Monday, November 29, 2010

Holiday Cupcakes at Phoenix Electric Parade

Cake Contessa will be selling cupcakes and hot chocolate at the Phoenix Electric Light Parade during the Parade. We will be in front of the bakery on 7th street between Camelback and Highland.

Holiday Cupcakes at Phoenix Electric Parade
Time Saturday, December 4 · 6:30pm - 10:00pm

Location Cake Contessa
4711 n 7th street
Phoenix, AZ

If you have any questions oe would like to place an order please call 480-720-7104

Sunday, November 28, 2010

Gluten-Free Christmas Sugar Cookies

Gluten-Free Christmas Sugar Cookies

3 cups powdered sugar
2 cups granulated sugar
2 cups butter
6 eggs
1 Tbsp salt
1/4 cup vanilla
1 cup amaranth flour
2 cups potato starch
2 cups sweet rice flour
4 cups brown rice flour
2 Tbsp xanthan gum
3 Tbsp baking powder
Preheat oven to 325. Mix together the flours, starch, xanthan gum and baking powder with a whisk until well-combined. Set aside. Cream together the sugars, butter, eggs, vanilla and salt. Add flour mixture, about 1/4 at a time, stirring with a wooden spoon. Once the flour mixture is mostly incorporated, knead the dough in the bowl, slowly punching the dough down in the middle and folding the sides of the dough into the middle. Or, put the dough on a non-stick surface (like a silicone mat or a marble slab), and knead it on there. The mixture will have the consistency of Play-Dough, but not too soft. If it is too dry, add a Tbsp of water at a time until it will gather into a ball. Resist adding water if at all possible. The dough works best if it is not very moist.
Roll out your cookies and cut them unto your shapes.Brush with egg and sprinkle with colored sugars.

Friday, October 29, 2010

Candy Lady Apples!

Thoughts about candy apples, I think apples are beautiful, Normally I do not use the red food color although traditional I think a clear candy shell allows the apple to be itself! I also do not use the cinnamon but there is nothing wrong with that either, If using cinnamon I would suggest using a cinnamon jolly rancher just throw it in with your ingredients. Also recommend just literally for 15 seconds boil a pan of water and dip your apples to remove the wax, Make sure they are completely dry before you dip them in the candy.

Candy Apples

6-8 Pink Lady, Gala, or McIntosh Apples
2 cups granulated
1 1/3 cups light corn syrup
2/3 cup water
15 to 20 drops red food color( optional)

Special Equipment: 6 apple sticks

Put 3 inches of water in a 3 1/2-quart saucepan and bring it to a boil over high heat. Insert the stick into each apple. Dip the apples, 1 at a time, into the boiling water for 20 seconds to remove the wax coating. Wipe dry with a paper towel. Transfer apples to a half sheet pan lined with parchment paper or a silicone baking mat and set aside.
Combine the sugar, corn syrup and water in a 2-quart saucepan and set over medium heat. Cover and bring it to a boil, 4 to 6 minutes. Remove the lid and clip on a candy thermometer. Continue cooking the syrup until it reaches 300 degrees F hard crack, approximately 15 minutes. When the syrup reaches temperature, take the pot off the heat and remove the thermometer. food coloring, and optional jolly rancher stirring thoroughly to combine. Cool until the bubbles calm and begin to subside, about 3 minutes.
Dip each apple in the warm syrup, turning slowly to coat. Continue to turn, allowing the excess to drip back into the pot. Cool the apples completely on the prepared half sheet pan. Wrap individually in waxed paper and plastic wrap or store for 2 to 3 days in an airtight container.

