Our recipes

Velvet Berry Symphony

A feast for the senses, our Velvet Berry Symphony cake layers fluffy red velvet sponge with a luscious mix of the freshest berries and a velvety cream cheese frosting. Garnished with hints of edible gold flakes, this cake is as opulent as it is delicious.

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • Edible gold flakes (for garnish)
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, and red food coloring. Mix well.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Fold in the mixed berries.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  8. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
  1. In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
  2. Gradually add the powdered sugar, mixing until well combined and fluffy.
  3. Place one cake layer on a serving plate and spread a layer of cream cheese frosting on top. Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
  4. Garnish with edible gold flakes.
  5. Slice and serve the Velvet Berry Symphony cake, and enjoy!

Store any leftovers in an airtight container in the refrigerator.

Espresso Chocolate cake

A coffee lover’s dream, this rich and moist chocolate cake is infused with aromatic espresso and layered with a creamy mocha ganache. Elegantly finished with dark chocolate shavings, it’s the perfect balance of bitter and sweet for an indulgent escape.

Ingredients:

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup strong brewed espresso, cooled
  • 1/2 cup boiling water
  • For the mocha ganache:
  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate, finely chopped
  • 2 tablespoons brewed espresso
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined.
  3. In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until well blended.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Stir in the brewed espresso until the batter is smooth.
  6. Gradually add the boiling water, stirring until the batter is thin.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  1. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
  2. While the cakes are cooling, prepare the mocha ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate and brewed espresso. Let it sit for 1-2 minutes, then whisk until smooth and well combined.
  3. Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of mocha ganache on top. Place the second layer on top and cover the entire cake with the remaining ganache.
  4. Decorate with dark chocolate shavings.
  5. Chill the cake in the refrigerator for at least 1 hour before serving to allow the ganache to set.