Amaretto

Although our Amaretto Cake stands on its own, grilling brings it to another entirely unique taste experience. How to grill: Heat 1 tablespoon of butter to a bubbling stage, next place a 1.5 – 2” slice of cake and cook approx. 30-45 seconds on each side until heated through (you want it to be warm on the inside and caramelized on the outside – do not overcook). Serve with a scoop of your favorite ice cream or whipped cream. When you serve it grilled to your guests you can tell them “you made it yourself”…we’ll never tell!

Other serving ideas: Grill as above but first dip in an egg/milk mixture and serve as a new style of French Toast OR cut into bite size pieces and layer with pastry cream or vanilla pudding in a pretty martini glass or parfait and top with your favorite chocolate

Limoncello

Like all of our cakes that stand alone here are some ideas on how to make it even more special: Heat 1 tablespoon of butter to a bubbling stage, next place a 1.5 – 2” slice of cake and cook approx. 30-45 seconds on each side until heated through (you want it to be warm on the inside and caramelized on the outside – do not overcook). Finish with Raspberry Sorbet or Raspberry Ice Cream or whipped cream OR for a larger group, and a stunning presentation, cut into bite size pieces and layer with pastry cream or vanilla pudding, fresh raspberries and ribbon a raspberry sauce throughout in that pretty trifle bowl you never get to use (or martini glasses for single servings) and be a star!

Chocolate Razz

If by some chance you have a couple pieces left over here is a way to make another special dessert with this Chocolate Razz cake: Make a box of instant vanilla pudding according to box directions and mix in
bite size pieces of leftover cake into pudding before putting in refrigerator to set. Once cold, spoon in individual martini glasses or parfaits and top with a couple of fresh raspberries or whipped cream. This will take your instant pudding to a gourmet level so make it your own!

Our full size cake serves 12-14 easily. For larger groups cut each cake in half, straight cut the slices about 1 inch wide and cut that in half leaving you with 1 inch x 2 inch finger slices, layer the slices (overlapping slightly) on your favorite platter, place a decorative bowl in center with fresh fruit or whipped cream. This makes a beautiful presentation and serves between 30-45 pieces.

Mango Coconut Rum

This island Mango Coconut Rum Cake stands on its own, grilling brings it to an even deeper taste experience. How to grill: Heat 1 tablespoon of butter to a bubbling stage, next place a 1.5 – 2” slice of cake and cook approx. 30-45 seconds on each side until heated through (you want it to be warm on the inside and caramelized on the outside – do not overcook). Serve with a scoop of your favorite ice cream or whipped cream.

When you serve it grilled to your guests tell them you are serving them their “island experience” – no air fare required… talk about an inexpensive vacation!

Other serving ideas: Grill as above but first dip in an egg/milk mixture and serve as a new style of French Toast OR cut into bite size pieces and layer with pastry cream or vanilla pudding in a pretty martini glass
or parfait and top with whipped cream.

Our full size cake serves 12-14 easily. For larger groups cut each cake in half, straight cut the slices about 1 inch wide and cut that in half leaving you with 1 inch x 2 inch finger slices, layer the slices (overlapping slightly) on your favorite platter, place a decorative bowl in center with fresh fruit or whipped cream. This makes a beautiful presentation and serves between 30-45 pieces.