Celebration Cake Order Form

Total Page：16

File Type：pdf, Size：1020Kb

Celebration Cake Order Form Celebration Cake Menu Emporium Signature Layered torte of flourless chocolate sponge, Valrhona Tainori Mousse, Sour cherry jelly, cocoa nib crème brulee, vanilla cream. (gf, nr, r) Small (4 people) $35 Large (10 people) $75 Lemon Meringue Cheesecake Lemon and vanilla cheesecake, Tart lemon curd, Italian meringue (nf, r) Small (4 people) $30 Large (10 people) $60 Pistachio & Orange Blossom Persian Love Cake Cardamom & nutmeg spiced pistachio & polenta cake, orange blossom syrup, whipped cream cheese, marinated figs, rose petals (gf, r) Small (4 people) $30 Large (10 people) $60 Salted Caramel Cake Salted caramel sponge cake, white chocolate & crème fraiche ganache, caramel drip, miso caramel popcorn, pretzel (nf, r) Small (4 people) $30 Large (10 people) $60 (GF) Gluten free (NF) Nut free (R) Cake requires refrigeration 30-45minutes from collection *Special cake orders are available on request- please note we do not offer fondant icing. Location: Belle Epoque Conference & Events External Signature Piano Bar ISD The Terrace Guest Name/Function: Date Required: Time Required: Number of People: Mobile Number: Email: Dietary Requirements: Cake Option: Emporium Signature Lemon Meringue Cheesecake Love Cake Salted Caramel Cake Cake Size: 2-4 people 6-8 people 8-10 people Message on Cake: Candles required (writing can be done on request on chocolate discs, etc.) 267 Grey Street, South Bank, QLD 4101 PO Box 5877, West End, QLD 4101 07 3556 3333 | emporiumhotels.com.au abn 89 621 364 994 Payment Options **Full Pre-Payment Required** To secure my cake order I, , the card holder hereby authorises Emporium Hotels the use of this credit card. Credit Card Number: / / / Expiry Date: / Card Type: VISA / MASTERCARD / AMEX / DINERS These are the only cards accepted at Emporium Hotel Amount to be paid in $: Name of Card Holder: Signature of Card Holder: PAYMENT SURCHARGES 1% surcharge applies for Mastercard and Visa | 2.75% surcharge applies for AMEX | 2.93% surcharge applies for Diners 15% Surcharge applies on public holidays **Cancellation Policy** If you cancel less than 24 hours prior to your collection date and time a cancellation fee of the total payment will be kept. Signature to confirm all above details are correct: 267 Grey Street, South Bank, QLD 4101 PO Box 5877, West End, QLD 4101 07 3556 3333 | emporiumhotels.com.au abn 89 621 364 994 .

Copy Link

Recommended publications

Classic Flavors
Classic Flavors (available in all sizes) *Keep in mind that the flavor components will be incorporated and configured per the decorators’ discretion in order to accommodate the cake size and custom decoration you’re looking for. All Flavor cakes are approximately 5” tall and come with three layers of cake and two layers of filling. Be advised that we do not make vegan cakes. Instead, we offer plenty of vegan cupcake flavors as a great alternative. We do make gluten-free cakes. Most of the flavors listed below are available in gluten-free. *Flavors that are not available in gluten-free will be denoted with a red star.* Classic Vanilla Vanilla cake, vanilla buttercream Classic Chocolate Chocolate cake, vanilla buttercream Vanilla Chocolate Vanilla cake, chocolate buttercream Classic Marble Marbled vanilla and chocolate cake, vanilla buttercream Classic Funfetti Funfetti cake, vanilla buttercream Classic Fruit Filling Vanilla or chocolate cake, fruit compote, curd, or buttercream (fruit filling flavors include Strawberry, Raspberry, Lemon, Lime, and Apple when in season) *Cookies ‘n Cream Chocolate cake, Oreo cookies ‘n cream buttercream Decadent Chocolate Chocolate cake, chocolate ganache Red Velvet Red velvet cake, cream cheese Black Bottom Chocolate cake, cream cheese & mini chocolate chips Snickerdoodle Cinnamon cake, cinnamon cream cheese Chocolate Peanut Butter Chocolate cake, rich peanut butter Salted Caramel Chocolate cake, salted caramel buttercream Luscious Lemon Lemon cake, lemon curd or buttercream Coconut Coconut cake, vanilla
[Show full text]
Shellycakes Business Plan
ShellyCakes “Always a Sweet Treat” Wedding cake Michelle made for her own wedding. May 2008 Michelle L. Schutten 5 Holly Lane Butte, MT 59701 406.214.9202 [email protected] The components of this business plan have been submitted on a confidential basis. It may not be reproduced, stored, or copied in any form. By accepting delivery of this plan the recipient agrees to return this copy of the plan. Do not copy, fax, reproduce or distribute without permission. Copy __ ShellyCakes 1 Table of Contents 1. Executive Summary 1.1 Business .......................................................................................... 2 1.2 Business Opportunity ...................................................................... 2 1.3 Competitive Strategy ....................................................................... 2 1.4 Economics of the Business .............................................................. 2 1.5 Founder ........................................................................................... 2 2. Business 2.1 Mission Statement .......................................................................... 4 2.2 Description of the Business ............................................................ 4 2.3 Form of Incorporation .................................................................... 5 2.4 Products and Services .................................................................... 5 2.5 Industry Analysis ........................................................................... 6 2.6 Market Analysis ............................................................................
