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Smooth Cake

  • $29.95
    Perfect with afternoon tea, dessert wine or after-dinner coffee, our petits fours a arrive in four luscious flavors vanilla, chocolate, chocolate-peppermint and raspberry. Each handmade petit four is eight ultrathin layers tall and combines airy sponge cake, smooth buttercream and a top layer of marzipan. Glazed with icing, the little cakes are topped with fondant cutouts in festive holiday designs. Wreath: Ultrathin layers of vanilla cake layered with vanilla buttercream and glazed with white icing.
  • $85
    The epitome of rich, fudgy decadence, this towering cake is a chocolate lover's dream come true. The fun starts with two luscious layers of deep, dark chocolate cake, enriched with Extra-Brut cocoa and a hint of coffee. The same top-quality cocoa gives the fluffy cream cheese frosting an intense, fudge-like flavor and the smooth, velvety character of the best chocolate ganache. Handcrafted by Chef Jamie Cantor and her team at L.A.
  • $80
    Classic New York-style cheesecake takes on delicious new dimensions with the creative additions of gooey salted caramel and apples. Handcrafted by pastry chef Jamie Cantor and her team at L.A.'s Platine Bakery, this traditional sour cream cheesecake is baked in a water bath for a velvety smooth texture. A crisp oat streusel adds a buttery, crunchy texture to the crust, and the cheesecake is topped with chopped, fresh apples with a decadent dark caramel sauce drizzled atop for the pice de rsistance.
  • $75
    The warming taste of cinnamon, ginger and cloves spice lend depth to this luscious pumpkin cheesecake. It's handcrafted by chef Jamie Cantor and her team at L.A.'s Platine Bakery, who gently bake the smooth, rich cake in a water bath to give it authentic New York-style richness. A crunchy graham cracker crust provides the perfect counterpoint to the fresh, tangy-sweet flavors of premium cream cheese, California dairy and real pumpkin puree, highlighted by the richness of Nielsen-Massey vanilla beans.
  • $75
    The bright, tangy taste of citrus gives this luscious lemon cheesecake a sunny character all its own. It's handcrafted by chef Jamie Cantor and her team at L.A.'s Platine Bakery, who gently bake the smooth, rich cake in a water bath to give it authentic New York-style richness. A crunchy graham cracker crust provides the perfect counterpoint to the fresh, tangy-sweet flavors of premium cream cheese, sour cream and pure lemon oil, highlighted by the creamy richness of Nielsen-Massey vanilla beans.
  • $75
    Classic New York-style cheesecake takes on delicious new dimensions with the creative additions of gooey salted caramel and savory pretzels. Handcrafted by pastry chef Jamie Cantor and her team at L.A.'s Platine Bakery, this traditional sour cream cheesecake is baked in a water bath for a velvety smooth texture. The rich vanilla-bean cake is swirled with buttery ribbons of homemade salted caramel sauce, all perfectly balanced by the pretzel crust.
  • $75
    Delight cheesecake purists with the ultimate version of a classic American dessert. Handcrafted by chef Jamie Cantor and her team at L.A.'s Platine Bakery, this authentic New Yorkstyle cheesecake is gently baked in a water bath to give it a wonderfully smooth, rich texture. Flecked with bits of Nielsen-Massey vanilla beans, the filling of fresh, tangy premium cream cheese and sour cream contrasts with the delicate crunch of the traditional graham cracker crust.
  • $80
    Classic New York-style cheesecake takes on delicious new dimensions with the surprising addition of salty peanut butter and a rich chocolate ganache. Handcrafted by pastry chef Jamie Cantor and her team at L.A.'s Platine Bakery, this traditional sour cream cheesecake is baked in a water bath for a velvety smooth texture. Tangy cream cheese is swirled with peanut butter on a sweet chocolate crust.