Sweet Tooth Menu

Our Colossal Carrot Cake features two layers of moist, spicy carrot-laden cake with crushed pineapple, walnuts and coconut, all filled and covered with our delectable cream cheese icing. A mixture of sweet coconut and walnuts covers the top of the cake a white chocolate drizzle finishes it. Toasted almonds skirt the sides.

Three moist layers of stunning Red Velvet filled and topped silky cream cheese icing and finished with melt-in-your-mouth white and dark chocolate shavings and white chocolate drizzle; this cake is sure to be your new favourite.

Four layers of decadent chocolate cake separated by rich chocolate fudge icing. Finished with a dark chocolate glaze and skirted with fine pajets.

Yum! Yum! … cinnamon bun! To create this over-the-top cheesecake, we’ve swirled the traditional cinnamon bun filling of real butter, brown sugar and cinnamon into our vanilla cake and topped it with rich vanilla-cinnamon cheesecake, cream cheese icing and a dusting of cinnamon sugar.

Candied pecans and milk chocolate chunks wrapped in a vanilla cheesecake batter, topped with a white fond, brownie cubes, more pecans and chocolate chunks, then drizzled with chocolate and caramel.

Made with your favourite candy bar, this delicious cake is sure to please! A chewy blondie layer (blonde brownie) is topped with a milk chocolate ganache and then smothered with peanut butter mousse that is jam-packed with chopped REESE peanut butter cups. Glazed with dark chocolate and covered with mini REESE peanut butter cups, peanuts and REESE peanut butter drizzle.

Mango flavoured cheesecake swirled with raspberries on a coconut shortbread pastry creates an exotic new taste. We top the cheesecake with mango cream, white chocolate curls and burgundy-coloured chocolate drizzle.

Reminiscent of an apple crisp, our Caramel Apple Cheesecake features Granny Smith apple chunks folded into a creamy caramel cheesecake topped with a baked streusel and drizzled with caramel

Two layers of moist honey infused cake covered with silky cream cheese icing finished with a glistening honey butterscotch glaze dripping down the sides.

Blueberries everywhere! We fold wild blueberries right into the batter, and even more into the fresh whipped cream topping. Then everything is enhanced with a drizzle of violet-toned chocolate.

A rich, coffee-flavored cheesecake nestled on a chocolate graham crust and topped with a layer of espresso-enhanced white cake. We cap it off with tiramisu cream and dusted cocoa.

500 mL.

473 mL.