Sweet Thea is proud to offer cakes that not only look good – but taste wonderful.  Here are the wedding cake flavors that will be available throughout this wedding season:

Almond Mocha Almond sponge cake soaked with espresso, with mocha buttercream and chocolate ganache

Caramel Blackout Extreme chocolate espresso cake layered with caramel and caramel buttercream

Chocolate Hazelnut Chocolate blackout cake with hazelnut buttercream

Chocolate Mocha Chocolate chiffon cake with mocha buttercream

Chocolate Raspberry Chocolate chiffon cake with raspberry mousse

Double Chocolate Chocolate chiffon cake with chocolate mousse

Fruit Cake Traditional Dark English Fruit cake

Lemon Lemon sponge cake with lemon mousse

Lemon Chocolate Lemon sponge cake with chocolate ganache

Mango Vanilla chiffon cake with mango mousse

Milk Chocolate Almond Almond sponge cake with milk chocolate mousse

Pumpkin Caramel Pumpkin sponge cake with caramel buttercream

Pumpkin Philly Pumpkin sponge cake with cream cheese icing

Red Velvet Red velvet cake with cream cheese icing

Raspberry Tuxedo Chocolate and vanilla cake layered with chocolate and vanilla mousse and fresh raspberries

Raspberry Tuxedo photo by Audra's Photography www.audrasphotography.com

Vanilla Vanilla chiffon cake with vanilla buttercream

Vanilla Passion Fruit Vanilla sponge cake with passion fruit buttercream

Vanilla Pistachio Vanilla chiffon cake with pistachio buttercream

Vanilla Raspberry Vanilla chiffon cake layered with vanilla and raspberry mousse and fresh raspberries

Did you know? You can choose different flavors for different tiers of your cake.

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These are the delicious goodies they were able to sample, hand-created by Thea herself:
• Dark Chocolate dipped Strawberries
  drizzled with white chocolate
• Raspberry Truffle Tartlet
  Sweet tart shells filled with dark chocolate ganache and topped with fresh raspberries
• Lemon Tart
  Sweet pastry shell filled with lemon curd and candied lemon zest
• Opera Cake
  Almond biscuit soaked with espresso, layered with mocha buttercream and chocolate ganache
• Pumpkin Cheesecake
  with candied walnuts
• Cardamom Marshmallows
  dipped in milk chocolate
• Almond Slice
  Slivered almonds and honey caramel on a buttery crust
• Profiteroles
  ‘Cream puffs’ filled with vanilla cream and chocolate mousse

Served at Sooke Harbour house Friday August 15 2003

The French like to give away Chocolate Truffles during Christmas – what a sweet tradition!  Often served with coffee, truffles are simply balls of chocolate (melted with varying amounts of egg, butter, cream or sugar) that are coated with chocolate or rolled in cocoa powder.  This base mixture can be used for many different flavor possibilities – brandy, rum, cinnamon, vanilla, coffee, whiskey, ginger, marshmallow, lavender, even paprika – almost endless combinations and varieties!  The flavoring process can be as simple as just adding the flavor (such as rum), or very complicated, combining multiple ingredients in a delicate sequence.

Muscadines are long truffles dipped in chocolate, and sprinkled with icing sugar, while Chamberry truffles (truffettes) add praline and fondant icing to create a delightful taste and texture.

I love making chocolate truffles, and have been learning different ideas and techniques since before I went to cooking school (a happy slave to my sweet tooth!). I have never used eggs in my truffle recipes – I prefer chocolate and cream as the base, and have had great results. Traditionally  made with dark chocolate (my personal preference),  some people prefer the less-bitter milk chocolate. I advertised truffles as wedding favors on my first website, and still happily fill custom orders…

The most popular flavors I sell are Brandy, Cinnamon, Espresso, Ginger, Mint, Orange and Tea; of course I can do custom flavors as well.   If you are interested in having chocolate truffles for your wedding or any other occasion, just let me know!

Almond cake soaked with espresso syrup, layered with coffee butter cream and chocolate ganache, garnished with gold flakes.

Today I created 5 desserts for the Club’s regular dessert tray – this is how they looked in the kitchen, before they were plated. This is my first try at photoing pastries in a commercial kitchen under bad lighting – sorry about the quality, I am sure a little practice will improve my photos!

MAPLE PECAN TART
with the flakiest crust you can imagine! What makes them especially delicious is using maple syrup, instead of corn syrup, for the tart – yum!!! Maple syrup, pecans, brown sugar, eggs and butter.

APPLE ALMOND STREUSEL TART
Melt-in-your-mouth! A delicious crumble topping (without oats), with finely ground almonds, butter, flour and sugar..

ESPRESSO-LACED MILK CHOCOLATE MOUSSE CAKE
The milk chocolate mousse is layered with a rich marzipan chocolate cake, thin thin layers finished with a silky chocolate glaze

FRUIT TARTS with VANILLA PASTRY CREAM
Raspberries or Blackberries (fresh, from Mexico). The pastry shells are painted with chocolate, so the moisture of the cream doesn’t make the pastry soggy. Delicious. (Some bakeries call these tarts ‘flan’, but they really aren’t, as there is no frangipan used). The berries are coated in an apricot glaze, to preserve their freshness and give that nice shine, then decorated with gold flakes.

LEMON TARTS with SILVERED PISTACHIOS
Classic dessert! No need to get fancy with this recipe – nothing to improve!