Clifton exclusively uses callebaut chocolate from belgium, feuilletine (in the crunch layers), dutch processed cocoa, vanilla beans from Madagascar, virginia maple syrup, local fruits whenever the seasons allow, european style butter, fresh eggs, brewed espresso, artisan mascarpone from Wisconsin, natural extracts, and fine liquers.
All flavors, suggestions, ideas, and pictures are very welcome. Cake prices may be subject to change based on your personal desires and specifications.
Clifton Wedding Cake Signature Flavors
Buttery Vanilla Cake Filled with Creamy Lemon Curd, Vanilla Bean Custard, and Fresh Raspberries.
Vanilla Cake Layered with Vanilla Bean Custard, Passion Fruit Curd, and Sliced Strawberries.
Dark Chocolate Cake, Layered with Chocolate-Mint Ganache, Chocolate-Mint Crunch, and White Chocolate Mousse.
Moist, Dark Chocolate Cake, a Layer of White Chocolate-Peanut Crunch, and Dark Chocolate Mousse.
Our Take on the Classic- This Cake is Filled with a Light Vanilla Bean-Cream Cheese Mousse and Roasted Piemontese Hazelnuts.
Grand Marnier-Soaked Vanilla Cake, Filled with Vanilla-Grand Marnier Custard, Dark Chocolate Ganache, and Fresh Strawberries.
Moist, Dark Chocolate Cake Spread with Layers of Raspberry Preserves, Chocolate Ganache, and Chocolate Mousse.
Almond Butter Cake, Artisan Mascarpone, Vanilla Bean Custard, Local Orchard Peaches, and Blackberries (availability of local peaches is usually between mid-june through late august).
Vanilla Butter Cake Soaked with Kahlua, Filled with Espresso Custard, Mascarpone, and a Layer of Chocolate-Coffee Bean Crunch.
Wedding Cake Finishing Touches
All cakes can be finished in the following styles. Cake prices are subject to change based on the finishing selected.
Boiled Sugar Syrup and Egg Whites are whipped to a Fluffy Italian Meringue, then Butter is added and the Mixture is Whipped until Smooth. This Frosting is Rich and Tastes Great. Italian Butter Cream is White, though it does have the Slightest Hint of Color from the Butter.
This Meringue is Simply Sugar and Egg Whites. It’s Cooked Together, and then Whipped to Full Volume- this Frosting Stays Bright White. It’s Great for a Stucco, or Old-Fashioned Swirled Frosting Look. It can also be Lightly Torched to give It a Bit of Color Dimension- this Looks Great with Bright Colored Fresh Flowers.
This Sugar Mixture is Firm and can be Rolled and Molded Around a Cake to Yield a Smooth, Soft Look. Simple Decorations such as Fresh Flowers Work Well with Fondant. Fondant can be colored as well.
Fresh Flowers can be provided by the Florist on the Day of Your Wedding. Our Pastry Chef will arrange them on your Cake Based on your Specifications.
A Wide Band of Ribbon in your Wedding Colors can be Placed around the Base of each Layer for a Dramatic Look.
When in Season, Fruits like Cherries, Figs, Grapes, Plums, and Currants can be dipped in Sugar, and some can be Adorned with Bits of Gold Leaf for a Special Look.
Please call our sales team at 434-971-1800 for pricing information.