[Show full text]
全文本) Acceptance for Registration (Full Version)
公報編號 Journal No.: 596 公布日期 Publication Date: 05-09-2014 分項名稱 Section Name: 接納註冊 (全文本) Acceptance for Registration (Full Version) 香港特別行政區政府知識產權署商標註冊處 Trade Marks Registry, Intellectual Property Department The Government of the Hong Kong Special Administrative Region 接納註冊 (全文本) 商標註冊處處長已根據《商標條例》(第 559 章)第 42 條，接納下列商標的註冊申請。現根據《商標條例》第 43 條及《商標規則》(第 559 章附屬法例)第 15 條，公布申請的詳情。根據《商標條例》第 44 條及《商標規則》第 16 條，任何人擬就下列商標的註冊提出反對，須在本公告公布日期起計的三個月內，採用表格第 T6 號提交反對通知。(例如，若果公布日期爲 2003 年 4 月 4 日，則該三個月的最後一日爲 2003 年 7 月 3 日。)反對通知須載有反對理由的陳述及《商標規則》第 16(2)條所提述的事宜。反對人須在提交反對通知的同時，將該通知的副本送交有關申請人。有關商標註冊處處長根據商標條例(第 43 章)第 13 條/商標條例(第 559 章)附表 5 第 10 條所接納的註冊申請，請到 http://www.gld.gov.hk/cgi-bin/gld/egazette/index.cgi?lang=c&agree=0 檢視電子憲報。 ACCEPTANCE FOR REGISTRATION (FULL VERSION) The Registrar of Trade Marks has accepted the following trade marks for registration under section 42 of the Trade Marks Ordinance (Cap. 559). Under section 43 of the Trade Marks Ordinance and rule 15 of the Trade Marks Rules (Cap. 559 sub. leg.), the particulars of the applications are published. Under section 44 of the Trade Marks Ordinance and rule 16 of the Trade Marks Rules, any person who wishes to oppose the registration of any of these marks shall, within the 3-month period beginning on the date of this publication, file a notice of opposition on Form T6. (For example, if the publication date is 4 April 2003, the last day of the 3-month period is 3 July 2003.) The notice of opposition shall include a statement of the grounds of opposition and the matters referred to in rule 16(2).
[Show full text]
Persian Love Cake This Love Cake Is a Beautiful One to Bake up Around Valentines Day Or on Any Special Occasion
Persian Love Cake This love cake is a beautiful one to bake up around Valentines Day or on any special occasion. With strong citrus flavors and subtle hints from spices, you will finish off this cake by poking holes and pouring hot syrup over the top, locking in moistness and sweetness. Ingredients Yield: Two 6’’ cakes -or- One 9’’ cake Prep Time: 20 min Cook Time: 50 min - 1 hr CAKE SYRUP 3 1/2 c Blonde Beauty flour 1/3 c lemon juice (roughly 2 lemons) 1 1/2 tsp cream of tartar* 1/3 c white sugar 1 1/2 tsp baking soda* 1 tsp rosewater -or- 2 - 3 tsp brewed rose tea 1 1/2 tsp ground cardamom 1/2 tsp ground nutmeg 8 tbs room temperature butter 3/4 c packed brown sugar 3/4 c white sugar 2 large eggs, or three medium eggs 1 c plain yogurt Zest of one orange 1/4 c raw chopped pistachios (or almonds)** Instructions Preheat your oven to 350 degrees. Grease your cake pans and put a bit of parchment paper on the bottom. In a medium sized bowl combine your dry ingredients, flour, cream of tartar, baking soda, cardamom, and nutmeg. Using a stand mixer, cream the butter and sugars together, then add the eggs and beat until fluffy. Next add the yogurt and orange zest. Lastly slowly incorporate the dry ingredients and mix until well blended. Pour the batter into your prepped pans and top with the chopped nuts. Bake for 50 min to 1 hr, or until a skewer comes out clean.
