cotto. Gustoso piatto della tradizione, in una versione al profumo di primavera. Prezzo al Kg € 13,90. | 500 g | € 6,95 | NOVITÀ PUNTI 15084 Torta Gelato “Cassata Siciliana” Il grande classico delle pasticcerie siciliane diventa una meravigliosa torta gelato: la base di pan di Spagna con bagna al gusto mandorla è ricoperta da cremoso gelato al gusto ricotta, impreziosito da gocce di cioccolato e variegato con salsa al pistacchio. I classici canditi regalano al I.P. Campione Gratuito - 14/17 WK - di presentare il prodotto Le immagini hanno il solo scopo delle scorte. sono disponibili fino ad esaurimento folder i prodotti del presente Tutti dessert il loro colorato sapore! Cod. 60843 Prezzo al Kg € 16,58. | 600 g | € 9,95 | OFFERTA PRIMAVERA 2 CONFEZIONI La vendita del Calendario delle donato alla Fondazione Telethon. di Lasagna Primavera Ricette, del Babbo Natale e dei Ringraziamo di cuore tutti voi, che con Pupazzi di Neve ci ha permesso di la vostra generosità avete permesso di a soli € 12,90 Grazie! raccogliere ben 100.000 € che abbiamo raggiungere questo grande traguardo. anzichè € 13,90 Menu della tradizione 15247 Le Mini Pasqualine 5162 Giganti Ricotta e Asparagi Due delicate e profumate tortine salate di pasta Tortelli di pasta fresca all’uovo dal formato sfoglia dal ricco ripieno: delicato riso e formaggio importante con morbido ripieno a base di ricotta in una pasqualina, spinaci, mozzarella e ricotta ed asparagi verdi ideali da servire con una delicata nell’altra.
    [Show full text]
  • Interested in Joining Or Organizing a Fun&Tasty Pasta Workshop at Home
    Vicio il Mastro Pastaio ​ Private Chef and Catering services ​ “Workshop, Fresh Pasta and Private event” M: 06 58738871 E-mail: [email protected] ​ Sicilian Cuisine #ieatsicilian ​ Interested in joining or organizing a fun&tasty pasta workshop at home or in a very cool space, combined with a yummy catering and starting from just 15,00 euros? Please, check our Workshops pages for available options. Vegetarian Appetizers -Aubergine caponata (onions, celery, capers,olives, tomato sauce).............................................9,00 € -Bruschette with aubergine parmigiana........................................................................................9,00 € -Palermo-style salad with fennels, oranges, shallots, olives and mint.........................................9,00 € -Salad with green beans, potatoes, mint, olives and Tropea red onions.......................................9,00 € -Sicilian-style au gratin stuffed mushrooms with bread crumbs, onions, tomatoes, garlic, pepper, parsley and pine nuts......................................................................................................9,00 € -Vegetable stew with aromatic herbs (aubergines, zucchini, peppers, cherry tomatoes, garlic, parsley and basil).............................................................................................................9,00 € -Peperonata (peppers, potatoes, onions, tomato sauce, basil, garlic)...........................................9,00 € -Seasoned olives, dried tomatoes and pecorino cheese (garlic, laurel, oregan)
    [Show full text]
  • 38229 Pmat Dawn Nopassportrequired Env3.Indd
    DAWN TRENDS GUIDE NO PASSPORT REQUIRED 1 CONSUMER TRENDS – BRING THEM TO LIFE IN YOUR BAKERY! A trend is a name we give to the constant change around us; inspiration for new thoughts, ideas, and approaches. Consumer trends are a reflection of this constant change, driven by large-scale societal, economic, demographic, and industrial shifts. Trends remain in the market for a significant period of time and can influence many types of products, including food. In this guide, we will focus on the consumer trend of No Passport Required, help you understand this trend and how to create bakery products to meet this demand. No Passport Required Society is becoming more diverse. In fact, 13% of all Americans are now foreign-born* and there are projections that there will be no racial or ethnic majority by 2050.* This explosion of merging cultures leads to more of us celebrating our own ethnic heritage and being exposed to dishes from other regions around the world. As a result, nearly everyone can now experience new and unique cuisines without leaving their own communities. To meet the demands of today’s consumers, your customers, bring the No Passport Required trend to life in your bakery. Create baked goods that incorporate ethnic ingredients such as cardamom and sweet red bean. Embrace Latino flavours and forms by adding spice or fresh fruit and decorating with bright colours. Finally, use your creativity to offer products designed to capture your customer’s eye and desire for something exotic and unexpected. At Dawn, we understand you and your customers, which is why we developed this trend guide with ideas to help you create life’s sweet moments and drive your business forward.
    [Show full text]
  • Tomato Sauce
    “The French Restaurant in Vermilion” Chez To Go Friday, May 1st & Saturday, May 2, 2020 First Course Tuscan White Bean & Italian Sausage Soup, Parmigiano-Reggiano cheese. A rich vegetable and cannellini bean soup with Italian sausage & kale, Parmigiano-Reggiano cheese. Second Course Char Grilled Chilean Sea Bass Filet, Tomato Tapenade & Sauce Verde Chilean sea bass filet topped with tomato tapenade finished with a creamy Verde sauce of puréed, Italian parsley, garlic and capers served with baby bok choy and roasted Yukon gold potatoes. Or Veal Castle, CaBernet Sauvignon Wine Sauce Sautéed lightly breaded scaloppini of Provimi veal with seasonal mushrooms, Prosciutto de Parma ham, and Gruyère cheese, with a Cabernet Sauvignon wine sauce, seasonal carrots and roasted Yukon gold potatoes. Bread & Honey Chive Butter Third Course Chez François Cassata Trifle White génoise cake layered with white chocolate mousse, strawberries and Chantilly cream. * Chez François Prix-Fixe menu $45* Additional Sides that serve two people Caprese & Arugula Salad, Balsamic Vinaigrette Fresh sliced mozzarella, heirloom tomatoes, and baby arugula, chiffonade of basil & Balsamic Vinaigrette. Imported & Domestic Cheese Plate Imported and domestic cheeses, served with Membrillo, dates and almond fig cake. Supplemental Charge for Cheese or Salad, $10 each Jack Rassie’s Tomato Sauce & Rustichella d’ABruzzo Fusilli col Buco, $20 Premium, Small Batch, Artisan Roasted Colombian Coffee 12oz./$16 “Wine, Beer & Chez To Go Cocktails AvailaBle for Sale” * Chez François Prix-Fixe menu $45* Pre-Order Wednesday or Thursday, April 29th & April 30th for either Friday or Saturday Or Pre-Order Friday, May 1st, for Saturday, May 2, 2020 Call between 12-5 p.m.
    [Show full text]