Wednesday, October 13, 2010

Thanksgiving Dinner Delivered

Cake Contessa deliverers Thanksgiving dinner to your door Hot and ready to eat! See menu below!
Turkey options
Herb butter roasted
Apple cider marinated
Chipotle maple glazed
All turkey is accompanied by gravy
Pancetta sage
Bacon-Herb and Apple
Dried Apricot Rosemary Stuffing
Mashed potatoes
Horseradish Mashed Potatoes
Your choice of 3
Homemade cranberry sauce
Broccolini with Smoked Paprika, Almonds, and Garlic
Green beans
Glazed carrots
Butternut squash soup
Sweet potatoes
Corn pudding
Braised Turnip Greens with Turnips and Apples
Garden salad
cranberry pecan spinach salad
Biscuits or Homemade rolls
Pumpkin pie

Sunday, September 26, 2010

White Bean Bruschetta

White Bean Bruschetta
1 15 oz. can or jar of good quality cannellini beans
1 tablespoon olive oil
1 fat clove of garlic)
Pinch of sea salt
½ ounce of parmesan or ramono
8-10 leaves of basil
Large batard or similar loaf of bread
Kalamata olives

Slice the bread into 1-inch thick slices and place the slices in a grill pan over medium-high heat for about 4-5 minutes a side. You can do this dry, or you can brush olive oil on each side, depending on your preference. You will need somewhere between 6-8 slices for 1 can of beans.

In a small saucepan, heat the olive oil and cook the green garlic for 3-4 minutes over medium-high heat, until it is soft and fragrant. Do not brown the garlic.

Add the cannellini beans and warm through. Blend the cannellini/garlic mixture in a food processor or blender, adding a pinch or two of salt to taste. I left the consistency a little chunky.

To assemble the bruschetta, spread a couple of tablespoons of the white bean puree on the toasted bread. Then sprinkle on a few ribbons of basil add olive and tomatoe drizzle in olive oil.

Wednesday, September 22, 2010

The diffrence between a Chef and a Cook

The terms cook and chef are used so often interchangeably that their demarcating line has become somewhat blurred. But technically speaking, a chef is someone who necessarily obtains a professional degree and prepares food in a professional setting. A cook, on the other hand, may not be professionally trained and may or may not be working in a professional setting.

A cook can be a member of a household staff who prepares food and manages the kitchen staff. Often, big households employ a cook-housekeeper. A chef, on the other hand, is likely to be heading a team of cooks in a restaurant or hotel. A cook is considered an inferior title than that of a chef. Domestic staff in modern households are generally expected to be good cooks also. They may do all kinds of other household duties apart from cooking for the members of the family they work for.

A chef, on the other hand, even if employed in a large household, normally would stick to cooking alone. A chef is also more of a technical title and is further listed according to specializations like in any other profession. Therefore, you can have a Chef de Cuisine who is in charge of the functioning of the kitchen and its functioning. He may or may not cook but simply manage the team in the kitchen. Sous Chef who is in charge specifically of the cooking and supervision of the staff. Both these titles define mainly supervision-related duties. Chef de Partie are the people who specifically get down to the nuts and bolts of cooking. Among cooks who work as junior staff in a hotel or restaurant kitchen, the classifications can be as follows: A Sauté cook takes care of all sautéed dishes and sauces and cooks fish if there is no specialist fish cook around. A Roast Cook is responsible for broiling, grilling and baking while a Vegetable cook, as the name suggests, takes care of soups and vegetable dishes
Are you wondering why do you care? Because when your taking about your food or party you want to make sure the person in the other room knows what there doing, If not it could be a recipie for disaster!

Friday, September 10, 2010

Cake Contessa's Chocolate Chip Cookies

Chocolate Chip Cookies
From the kitchen of Cake Contessa
#1 butter
2 ½ cups dark brown sugar
2 ½ cups white sugar
4 eggs
2 tablespoons vanilla
3 1/2 cups all purpose flour
1tsp baking soda
1 tsp baking powder
#1 chocolate chips
2 tablespoons vanilla

Cream butter and both sugars together until light and fluffy about 4 minutes, add eggs slowly until incorporated add vanilla, Stir all dry ingredients together and add slowly. Last add chocolate chips, Bake at 350 for 8-12 minutes, cool slightly before removing from pan:)