[Show full text]
Monique Van Der Vloed
Bakken puur, vers, biologisch en natuurlijk 400 RECEPTEN 100% NATUURLIJK Monique van der Vloed Van Duuren Media INHOUDSOPGAVE VOORWOORD VIII VOORDAT JE BEGINT X 1 KOEKJES 1 2CAKE 75 3 CUPCAKES EN MUFFINS 99 4 TAARTEN EN GEBAK 125 5 TYPISCH NEDERLANDSE EN VLAAMSE RECEPTEN 189 6 PANNENKOEKEN 227 7 DESSERTS 241 8 ZOET EN HARTIG BROOD 255 9 HARTIGE HAPJES 287 10 VULLINGEN EN DECORATIES 305 BAKKEN IS WETEN 334 NUTTIGE TIPS 354 BEGRIPPENLIJST 360 REGISTER VAN RECEPTEN 366 -66- KOEKJES ORANJEBLOESEMKOEKJES Oranjebloesemwater wordt veel als smaakmaker gebruikt in de Turkse en Marokkaanse keuken. Het heeft een milde, zoete smaak. Je kunt oranjebloesemwater vinden in de biowinkel. 3 eidooiers Verwarm de oven voor op 185 graden en bekleed een bakplaat met 2 el stevia kristal sweet xtra bakpapier. merg van 1 vanillestokje 1 banaan in stukken Klop de eidooiers, banaan, stevia, kokosolie, het oranjebloesemwater 4 el oranjebloesemwater en het vanillemerg romig. Voeg het meel, het bakpoeder en de rozij- 1 tl wijnsteenbakpoeder nen toe en klop het tot een beslag. Om de smaken het beste tot hun 125 g gemalen hazelnoten recht te laten komen kun je het deeg onder een stukje plastic folie op 125 g boekweitmeel een koele plaats (niet in koelkast) ongeveer drie uur laten trekken, 2 kopjes geweekte rozijnen, maar uiteraard hoeft dit niet. goed uitgelekt 4 el kokosolie/vet op Schep bergjes op de bakplaat en besprenkel ze met wat oranjebloe- kamertemperatuur semwater en geraspte kaneel. Voor de garnering: Bak de koekjes in het midden van de oven gaar in 35 à 40 minuten.
[Show full text]
Dessert Menu
dessert menu Our desserts are made in-house from scratch daily by our Award-winning culinary team. We replace all the traditional ingredients found in most desserts like processed sugar, milk and eggs and substitute with healthy alternatives like organic whole grain pastry flour and nut milks. We use unprocessed organic maple syrup, date sugar, coconut nectar and other natural sweeteners. We also are known for our famous raw desserts, cheese- cakes and house-made gelato ice cremes that are grain-free, soy-free, gluten-free and with no processed sugars. Raw Lemon Lavender Cheesecake 14 With an almond crust & Acai berry coulis. Raw Chocolate Almond Butter Crunch Torte 14 Raw chocolate ganache filling with an almond butter crunch layer & raw cacao brownie crust. We make the most Rawlicious Fudge Sundae 16 divinely decadent Raw Insanity. Two scoops of of raw cashew gelato, chocolate fudge sauce, desserts without cashew vanilla creme, chopped walnuts and raw cacao nibs with fresh mint any of the guilt. sprig. Choice of Vanilla Bean Lacuma or Cacao Maca Fudge. Tasting is Believing! Coconut Love Cake 10 Triple decadent layers of vanilla & coconut infused white cake with coconut creme frosting and shredded coconut. Garnished with a raspberry coulis. Traditional Spiced Carrot Cake 9 Award-winning spiced layered carrot cake with a fresh ginger creme frosting with chopped walnuts & raisins. Wheat-free Chocolate Velvet Cake 10 Decadent dark chocolate layer cake with velvet chocolate frosting and Gluten-free toasted almonds. Raw/Living foods Raw Cacao Mousse 9 Contains Nuts Add Cashew Vanilla Creme 3 House favorite At G-Zen, we strive Raw Cacao & Coconut Truffles 7 for 100% organic ingredients in every dish g-zen desserts (cont) Zen Bread Pudding with Mixed Berry Compote 12 Our house-made bread pudding with almonds, raisins & Ceylon cinnamon.
