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 candied carrots. Serve room temperature. (2 x 9” rounds per/cs.) Also Available in Strips.
Sacher    #117 Flourless chocolate cake topped with chocolate glaze. Better served at room temperature. Gluten-free. (2 x 9" rounds per/cs.)	Tiramisu Round    #112 Ladyfingers soaked with coffee liquor filled with mascarpone mousse. Serve cold. ( 2 x 9” rounds per/cs.)
Pear Tart     #151 Poached Pear with almond in sweet dough. Serve room temperature. (2 x 9" rounds per/cs.)	Dublin    #246 Bittersweet chocolate Guinness ganache with two layers of chocolate sponge soaked with Guinness Beer. Finished with chocolate glaze and chocolate crumbs. (2 x 9"rounds per case) Serve cold.

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