Signature Cakes and Tortes
Lana’s Dazzling Desserts specializes in creating exquisite Cakes and Tortes for any occasion, offering a delightful blend of flavor and elegance.
The bakery’s skilled artisans design these desserts to suit a variety of events, from sophisticated dinner parties and festive holiday gatherings to casual brunches and intimate celebrations.
Lana’s Dazzling Desserts ensures each bite is a harmonious blend of taste and texture, making their tortes and tarts a memorable addition to any occasion.
Coconut and almond dacquoise layered with chocolate mousse, coconut jelly, bananas sautéed with brown sugar and flambé with rum. Sprayed with chocolate and decorated with chocolate glaze and chocolate accent.
Layers of sponge Gioconda cake lightly soaked with lavender syrup, blueberry buttercream, dark chocolate ganache with lavender, blueberry mirror glaze. Decorated with golden blueberries and chocolate accents.
Surrounded by lady fingers, coconut cake layered with coconut mousse, chocolate mousse, and passion fruit cream with diced mango. Sprayed with white and dark chocolate and decorated with chocolate glaze and chocolate accents.
Chocolate Genoise cake gently soaked in passion fruit juice and rum, layered with chocolate mousse and passion fruit cream. Sprayed with chocolate and decorated with chocolate glaze and chocolate accents.
Chocolate Genoise cake gently soaked in brandy along with three layers of nut meringue filled with chocolate ganache, coffee praline buttercream, Cream Parisian and Chantilly cream. Decorated with milk chocolate accents.
Hazelnut dacquoise layered with hazelnut praline cream mousseline with crushed caramelized hazelnuts and covered with chocolate ganache glaze. Decorated with milk chocolate plates and chocolate ruffles.
Six thin layers of honey walnut crust filled with chocolate cream with crushed walnuts and sour cream, and glazed with chocolate ganache. Decorated with chocolate plates and chocolate accents.
Two layers of soft almond cake, white chocolate mousse flavored with rose, fresh raspberries, covered with a white chocolate mirror glaze. Decorated with rose petals and fresh raspberries.
Soft almond cake layered with chocolate mousse, covered with chocolate ganache and dark chocolate scales, sprayed with chocolate and decorated with a Christmas ornament.
Vanilla Genoise cake gently soaked in light syrup, layered with apricot mousse and orange compote with diced mango and dried apricot, surrounded by apricot roulade slices and finished with apricot glaze. Decorated with chocolate accents and fresh orchid.
Chocolate Genoise cake gently soaked in cassis liqueur, layered with black currant mousse with fresh raspberries, surrounded by raspberry roulade slices and finished with a black currant glaze. Decorated with fresh berries and orchids.
Soft almond cake layered with passion fruit mousse, diced mango, and surrounded by colorful Gioconda cake, finished with a passion fruit glaze. Decorated with fresh berries and white chocolate accents.
Chocolate genoise cake soaked in light syrup, chocolate mousse, hazelnut mousse, crunchy nuts. Covered in chocolate ganache with crushed hazelnuts. Decorated with chocolate accents and caramelized hazelnuts.
Chocolate Genoise cake gently soaked in raspberry brandy, layered with chocolate mousse with fresh raspberries, and sprayed with chocolate. Decorated with chocolate glaze and white chocolate accents.
Chocolate Genoise cake gently soaked in Kirsch, layered with chocolate mousse with tart cherries, and sprayed with chocolate. Decorated with a chocolate glaze and chocolate accents.
Layers of walnut cake with coffee-walnut buttercream. Decorated with a walnut half and chocolate accents.
Layers of pistachio sponge Gioconda cake lightly soaked in simple syrup. Pistachio flavored buttercream, and apricot compote. Finished with a white chocolate mirror glaze and chocolate décor.
Coconut and almond dacquoise layered with caramel mousse with diced mango, surrounded by Gioconda cake and finished with a caramel glaze. Decorated with chocolate accents.
Two layers of soft almond cake, pistachio mousse, feuilletine crunch, layer of strawberry compote, covered with a white chocolate mirror glaze. Decorated with chocolate ornaments and fresh orchid.
Coconut and almond dacquoise layered with mango mousse with diced mango, and surrounded by colorful Gioconda cake. Finished with apricot glaze and decorated with fresh berries.
Chocolate Genoise cake soaked in brandy, layered with coffee praline buttercream, and frosted with dark chocolate ganache. We make Bûche de Noël cakes in many different flavors and styles, from classic to modern.
Two layers of soft almond cake, caramel mousse with a hint of cinnamon, pecan crunch, and a layer of diced green apple compote. Finished with a white chocolate mirror glaze and decorated with chocolate accents.
Two layers of chocolate Genoise cake or Vanilla Genoise cake (with special request) layer of each dark chocolate mousse, milk chocolate mousse and white chocolate mousse. Covered with chocolate mirror glaze and decorated with chocolate accents.
Almond Opera cake steeped in coffee syrup with brandy, layered with coffee buttercream and dark chocolate ganache. Decorated with music notes printed on chocolate.