Sunday, August 29, 2010

Designer Birthday Cakes

It was recently my friend Michelle's birthday. I asked her if
I could make her cake because I new she was one of those ladies who appreciates the over the top look. When designing a cake that is for an occasion that is not a wedding you have to be careful that the cake even though its stacked doesn't look like a wedding cake. And still keeping up with the cake trends. When I asked her what she liked the first thing she said was CHOCOLATE! lol, The chocolate fondant look is a huge trend right now, I was super excited about that. Next she said color! What a beautiful combination color and chocolate brown. I thought different shades of purple would be a different combination than the average pink and brown. Another one of Michelle's favorite things are jewels, The wires coming out of the cake have beautiful diamonds. And her favorite flower is the Stargazer Lilly, which is made from purple fondant to match the rest of the cake. She loved her cake and we loved making her birthday cake just a little over the top! The Flavors were chocolate with ganache filling and vanilla bean buttercream. Prior to the event Michelle wanted her cake to be a surprise, sometimes giving your cake designer that freedom is priceless...Leting us design your cake may be the best surprise of your party!

Sunday, July 25, 2010

Gourmet cupcakes!

Cake Contessa's Gourmet Cupcake Menu

Turtle~ Dark chocolate cake with caramel filling topped with dark chocolate ganache frosting and pecans, drizzled with caramel.

Orange Blackberry~ refreshing vanilla orange cake with a blackberry mousse

Watermelon~ watermelon cupcake with watermelon filling and a light lime frosting.

Black and White~ dark chocolate and vanilla cake with strawberry mousse

Margarita~ lime cake with lime tequila filling and a slightly spiked margarita frosting.
Chocolate covered strawberry~ chocolate, strawberry marble cake with vanilla frosting and a chocolate covered strawberry.
Black forest~ dark chocolate cake with sour cherry mousse lightly soaked in kirsch.

Mexican~ milk chocolate cake with hints of cinnamon and almond filled with dulce de leche.

Strawberry shortcake~ snow white vanilla bean cake with fresh strawberry and whip cream center.
Apple Martini~ Sour apple and vodka cupcake frosted with a sour apple buttercream, rimmed with sugar crystals.
Rocky Road~ Chocolate cupcake frosted with a chocolate buttercream with marshmallows and walnuts
Triple Coconut~ Coconut cake with coconut filling and toasted coconut frosting.

Carmel Apple~ Apple spice cake with caramel filling, brown sugar cream cheese frosting.

Raspberry kisses~ chocolate cake with raspberry filling, chocolate frosting and a fresh

Vanilla hazelnut~ chocolate hazelnut mousse filling, topped with a hazelnut brittle

Key west~ key lime cake with lime curd, a toasted meringue frosting sprinkled with graham crackers.
Coco Kailua~ chocolate cake with white chocolate Kailua filling espresso butter cream

Smores~ dark chocolate cake fudge center toasted marshmallow, and graham cracker sprinkles.
Tropical passion~ white chocolate cake with passion fruit filling.

Strawberry daiquiri~ strawberry cupcake baked with a “shot” of rum and fresh lime zest, centered with strawberry puree, topped with fresh whipped cream

Mango Lime Chili & Salt ~ mango cupcake with fresh lime and chilis, frosted with a fresh mango and lime buttercream, topped with blended chili powders and salt .
Gluten free options
The Gourmet cupcakes are $48.00 a dozen plus tax
Regular cupcakes are 42.00 per dozen plus tax
Delivery is free for orders over 2 dozen.

Saturday, July 10, 2010

Evolution of Cake

Cake, cupcakes, cake truffles, and lollycakes, The evolution of cake from yesterday to today. Cake now is a form of art not just something to eat. We have gone from wedding cakes that are white, chocolate, or lemon with jam fillings to a vanilla orange cake with blackberry mousse and chambered butter cream or chocolate cake with milk chocolate cake and fresh strawberries. Flavors are unlimited!

Cupcakes are now filled or unfilled decorated in ornate sugar flowers, glimmering candy beads and custom sugar sculptures, and not in confetti sprinkles.

Cake truffles and lollycakes are the newest cake trend, these little bites of goodness are a moist cake that is mixed with frosting and hand dipped in chocolate and a lollycake is a cake truffle on a stick sometimes planted in real grass for an ever the top look for any occasion. You can now have any type of cake delivered right to your party, event, office or front door.

