a Farine's cakes are adventures in decadence. They pair classic techniques with exceptional ingredients to make cakes that appeal to the broadest and most discriminating tastes. All are designed with balance and texture in mind so that each bite is a total experience. In keeping with tradition, our cakes are round and range in size from 6" round to 18" round, feeding from 6 to 60 people. Each is beautifully decorated and, depending on your needs, can be custom designed for your special occasion. And for holidays, we feature special cakes to celebrate the occasion...from our Gateau du Printemps (Coconut/Lime Mousse Cake) for Easter to our classic Buche de Noel (Yule log) for Christmas. Whether you crave chocolate, fancy marzipan, or are nuts for nuts, there's a La Farine cake for you. So peruse the menu and, if you're in the neighborhood, stop by the bakery for a slice of cake and conversation at our family table.   Cake Menu MOKA Chocolate genoise cake soaked with Kahlua, filled with a creamy coffee mousse, finished with mocha buttercream. GATEAU DU PRINTEMPS Rich coconut cake layered with tangy lime mousse, finished with white chocolate buttercream. No alcohol GATEAU AU CITRON Three layers of genoise cake soaked with Napolèon liqueur, filled with a tangy lemon mousse, finished with lemon buttercream and sliced almonds. REINE DE SABA Dense chocolate almond torte soaked with Meyer's Dark Rum, covered with a bittersweet chocolate glaze. HAZELNUT CHOCOLATE TORTE Hazelnut sponge cake filled with gianduja buttercream and rich chocolate mousse, finished with gianduja buttercream. No alcohol RASPBERRY ROYALE Almond paste genoise cake soaked with Amaretto, layered with creamy raspberry white chocolate mousse, finished with vanilla buttercream and sliced almonds. BRANDIED CHERRY TRUFFLE TORTE A rich flourless chocolate torte studded with brandied cherries and finished with a bittersweet chocolate glaze. LE SICILIEN Light chocolate genoise cake soaked with Frangelico, filled with creamy pistachio mousse and chocolate ganache, finished with white chocolate buttercream. FRESH BERRIES AND CREAM Your choice of white sponge cake or chocolate devil¹s food cake, soaked with a touch of Kirsch (optional), filled with fresh seasonal berries and freshly whipped cream, frosted with whipped cream. GENÈVE Moist chocolate genoise cake, layered with rich milk chocolate mousse, finished with a bittersweet chocolate ganache. A chocolate lover¹s delight! No alcohol JEZEBEL Almond paste genoise cake soaked with Amaretto, filled with rich chocolate mousse and apricot jam, finished with vanilla buttercream. PRINCESS TORTE Genoise cake soaked with Kirsch, layered with strawberry jam, pastry cream and fresh whipped cream, covered in pink, green or natural colored marzipan (please specify which color you prefer). CHAMONIX Moist devil's food cake layered with creamy white chocolate raspberry mousse and fresh raspberries, finished with white chocolate buttercream. No alcohol