Temptation Cakes

Shortbread base, raspberry jam and sponge filled with an amazing flavoured hazelnut mousse surrounded by caramel swirls and topped with a thin layer of chocolate ganache.

Rich moist dark chocolate mudcake filled with whisky flavoured ganache and dressed with a gold dusted chocolate flower.

Chocolate sponge topped with cherries and cream cheese on a biscuit base, dressed with more cherries and lashings of shaved chocolate.

Layered caramel butter cream cake between sponge roulade decorated with lashings of crushed pecans and caramel rosettes

Moist carrot cake combined with walnuts, pineapple and a hint of golden syrup, topped with our own cream cheese icing.

A creamy light delicious chocolate mousse delight on a chocolate cake base, elegantly dressed and sprinkled with cocoa.

Chocolate sponge cake layered with chocolate ganache, topped with white and dark chocolate frills.

Alternating layers of white and dark chocolate mousse between a moist chocolate mud sponge, dressed with large ivory chocolate curls in the centre, surrounded by truffle balls.

North Queensland mangoes with vanilla sponge, laced with our own mango liqueur.

Traditional mud cake dressed with homemade rum chocolate ganache.

Very moist flourless boiled orange tea cake, based on a homemade almond meal recipe and dressed with glazed almonds.

Pavlova dressed with lashings of cream, as well as kiwifruit, peaches and passionfruit.

A traditional Italian recipe for the lovers of coffee.

Three layers of delicious white, milk and dark chocolate cream cheese cake.

A delicate cheesecake with a layer of apple and sultanas soaked in rum and topped with macaroon lattice 

Baked ricotta cheesecake with just the right hint of coffee and almond, dressed with shortbread streusel and curls of white and dark chocolate.

Our traditional baked cheesecake topped with lashings of whole glazed blueberries.

A tantalising creamy baked cheesecake topped with our special caramello fudge.

Ripe plump cherries glazed on top of a creamy baked cheesecake.

Tangy and creamy citrus top to a creamy baked cheesecake, decorated with a chocolate web.

Tropical glazed mango on top of a creamy baked cheesecake.

A traditional creamy, light and delicious New York baked cheesecake.

Whole raspberries glazed on top of a creamy baked cheesecake.

Sweet and sharp tangy lemon and lime chilled cheesecake.

European styled apple and almond swirl on a shortbread base dressed with lattice pastry and finished with a jam glaze 

Baked pastry high top pie full of cherries made from a traditional recipe.

A traditional lemon curd made with eggs, sugar, butter and lemon, encased in a butter shortbread.

Traditional chocolate and pecan filling on a shortbread base, dressed with cream cheese tails and half pecans.

A range of delicious tart ideal for finger food including: 

Caramel (3)

Custard (3)

Citrus (3)

Fruit (3)

Light and fluffy almond based pastry with delicious blueberries.

A traditional lemon curd made with eggs, sugar, butter and lemon, encased in a butter shortbread.

Tart base filled with a traditional creamy custard and sprinkled with nutmeg.

Almond meal pastry with plump date and figs, glazed with apricot jam.

A sweet tart shell filled with creamy custard, topped with a variety of fruits, and glazed.

Almond meal pastry with slow-poached pear and glazed.

Baked ricotta cheesecake with just the right hint of coffee and almond, dressed with shortbread streusel.

Light and creamy white and milk chocolate mousse on a sponge base, topped with white and dark chocolate shards.

In the traditional style, a light fluffy friend with plump sweet blueberries.

Creamy, light and delicious traditional New York baked cheesecake with blueberries.

Moist flourless boiled orange teacake based on a homemade almond meal recipe, dressed with glazed almonds.

A light choux pastry filled with creamy custard and dipped in chocolate.

Date pudding using a traditional recipe with a rosette of creamy caramel.

Traditional American recipe for the lover of chocolate and nuts.

Homestyle apple crumble just like grandma used to bake.

Crushed apricot and moist coconut for a fresh light taste.

A chocolate roulade base covered with a cherry filling then a layer of chocolate cream, another layer of roulade, a layer of cream cheese filling and topped with chocolate flakes and dusted with icing sugar.

Light and creamy coffee flavoured slice topped with chocolate ganache on a biscuit base.

Rich creamy caramel topped with a rich chocolate ganache.

Moist lashings of golden syrup, walnuts and carrot, topped with our special cream cheese.

A blend of ripe cherry and coconut, topped with dark chocolate.

A spiral scroll of almond butter cream, chocolate bits and flaked almonds rolled in chocolate ganache.

Layered coffee soaked sponge with coffee butter cream and chocolate ganache, finished with a couverture chocolate glaze.

Scrumptious truffle slice, simply and stylishly dressed.

Light and tangy citrus curd on a biscuit base.

Light and fluffy sponge with jam, dipped in smooth chocolate and sprinkled with coconut.

Macadamia nuts at the top and a delicious caramel filling on a sweet biscuit base.

Traditional mudcake dressed with rum and chocolate ganache.

Caramel butter cream swirled in a scroll of vanilla sponge, coated with crushed roasted pecan nuts.

Raspberries with moist coconut for that traditional taste.

A traditional Italian recipe for the lovers of coffee.

A creamy light custard between French pastry sheets topped with white fondant.

Moist, fluffy, delicious apple and rhubarb muffins with a sugar and cinnamon top.

Moist, fluffy, delicious muffins with local Queensland grown bananas, a puree centre and dipped in white chocolate.

Moist, fluffy, delicious muffins with plump juicy sweet blueberries topped with slithers of toasted almonds.

Moist, fluffy, delicious muffins with rich smooth melt-in-your-mouth chocolate, topped with a lattice of chocolate.

Lashings of wild berries and blueberries form this moist muffin, topped with a thick lattice of melt in your mouth white chocolate.

Cupcakes topped with icing of chocolate, passionfruit and pink.

Buttery light shortbread with a smooth rich chocolate ganache filling. 4 pieces per pack.

Buttery light shortbread with a creamy raspberry jam filling. 4 pieces per pack.

Buttery light shortbread with a creamy passionfruit filling. 4 pieces per pack.

Personnalise your cake by writing a note on a white chocolate plaque - up to 25 characters - please add your message in the comment box.