Fraisier: Genoise filled with butter cream and fresh strawberries. Icing: Butter cream or fondant.

Poirier: Genoise filled with butter cream and poached pears. Icing: Butter cream or fondant.

Framboisier: Genoise filled with butter cream , lemon cream and fresh raspberries. Icing: Butter cream or fondant.

Croquembouche: Traditional French wedding cake. Cream puffs filled with vanilla & cherry brandy cream, topped with crispy caramel & white candied almond.

Babette’s chocolate cake: Genoise, chocolate ganache, Grand Marnier or Kalua Icing: Chocolate ganache icing or fondant

Delice: genoise topped with a fruit mousse and fresh fruits. No icing, a ribbon around the cake. Choice of fruit mousse: lemon, raspberry, strawberry, apricot, pear, passion fruit .

Succes Praline: Genoise , chocolate mousse, praline mousse (hazelnut and caramel). Icing: Chocolate ganache or fondant

Chocolate Marquise: Chocolate genoise, Chocolate mousse with Grand Marnier, fresh raspberries. Icing: chocolate ganache or fondant.

Cheesecake: New York style flavor: mango, red berries, passion fruit, strawberry, white chocolate, tiramisu, lemon, apricot, raspberry. Icing: fondant.

Chocolate Pistachio: Genoise, Chocolate pistachio ganache. Icing: Chocolate ganache or fondant.

Chocolate Nougat: Genoise , chocolate nougat marquise. Icing: chocolate ganache or fondant.

Crème Brulee: Genoise, crème brulee filling. Icing: Butter cream or fondant.