Sweet Thea » hazelnut

Thea’s Wedding Cake Flavors for 2011 Season

laurie — Tue, 15 Feb 2011 01:07:27 +0000

Only a few years ago, brides didn’t have much choice in wedding cakes flavors – only heavier cakes like traditional english fruit cake could be used to fashion beautiful multi-layer tiered cakes. But things have changed – your cake both look pretty and taste delicious!

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.

Click here to book a consultation now!

Hazelnut Cake with Wildflower Honey Frozen Mousse

laurie — Sun, 04 Oct 2009 12:00:42 +0000

Brown butter hazelnut cake with wild flower honey frozen mousse, blackcurrant grand fir sorbet, marionberry compote and whipped crème freche.

Served at Sooke Harbour house March 24 2004.

Cherry Hazelnut Cake

laurie — Tue, 22 Sep 2009 08:19:59 +0000

Cherry, brown butter, hazelnut cake, with a warm cherry, loganberry, lemon thyme compote, Fromage frais mousse, caramel sauce and sorrel cream.

Served at Sooke Harbour house June 2004.

Pear Struedel with Hazelnut Parfait

laurie — Tue, 30 Jun 2009 09:00:00 +0000

Caramelized pear strudel with a frozen hazelnut parfait, chocolate, sweet marjoram foam, and Grand Fir caramel sauce.

Served at Sooke Harbour house Friday October 3 2003.

Lemon Eucalyptus Poached Pear with Dacquoise & Cake

laurie — Tue, 19 May 2009 09:07:24 +0000

Lemon eucalyptus poached pear with toasted hazelnut dacquoise and dark chocolate granache cake, a chocolate and rosemary cream filled flute, a pear and mint puree, and crème anglais.

Served at Sooke Harbour house Tuesday September 30 2003.

2 Hazelnut additions to the dessert tray – banana mousse cups and a financier

laurie — Tue, 05 May 2009 09:18:59 +0000

Last week at the Club I added two new desserts to the regular dessert tray., both using a little hazelnut.

Here they are: chocolate banana mousse cups, garnished with caramelized banana and candied hazelnut; and a raspberry hazelnut financier cake and fresh berries, garnished with a black pansy.

chocolate banana mousse cup

raspberry hazelnut financier cake

Vancouver Club dessert tray, April 2009

Spitale – Leisk wedding (photos by Invisionation)

laurie2 — Thu, 23 Apr 2009 10:35:56 +0000

Maria and Andy kindly forwarded us these great photos by Vincent L. Chan of Invisionation Photography, showing her Sweet Thea cake in action!

The first tier was passionfruit, while the second and third were Milk Chocolate Hazelnut, with a crunchy base. Thanks for sharing your happiness Maria!

Photo: Vincent L. Chan Invisionation Photography www.invisionation.com

Date: August 30, 2008

Location: Westwood Plateau, Coquitlam (where is that?)

Guests: 200

Caterer: Karen Morgan, Bluebird Bakery

Photographer: Vincent L. Chan, Invisionation Photography

1st tier: passionfruit

2nd & 3rd tiers: Milk Chocolate Hazelnut, with a crunchy base

Slab cake served.