For more information or to place an order,

call us: (925) 918-1797

email us: info@adairsdesserts.com

Cakes and Pies

Banana Cake

Each banana cake is made with five perfectly ripened bananas that pair nicely with the addition of créme fraîche. Swiss meringue buttercream flavored with crushed freeze-dried bananas fill each layer. The finishing toucher (touch) is American vanilla buttercream.

Chocolate Cake with Chocolate Buttercream

Our classic chocolat (chocolate) cake offers a moist and rich crumb with an intense, almost overwhelming chocolaty flavor. Dutch processed cocoa powder and bittersweet chocolate (~ 61% cacao) are the culprits. Chocolate buttercream completes the cake and for an added crunch, the cake's sides are encrusted with Valrhona chocolate pearls.

Classic White Cake with Lemon Curd

Classic white cake or "Celebration"gâteaux-cake is great for any occasion. Vanilla bean paste, plugra butter and crème fraîche are the flavor factors for this moist and tender cake. Each layer is double filled with lemon curd and lemon Swiss meringue buttercream. It's simple yet sophisticated.

Tangerine Sour Cream Pound Cake

This cake is made with the zest of pixie-tangerines, a generous amount of plugra butter and crème aigre-sour cream. The zested tangerines are juiced which is added to 10x sugar and slowly poured atop the cake for a tart finish to an old-fashioned gâteau-cake

Sugar Pumpkin - Pumpkin Pie

We roast organic sugar pumpkins, puree and blend them with cinnamon, ginger and cloves, which result in flavors that are nuanced. Baked in a Pâte Brisée-pie dough, the texture is silken and and adds to a homemade flavor that is second to none. Top this delicious fall favorite with a dollop of vanilla whipped cream.

Lemon Curd Tartlet

Fresh organic, zested and juiced lemons, egg yolks and castor sugar are simmered over a low heat to reach the optimal consistency. Cold butter and heavy cream are incorporated, flavoring the custard to a subtle tang. Pâte sucrée - sweet pastry is the vessel for the custard. The finale, is a pipping of vanilla meringue stars that are brûléd-burnt for an additional layer of flavor. 9" tarts are also available

Chocolate Bundt Cake with Roasted Walnuts

Chocolate, roasted walnuts and a vanilla, butter crumble make up our chocolate bundt cake. We take roasted walnuts that are ground and mixed with a vanilla crumble and layer the mix in the middle of the batter. A bittersweet chocolate ganache is poured over the top of the cake guaranteeing more chocolate in every bite.

Meyer Lemon Bundt Cake

This cake has a Big lemon punch. Lemon zest and the juice of -4- Meyer lemons offer a delectable fresh flavor. The finishing touch, lemon simple syrup and drizzled with a subtle almond glaze.

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