|All tiers that you select will consist
of seven layers. Each one will have four delicious layers
of rich, moist, cake and three layers of fresh filling.
They are created with the highest quality and freshest
Once you have selected the style of cake, the next step
is to choose the flavors. Create your tiers using one
or a combination of the following. For example one tier
might be vanilla chiffon cake the next tier devils food
- Vanilla Chiffon
- White cake with pure vanilla
- Devils Food
- Chocolate lovers, this one is for you.
- Marble - Vanilla
chiffon with swirls of devils food.
- Almond Pound Cake
- Italian almond paste, orange zest and vanilla sugar.
- Carrot Cake
- Traditional with carrots, walnuts and pineapple.
Velvet - A Louisiana specialty, devils food
with swirls of red.
- Italian Cream
- Texas style, pure vanilla pound cake with toasted
pecans and coconut.
- Spanish Vanilla
- Italian almond paste, toasted almonds, lemon zest
and dark chocolate shavings.
- Tiramisu - Creamy
Italian mascarpone cheese, lady fingers, chocolate
shavings and our specialty espresso syrup.
- New York Style Cheese
Cake - Philadelphia cream cheese, eggs, pure
vanilla and heavy cream. Made plain, white chocolate,
espresso and our specialty, cinnamon chip. Ask about
our wild berry compote that can be passed at the table.
- Amaretto Slice
- Almond pound cake made with pure almond paste and
orange zest. The layers are then splashed with amaretto
and layered with amaretto and chocolate amaretto mousse.
This selection is complete with cake and filling.
Dark Chocolate Glaze
White Chocolate Glaze
|We pride ourselves on all of our creations
here at Maries Gourmet Bakery. Our fillings are the finest
you will ever taste. Not only do we believe this but our
customers do as well. You can read their testimonials
on our web site.
Remember, your tier will have 3 layers of filling and
you can alternate the tiers if you choose. Example, The
bottom tier of your cake might be Vanilla chiffon cake
with Vanilla Bavarian Cream with fresh sliced strawberries.
The next tier or top tier can be devils food cake with
- Vanilla Bavarian -
Rich pure vanilla mousse. This selection goes well
with any one of our cakes. Our most popular tier using
this filling is white chiffon cake with vanilla Bavarian
and fresh sliced strawberries.
- Chocolate Mousse -
Dark chocolate mousse made from imported chocolate,
egg yolks, sugar and heavy cream. We suggest the devils
food cake for the chocoholics. It also goes well with
the marble cake or vanilla chiffon cake. Add fresh
raspberry compote to be passed at the table.
- White Chocolate Mousse
- Switzerland white chocolate combined with a Sabayon
(cooked egg yolks and sugar) and cold fresh whipped
cream. We layer the mousse with fresh curls of white
chocolate. The result is a silky smooth rich mousse
with a light crunch. We recommend this filling with
our devils food cake and add fresh raspberries.
- Chocolate Swirl -
Vanilla Bavarian swirled with chocolate mousse.
- Lemon Curd - Fresh
squeezed lemon juice, lemon zest, vanilla sugar, whole
eggs and unsalted butter. This filling is cooked,
cooled and then blended with vanilla Swiss buttercream.
The result is real fresh lemon taste. We recommend
choosing the white chiffon cake and fresh sliced strawberries
or raspberries for a great combination.
- Passion Curd - Made
exactly as the lemon curd but we substitute the lemon
juice for fresh passion fruit juice. This selection
goes very well with the devils food cake and fresh
- Cream Cheese - Philadelphia
cream cheese, whole unsalted butter, vanilla
sugar. We use this filling for our carrot cake. Add
a touch of white vinegar and you complete the traditional
Red Velvet filling. For the Italian Cream Cake we
use the standard cream cheese filling plus Italian
- Hazelnut Cream - Vanilla
Bavarian, Swiss buttercream, Italian hazelnut paste
and a hint of Italian espresso. Highly recommended
with the marble cake.
- Swiss Buttercream
- Egg Whites, vanilla sugar and whole butter. We steam
the egg whites and sugar until the sugar dissolves.
Then we whip it up until it turns to marshmallow.
Fresh butter is then added. The result is a very smooth
rich buttery taste. The Swiss buttercream is also
used as a off
white cake icing. Add fresh apricot jam for the Spanish
- Chocolate Buttercream
- Swiss buttercream with the addition of melted dark
chocolate. This filling goes well with the Vanilla
chiffon cake, Marble cake, Spanish vanilla cake or
Devils food cake.
- German Chocolate -
Condensed milk, eggs, shredded coconut, and toasted
pecans. Use the devils food cake for a traditional
German chocolate cake.