“Of Peter’s cakes, Todd Kliman of Washingtonian says,
“If you want to test the boundaries of gastronomic excess,
you can’t do much better than the chocolate cake.”
— Washingtonian Magazine, September 2006

EVERY CAKE I MAKE IS HANDCRAFTED using only the finest French chocolate, pure unsalted butter, and the freshest nuts and seasonal fruits. My signature cakes combine complementary layers of taste and texture within each tier.

 

 

 

 

 

 

LAYERS
Golden Butter Cake
Bittersweet Chocolate Cake
Delicate Lemon Chiffon
Traditional Wedding White
Classic Carrot Spice
Toasted Almond Frangipan
Caribbean Banana Walnut
Rich Coconut Cake

Special Touches
Chocolate Brownie
Sweet Cream Cheesecake

 


Some of my favorite combinations are listed below. The possibilities are endless.

Lemon chiffon cake, vanilla cheesecake, pistachio marzipan, raspberry marmalade

Almond frangipane cake, chocolate brownie, chocolate ganache, almond brittle

Coconut cake, passion fruit crème brûlée, macadamia nut brittle

Chocolate butter cake, espresso cheesecake, butter toffee crunch

Carrot spice cake, orange cheesecake, pecan marzipan

Banana walnut cake, dulce de leche, rum butter cream

 

FILLING
Meringue Butter Cream
Chocolate Ganache
Vanilla Cream Cheese
Argentinean Dulce de Leche
Tart Lemon Curd
Rich Bavarian Cream

Special Touches
Butter Toffee Crunch
Fresh Seasonal Fruit
Toasted Pecan Brittle
Pistachio Marzipan
Fruit Marmalades
Crème Brûlée

ICING
Meringue Butter Cream
Chocolate Ganache
Vanilla Cream Cheese

Special Touches
Fondant
Rolled Chocolate
Seasonal or Marzipan Fruit
Chocolate Leaves
Sugar Flowers
Gold Leaf
Hand Painting
Royal Icing