Monday, July 5, 2010

Ice cream

Here it is this is the ice cream recipe I use for ice cream and ice cream cakes, there is only one variation here but use your imagination!

Ice Cream
From the kitchen of the Cake Contessa

5 cups heavy cream
2 1/2 cups whole milk
Pinch salt
1 ½ cups sugar
1 vanilla beans
12 large egg yolks
Strawberry Cheese Cake Ice Cream:
1 1/2 cups strawberry preserves, no sugar added
1/2 frozen strawberry cheesecake, cut in large chunks
10 large fresh strawberries, halved
To make the vanilla ice cream: Combine the cream, milk, salt, and 1 cups of the sugar in a large pot. Split the vanilla beans down the middle lengthwise and scrape out the seeds with a paring knife; add them to the pot and toss in the pods for added flavor. Place the cream mixture over medium heat, and bring up to a simmer; stirring with a wooden spoon to dissolve the sugar this should take about 15 minutes. Shut off the heat, cover the pot, and allow the cream mixture to steep for 15 minutes to further infuse the vanilla flavor.
In the meantime, combine the egg yolks in a large mixing bowl and blend them lightly with a wire whisk. Gradually add the remaining 1 cup of sugar and continue to whisk until the sugar is completely dissolved and the eggs are thick and pale yellow; about 6 minutes.
Using a large ladle or measuring cup, temper the eggs by gradually whisking in about 2 cups of the hot cream mixture. Return this back to the rest of the cream in the saucepan and turn the heat to medium-low. Stir constantly until the custard thickens and leaves a path on the back of a spoon when you run your finger across it, about 10 to 12 minutes (do not let boil.)
Pour the vanilla custard through a fine strainer into another pot* and chill completely in a sink full of ice, stirring here and there; this should take about 1 hour. Ideally, let the ice cream base "age" overnight in the refrigerator before churning in an ice cream maker to improve the flavor and texture of the final product – but it is still good if you decide to process it right away. Divide the ice cream into quarts** and churn each in an ice cream maker according to manufacturer's directions. When done, the ice cream will be the consistency of "soft serve." ***To harden the ice cream fully, freeze in plastic covered containers.
Flavor Variations:
To make the Strawberry Cheesecake Ice Cream: Mix the strawberry preserves into the vanilla custard just before you start churning in the ice cream maker. Add the pieces of strawberry cheesecake and fresh strawberries after churning while the ice cream is in the "soft-serve" stage. Continue to churn for an additional 5 minutes

Friday, July 2, 2010

Berry luscious shortcake

Berry luscious shortcake

For biscuits
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons cold unsalted butter, cut into bits
1 cup well-shaken buttermilk

For filling
12 oz raspberries (about 3 cups)
6 oz blackberries (about 1 1/2 cups)
2 tablespoons sugar
4 oz blueberries

For cream
1 cup well-chilled heavy cream
1 tablespoon sugar

Make biscuits:
Put oven rack in middle position and preheat oven to 450°F.
Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms.
Drop dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.

Make filling:
While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries.

Make cream:
Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on each of 6 plates. Top each with berries, whipped cream, and other half of biscuit.

Wednesday, June 9, 2010

Cake Contessa's Cookies

I have been making cookies for my friend Angela, of Aspire to Travel. The cookies are based around her travel promotions. The first one was a pink Eiffel tower, Angela decided that a signature cookie would be a great addition to her travel events. So since then we have made an anchor and today the martini. Princess cruises has signature martini bars on there ships and we thought it would be nice to feature this months cookie as a martini to celebrate. Please feel free to contact Angela about any of her travel specials!

She is great! Honeymoons and Vacations.
Also you can contact me if you would like a signature cookie at you next event.

