New Renaissance Cakes

Flavors & Fillings Cappuccino Mousse Cake For the latte-loving Seattle couple. Our rich dark chocolate cake is generously drizzled with an espresso syrup, enhanced with a layer of caramel, and filled with decadent mocha mousse. Raspberry White Satin Cake A popular and delicious classic. Layers of moist white cake are soaked with our homemade raspberry liqueur and topped with a deeply flavored white chocolate raspberry mousse. Fine Dark Belgian Chocolate Cake For the chocolate purist. Smooth, refined, and ultimately luscious. Triple chocolate cake layered with chocolate ganache, and our signature Belgian chocolate mousse. Bananas Foster Cake This elegant dessert has been reinterpreted for your wedding cake. Moist, light, fresh banana cake topped with smooth caramel and a dark rum-caramel mousse. Chocolate-Orange Cake These two flavors complement each other deliciously. Dark chocolate cake, drizzled with a Grand Marnier syrup, layered with an orange-dark chocolate mousse, enriched with candied orange bits. Citron Cake A summertime favorite. Everyone loves this light, clean flavor. White satin cake is topped with a layer of traditional, English-style lemon curd, homemade with fresh eggs, sweet cream butter, and lemon zest, and then filled with an airy lemon mousse. Toasted Hazelnut Cake A symphony of refined taste. Toasted Hazelnut Cake has a layer of dark chocolate ganache spread on top before being lavishly filled with hazelnut-brittle chunk mousse. Almond Orange Blossom Layers of almond cake, drizzled with orange blossom water, and filled with orange water flavored mousseline. The combination of almonds and orange flower water define this Mediterranean-inspired cake. White Wedding Cake A white chocolate butter cake filled with vanilla bean crème fraiche pastry cream and white chocolate mousse. A traditional white wedding cake made far more interesting. Lemon-Poppyseed Cake We have further enhanced these classic flavors to create a delicious showpiece. Poppyseed-studded lemon cake is soaked in a sweet-tart lemon syrup, spread with our own lemon curd, and layered with lemon mousse.

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