[Show full text]
Dinner for Mom Pale Turquiose Heart with a “Mom” Inscription
Sunday, May 9th Breakfast Cakes Fresh Corn Frittata ......................... 6.95 Princess Cake Spinach & Tomato or Flourless Black & White Cake Bacon & Jarlsberg Quiche .......5.50/ 36.95 Strawberry Genoise Egg Croissant with bacon or ham ........... 8.50 Salted Caramel Cake Greek Yogurt Parfait Lemon Love Cake with Teal’s granola and fresh berries ................. 5.95 Lemon chiffon, lemon curd & lemon buttercream. Rosemary Roasted Potatoes .... 3.95/7.95 Chocolate Mousse Fresh Fruit Salad ...................... 4.25/8.50 Carrot Cake Olallieberry Turnover ..................... 4.75 Orange Chiffon Cake Apricot Kouign Amann ........................ 5.25 Baked in a traditional tube pan shape with a yummy orange glaze ........................................... 28.00 Old Fashioned Cinnamon Roll ........ 4.75 Cake Prices, Sizes & Slices Prices Available By The Slice Lunch 5” ~ 26.00 Orange Chiffon • Key Lime Pie 7” ~ 45.00 Flourless Black & White • Carrot • Princess Almond Tarragon 5.95 slice Chicken Salad Croissant ................ 9.95 Vegetarian Pesto & Provolone Ficelle ............. 9.95 Desserts “Mom” Cupcake Composed Salmon Niçoise Salad 14.95 Vanilla cake with a pink buttercream and a “Mom” banner. ....................................... 3.75 “Mom” Cookie Dinner for Mom Pale turquiose heart with a “Mom” inscription ..... 2.50 Cold at 9 am & Hot at 4 pm Heart Shaped Brownie Skirt Steak with basil butter With a “Mom” inscription and a pink icing rose ..... 6.50 Truffled Fettuccini Lemon Mini Cheesecake Spring Greens with shaved asparagus, Topped with lemon curd & a fresh raspberry .......... 6.95 snap peas & parmesan crisps Chocolate Eclair ............................. 5.50 24.95 Strawberry & Cream Galette ...... 25.95 Fresh Fruit Tartes & Tartelettes With pastry cream filling ........................... 33.95/6.25 ea Please Order Early to Key Lime Pie ......................
[Show full text]
Cupcake Ipsum Dolor Sit Amet Pie. Brownie Cheesecake Chocolate Gummies I Love Apple Pie Cotton Candy Biscuit Croissant
Cupcake ipsum dolor sit amet pie. Brownie cheesecake chocolate gummies I love apple pie cotton candy biscuit croissant. Muffin cookie cake soufflé. I love apple pie brownie jelly beans cheesecake toffee bonbon lemon drops jelly. Powder biscuit I love ice cream. Tiramisu chupa chups pastry jujubes. I love icing topping cheesecake muffin gingerbread dessert. Powder jelly bonbon ice cream jelly biscuit muffin. Topping powder toffee cupcake powder soufflé I love marshmallow. Fruitcake brownie chocolate cake. I love jelly beans chupa chups chocolate cake wafer carrot cake. Muffin topping I love halvah chocolate cake jelly. Sweet roll topping jelly lemon drops gummi bears. Apple pie sesame snaps tiramisu dragée. Cake pudding jelly beans sugar plum chocolate pie marshmallow I love. Sugar plum powder candy canes marshmallow. Lemon drops toffee cupcake candy. Lemon drops chocolate I love gingerbread halvah candy. Sweet oat cake wafer. Halvah bonbon wafer macaroon bonbon. I love bear claw sweet. Bonbon cotton candy macaroon. I love lemon drops donut halvah pie chocolate bar. Caramels apple pie sweet biscuit. Chocolate sweet roll jelly-o cookie oat cake bonbon cotton candy croissant. I love marshmallow cotton candy fruitcake I love I love oat cake candy canes gingerbread. Cheesecake muffin carrot cake. Icing cake cheesecake carrot cake jelly beans. Soufflé danish cotton candy candy croissant. Sweet roll caramels pudding ice cream donut I love. Gingerbread I love I love lemon drops jujubes caramels. Apple pie dragée sweet roll jujubes I love sugar plum jujubes cake marzipan. Cake danish sweet I love gummies sweet oat cake pudding. Cupcake I love cake. Cupcake caramels sugar plum I love.