Tuesday, June 1, 2010

Tips on Prime Rib

Most people wonder why there prime rib doesn't taste like it came from there favorite restaurant! Well here are a few tips to take your dinner to the next level. Start by pre-heating your oven to 500 degrees, It has to be really hot to seal in the juices.
Salting your meat with kosher salt or a salt grinder at this point is a major flavor changer and enhances your meats flavor incredibly.
Next have your meat ready to sear on your stove top I really like using dry rubs for prime rib you could marinate it to hopefully two days prior to cooking. Ok so now get your searing pan as hot as possable lightly oil, and sear your meat on all sides.
It then goes into the roasting pan and in to your 500 degree oven for 20 minutes, When your timer goes off turn the oven down to 300. You normally cook prime rib 20 minutes per pound for rare to medium rare. You can always take your meats temperature, 140 is rare. Remembering that the meat continues to cook after its out of the oven, No matter what your Prime rib has to have time to rest so the juices can re-distribute, 10-15 minutes uncovered. So now your ready! If you have any questions please feel free to call at any time! If you would like information on having your next prime rib dinner delivered I can help you with that to!

Sunday, May 30, 2010

Summer Birthday Party's

Well now school is out and its summer birthday season! What to do indoors while it's soo hot outside?? Not go to the same boring pizza places that's for sure. Cake Contessa has a few exciting options! Cake Decorating parties! Kids love to decorate cakes and its a great stress free event for you. There are two options, the first is your guests will help me put together and decorate a 3 tier birthday cake. We bring everything and make decorations on site. Full demonstration. The other option is each child gets to decorate there own individual cake, we bring colored frosting's, sprinkles, colored sugars, the kids will get to make there own fondant decorations, flowers ect. We also do a demonstration on how to decorate a simple birthday cake. This is the time when all the questions come out, kids and parents. Both options take about an hour plus depending on the ages of the children. The last one we did was so great the girls were 8 and there were about 30 kids there they had so much fun and asked a lot of questions. The parents were thrilled because they just provided the tables. For more information please contact one of our party specialist at 480-720-7104 Party catering also available!

Thursday, May 20, 2010

Mango Creme Brulee

Mango Creme Brulee:

1-1/2 cups heavy (whipping) cream

1/4 cup sliced mango, pureed

1 teaspoon fresh lemon juice

3 egg yolks2 tablespoons sugar

1 teaspoon unsalted butter

In a heavy, medium pan over very low heat, bring the cream to a low simmer. Add the mango puree and lemon juice and simmer for 8 to 10 minutes. Remove from heat and strain into a small bowl, pressing down on the pulp with the back of a spoon to extract all the liquid.In a double boiler over simmering water, whisk yolks and sugar together and cook until very thick, about 5 minutes. Place the pan in a bowl of ice water, gently stirring the egg mixture. Stir in the infused cream and butter until blended. Remove from the ice bath, place in a small bowls, cover, and refrigerate.Torch

Sunday, February 14, 2010

cake ordering facts

When should I order my wedding cake?

You should order your cake after you have a venue, picked your colors, and most importantly when you’re ready. Being ready doesn’t necessarily mean you know exactly what you want, but at least you’re ready to entertain the idea. We recommend a few different things. Are you set on a certain baker but your wedding is still 9 mouths to a year away? and its in the middle of wedding season then book it. Usually 6-9 mounts is plenty of time but it really depends on your date. However if you got engaged and getting married in 1-3 months it’s still ok to go ahead and call your favorite baker if it’s possible they will do their best to accommodate you.

Can my cake sit outside?

We understand that this is Arizona a beautiful place for a fall wedding, if it is October 3rd and your thinking the 70’s think again, Last October it was over 85. Many factors fall into place is it in the shade? Can it be brought outside right before? We do not recommend having your cake in the direct sunlight cake? ever, butter melts at 78 degrees. Also think about that before putting it in front of a window.
What other options besides cake can I use instead of a traditional wedding
There are so many options! Lollycakes, donuts, ice cream cake, cake balls, fruit tarts, All can be arranged to look spectacular!
I have dietary restrictions can I still have a cake?

We understand that today more than ever people are much more aware of food allergies. Just ask for exactly what you can have and tell your baker what you can’t. I’m sure they will come up with the perfect ~egg free, gluten free, nut free, non-dairy, no sugar dessert just for you.

