Cakes

Imperial    #107 Chocolate mousse, vanilla crème brulee, almond joconde with wood grain décor and vanilla sponge. ( 2 x 9” rounds per case) Serve Cold	Edelweiss    #111 Almond Dacquoise, raspberry coulis, white chocolate mousse, ladyfingers, and crunchy bottom( 2 x 9” rounds per case) Serve Cold
Chambord    #172 Raspberry almond joconde filled with bittersweet chocolate mousse and fresh raspberries. A layer of chocolate sponge and dacquoise. Serve cold. ( 2 x 9” rounds per/cs.)	Carrot Cake    #229 Carrot cake surrounded with diced almond joconde. Finished with cream cheese icing, clear glaze and shredded fresh carrots. Serve Room Temperature. (2 x 9” rounds per/cs)
Sacher    #117 Flourless chocolate cake topped with chocolate glaze. Better Served at Room Temperature. (2 x 9" rounds per case)	Tiramisu Round    #112 Ladyfingers soaked with coffee liquor filled with mascarpone mousse. Serve Cold. ( 2 x 9” rounds per/cs.)
Ballade     #102 Bavarian Crème and chocolate mousse surrounded by ladyfinger topped with chocolate shavings. Serve Cold (2 x 9” rounds per case)	Pear Tart     #151 Poached Pear with almond in sweet dough. Serve Room Temperature. (2 x 9" rounds per/cs.)

Symphony Pastries
1263 Glen Avenue, Suite 220 • Moorestown, NJ 08057
Telephone: 856-727-9596 Fax: 856-727-9665
e-mail: info@SymphonyPastries.com