[Show full text]
Kumar Culinary Tour 2018
Culinary Escape WITH MASTERCHEF’S KUMAR PEREIRA 12 – 28 APRIL 2018 Sri Lanka Tailor-Made Sri Lanka Tailor-Made is the luxury travel arm of Jetwing Travels, specializing in bespoke travel programmes o the beaten track to Sri Lanka. We are committed to providing not just a holiday but an authentic experience for the discerning traveler. In order to do so, we create moments in every day of the travel programme paying attention to the details so that the traveler steps beyond the confines of the traditional tourist circuit, gaining insights into the authentic Sri Lanka and coming away inspired. Our team of specialist travel counselors and chaueur guides have been extensively trained to handle such clientele and as fellow travelers they have gained and continue to gain insights into Sri Lanka’s hidden secrets. 01 Kumar Pereira Born in Sri Lanka, Kumar studied typographic design at the London College of Printing. Aer working in London he lived in Hong Kong for 18 years, working with studios and agencies, and teaching graphic design at the Hong Kong Polytechnic. He le Hong Kong for Australia in 1988 and lives and works in Sydney with his wife Sally and their sons Robert and James. Kumar Pereira grew up in Colombo in a family who loved travel and entertaining and owes a lot to his mother who was making her own pasta in Colombo in the '60's. He inherited her creativity and love of food and continues her passion. He has always had an interest in food and has featured on ABC radio “Gied Gourmet” and has had recipes included in publications.
[Show full text]
Small Cakes & Tarts Small Cakes & Tarts
SMALL CAKES & TARTS Lemon and mascarpone tart £4.00 Flourless lemon, polenta and pistachio cake £4.50 Chocolate and hazelnut brownie £3.20 Granola bar £3.20 Tea cake (flavour of the day) £4.80 Cheesecake (flavour of the day) £5.50 Baked Chocolate tart (with daily filling) £4.00 White chocolate cheesecake tart (with daily topping) £4.00 Seasonal fruit financier with vanilla and mascarpone cream £4.20 SMALL CAKES & TARTS minimum order of 6 each require 48hrs notice Mini cake: coffee and walnut or sour cherry and yoghurt £3.40 Summer slice with meringue £4.80 Mixed fruit clafoutis £4.50 Persian love cake £2.50 Pear and almond pudding £4.50 Hazelnut and ricotta cake £5.00 Victoria sponge £3.80 Orange chiffon cake £4.50 Rose water and walnut chocolate brownie cake £3.80 Passion fruit meringue tart £4.00 Flourless orange and almond cake with chocolate ganache £4.50 Moist chocolate cake with Baileys cream £4.80 LARGE CAKES 10/12 slices – 9” / 23cm Carrot and walnut cake £45.00 Flourless chocolate and rum fondant cake £48.00 require 24hrs notice Cooked fruit tart, small (serves 6) £23.00 Cooked fruit tart, large (serves 9) £32.00 require 48hrs notice Apple, vanilla and sultana cake with maple icing £45.00 Macadamia and caramel cheesecake £49.00 Flourless lemon, polenta and pistachio cake £45.00 Flourless orange and almond cake with chocolate ganache £45.00 Chocolate plaque with writing £6.50 Plaque + berries £8.50 £4.80 CELEBRATION CAKE require 48hrs notice. For collection only. Flourless dark chocolate sponge with white chocolate ganache, fresh
[Show full text]
Intellectual Property Center, 28 Upper Mckinley Rd. Mckinley Hill Town Center, Fort Bonifacio, Taguig City 1634, Philippines Tel
Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634, Philippines Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected] Publication Date < 11 March 2020 > 1 ALLOWED MARKS PUBLISHED FOR OPPOSITION .................................................................................................... 2 1.1 ALLOWED NATIONAL MARKS .............................................................................................................................................. 2 Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634, Philippines Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected] Publication Date < 11 March 2020 > 1 ALLOWED MARKS PUBLISHED FOR OPPOSITION 1.1 Allowed national marks Application No. Filing Date Mark Applicant Nice class(es) Number 12 May The Obagi Skin Health Inc. 1 4/2017/00007276 360ACNE 3 and44 2017 [PH] 12 May The Obagi Skin Health Inc. 2 4/2017/00007277 360bare 3 and44 2017 [PH] 21 3 4/2017/00020580 December TERA FRIES CINCO CORPORATION [PH] 29; 32; 35 and43 2017 Wegen Distributed Energy 17 January 4 4/2018/00000968 WEGEN Philippines Holdings 39 2018 Corporation [PH] 31 May REDEFINING Science Applications 9; 35; 40; 41; 42 5 4/2018/00009166 2018 INGENUITY International Corporation [US] and45 Lubcanan Association for 18 May 6 4/2018/00009197 PANCIT YANING Cultural & Environmental 30 2018 Heritage [PH] 27 June Industria De Diseño Textil, 7 4/2018/00010993 A AFFINITY CARD 35 and36 2018 S.A. (Inditex, S.A.) [ES] 16 July 8 4/2018/00012127 LANTRONIX LANTRONIX, INC. [US] 9 2018 24 July Sapon, Rosalinda [PH] 9 4/2018/00013915 GIAN`S 30 2018 andSapon, Isagani [PH] 20 10 4/2018/00016607 September JG S.A.L.O.
[Show full text]
No Item Name Weight Price (Rs)
No Item Name Weight Price (Rs) 1 Black Forest 1.2Kg 3,600.00 2 White Forest 1.2Kg 3,600.00 3 Double Chocolate Cheese cake 1Kg 3,100.00 4 German Cheese Cake 1Kg 3,100.00 5 Cappuccino Fudge Cheese Cake 1Kg 3,000.00 Blueberry White Chocolate Cheese 6 Cake 1Kg 3,100.00 7 Strawbery Cheese Cake 1Kg 3,100.00 8 Strawberry Charlotte 1Kg 3,000.00 9 Ribbon Cake (Marzipan) 1Kg 3,000.00 10 Opera Gateaux 1Kg 3,000.00 11 Italian Almond Cake 1Kg 3,000.00 12 Fruit Cream Gateaux 1Kg 3,000.00 13 Chocolate Mud Cake 1Kg 3,000.00 14 Chocolate Fudge Cake 1Kg 3,000.00 15 Chocolate Chip Cake 1Kg 3,100.00 16 Chocolate Sponge Cake 1Kg 2,900.00 17 Chocolate Nut Browne 1Kg 2,900.00 18 Chocolate Butter Cake 1Kg 3,000.00 19 Chocolate Gateaux (Sponge) 1Kg 2,900.00 20 Cashew Nut Cake 1Kg 2,900.00 21 Mocha Butter Cake 1Kg 2,900.00 22 Pineapple Gateaux 1Kg 2,900.00 23 Vanilla Butter Cake 1Kg 2,900.00 24 Ribbon Cake(Icing) 1Kg 2,900.00 25 Fresh Fruit Tart 1Kg 2,900.00 26 Chocolate Gateaux Ganach 1Kg 2,900.00 27 Red Velvet Cake 1Kg 2,900.00 28 Coffee Gateaux Croquant 1Kg 2,900.00 29 Fudge Gateaux with Red Cherry 1Kg 2,900.00 30 Baked Apple Pie 1Kg 3,100.00 31 Orange and Chocolate 1Kg 3,100.00 32 Pinacalado 1Kg 3,000.00 33 Blueberry Mousse Cake 1Kg 3,100.00 34 Brandy Chocolate Cake 1Kg 3,000.00 35 Butterscotch Biscuits Gateaux 1Kg 3,100.00 36 Tiramisu 1Kg 3,100.00 37 Chocolate & Red Velvet 1Kg 3,000.00 No Cake Pieces Price (Rs) 1 Sacher 370.00 2 Fruit Tart 370.00 3 Cheese Cake with Blueberries 370.00 4 Chocolate Chip Cake 370.00 5 Chocolate Mousse Cake 370.00 6 Milk Chocolate
[Show full text]