Saving the top tier?

Do people really eat their top cakes after 1 year, of course they do! Are they still good? Yes when packaged correctly they can be quite tasty, Many couples also take them on their honey moon. And I have heard that they eat them on the plane with Champagne, How Romantic!!

What should I bring to my cake tasting?

Color swatches, any pictures of cakes that you have already found that we can incorporate into your cake design. We have several pictures and magazines. It’s great to also include your groom in this step of the wedding planning process. He will be excited to taste the cake.
If you have any other questions or would like to make an appointment to sample our heavenly cake, Call 480-720-7104,

Sunday, February 7, 2010

Cake Contessa Speciality Cake Toppers

Cake Contessa is now making personalized wedding cake toppers to look like you! So what is that about your wondering? it is now very popular to have speciality toppers made of you, your groom in this case they also had all of there animals. They are made to match your wedding dress and hair color. They are however made "simple" so as you can see from the photos smiles and the other characteristics do not have extreme detail. They do give a special personal touch to your cake. Cake Contessa's cake toppers start at 150 dollars. We do require 4 to 6 weeks. The people are not edible they are made from clay, so that you can preserve them. Edible cake toppers don't last forever.

Friday, February 5, 2010

Cooking around the World with Cake Contessa

Recently we taught a cooking class on appetizers, here are the recipes!

Cooking around the World with Cake Contessa
Shrimp empanada mango salsa and queso fresco.
Empanada Dough

2 1/4 cups unbleached all-purpose flour

1 1/2 teaspoons salt

1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes

1 large egg

1/3 cup ice water

1 tablespoon distilled white vinegar

Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.
Mango Salsa
3 Mangos
1/2 Red onion
½ cup Cilantro
Lime juice
1 tablespoon brown sugar
Chop let set at room temperature at least 30 minutes

1 ½ cup shrimp diced
¼ cup diced onion
1 clove diced garlic
Touch lime
Cook shrimp in a sauté pan with all ingredients, cool completely, Cut out and fill pastry dough. At this time you can bake or fry your empanadas, To bake them brush with egg wash bake at 400 10-12 minutes depending on size until golden brown. To fry heat oil 350-375, Fry 3-5 minutes. Also you can use pie dough already made or from the store

Papaya Seed Dressing

1 cup sugar1

1/2 teaspoons salt

1 tablespoon mustard

1 cup rice vinegar

1 cup vegetable

1/4 cup minced onion

1 papaya, halved, reserving 3 tablespoons of the seeds and reserving the fruit for another use

In a blender or food processor blend the sugar, the salt, the mustard, and the vinegar until the mixture is smooth. With the motor running add the oil in a stream and blend the dressing until it is emulsified. Add the onion and the reserved papaya seeds and blend the dressing until the papaya seeds are the consistency of ground pepper. The dressing keeps, covered and chilled, for 2 weeks.
Greens and Cabbages
Papaya dressing
Kailua pig Cook pork butt 4-6 hours for a #5 roast, Longer the better, Ti leaves, onions, ginger. Cover in water bake in Dutch oven @ 200 4-6 hours or all day in crock pot. Dressing can be made or purchased. Fry wonton to golden brown, toss greens in dressing, garnish with pork.

French dessert
Orange Crème Brûlée

3 cups whipping cream

5 teaspoons grated orange

3/4 cup sugar

6 large egg yolks

2 teaspoons vanilla extract

1/4 teaspoon salt

1/4 cup gran mariner

Preheat oven to 325°F. Arrange eight custard cups or oranges in 13x9x2-inch metal or glass baking pan. Combine cream and orange peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups.. Bake custards until just set in center, about 30-40 minutes. Sugar & Torch

Sunday, January 17, 2010


Valentines is on its way! we have a small menu below, Cake Contessa is also making lollycakes, cake balls, and cheesecakes! We have complementary delivery here in Arizona. Feel free to order just because anytime!

Valentines Flavors of Love

12 Chocolate Covered Strawberries Variety 36.00
12 Tux berries 48.00
12 Valentines Cupcakes 42.00

Cake Contessa~