Moist, dense carrot cake with currants, filled and frosted with traditional cream cheese frosting.
Butter cake enhanced with coconut milk and flaked coconut, finished with buttercream or 7-minute frosting.
Light lemon sponge cake with lemon curd filling and lemony whipped cream
Almond cake filled and topped with vanilla buttercream and raspberry or apricot preserves. Wrapped in toasted sliced almonds.
Chocolate butter cake filled and frosted with salted caramel buttercream and garnished with chocolate ganache.
Chocolate butter cake filled with coconut pecan frosting and lathered with chocolate ganache.
Butter cake with a touch of cocoa, garnished with velvety cake crumbs. Choose vanilla buttercream, chocolate ganache or cream cheese frosting.
Light lemon poppyseed cake filled and frosted with lemon buttercream.
Alternating layers of chocolate and white cake, filled and frosted with vanilla buttercream.
Chocolate butter cake filled and frosted with dark chocolate ganache.
White cake flecked with vanilla bean, filled and frosted with vanilla buttercream.
For cheesecakes, pies, eclairs, napoleons and cannolis
Brownie-like filling, caramel and ganache, sprinkled with sea salt in a chocolate tart shell.
Lemon curd filling topped with meringue in a tart shell.
Seasonal fresh fruits and berries arranged on pastry cream in a baked tart shell.
Real key lime juice filling baked in a toasted graham cracker crumb crust
Vanilla bean cake layered with strawberry mousse and ganache topped with strawberries.
Light lemon sponge cake layered with lemon mousse, raspberry preserves and fresh raspberries
Layers of almond sponge cake soaked with coffee liquor syrup, layered with coffee mousse and topped with ganache
Lady Fingers soaked in an espresso liquor syrup, layered with mascarpone custard and whipped cream
Chocolate cocoa cake base layered with hazelnut crunch and dark chocolate mousse, enrobed in dark chocolate glaze
Add $3.00 per dozen, one flavor
June 30-july 2, august 4-8, september 9-12
July 7-11, august 11-15, september 15-19
July 14-18, august 18-22, september 22-26
July 21-25, august 25-29, september, 29-October 3
july 28-august 1, september 1-5
Layers of puff pastry, apricot preserves and diplomat cream, glazed with fondant.
Classic cannoli shells filled with sweetened ricotta and mascarpone cheeses spiked with a hint of orange and grated chocolate. Garnished with pistachios, chocolate and candied orange peel.
Pate a choux a light, piped crusty shell filled with vanilla bean pastry cream and glazed with chocolate.
Crème de menthe liquor cream cheese filling baked in a chocolate cookie crust. Contains alcohol.
Chocolate filling baked in a chocolate cookie crust and topped with caramel, ganache and pecans.
Cream cheese filling baked in a graham cracker crust; slices reveal polka dots of strawberry filling.
Cream cheese, mascarpone and chocolate filling swirled and baked in a chocolate cookie crust.
Creamy mascarpone filling baked in a cashew crust, served with passion fruit caramel or berry sauce topping.
Basic, amaretto, lemon, chocolate turtle 6-inch round. Minimum order of six. 8-10 servings each cutting fee applies
Traditional Scandinavian celebration cake made with 18 graduated con cen tric rings of chewy almond macaroon, stacked and piped with royal icing. 75-100 servings, 75 additional servings
3-inch square, three-layer cake covered in fondant and tied with a bow.
6-inch round, four-layer cake for each table. Extra for fondant, decorations and custom color. Minimum order of six.
Menu for Nichole's Fine Pastry provided by Allmenus.com
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