Cakes & Desserts Wholesale

Italian Cakes & Desserts Wholesale

All our cakes and desserts are hand made by a team of patisseries in Italy, using only the best ingredients and fresh produce. We pride ourselves on providing high quality desserts to our customers.

One of the reasons we are able to supply such excellent quality sweets is due to the system we use, keeping them as fresh as the day they were made

All our products are made with original Italian recipes and we sell our products as artisan made to a wide variety of businesses and nationalities.

Torte Di Forno - Oven Baked Cakes

  • Crostata Di Mele

    12
    pcs
    4-5 days
    3-4
    4°
    01-100

    Short crust pastry base, filled with a thin layer of sponge, topped with a layer of fresh apples and delicate apricot glaze

  • Crostata Della Nonna

    12
    pcs
    4-5 days
    3-4
    4°
    01-101

    Rich pastry base filled with custard and toasted almonds sprinkled with icing sugar and pine kernels.

  • Crostata Di Pere E Cioccolato

    12
    pcs
    4-5 days
    3-4
    4°
    01-103

    Delicate pastry filled with custard and chocolate chips. Over which lean slices of pears coming out of a fragrant plum cake coverage.

  • Crostata Di Frutta

    12
    pcs
    4-5 days
    3-4
    4°
    01-104

    Pastry base filled with cream patisserie topped with tropical fruit, kiwi, strawberries pineapple and wild berries.

  • Crostata Di Fragole

    12
    pcs
    4-5 days
    3-4
    4°
    01-105

    Pastry base filled with cream patisserie topped with strawberries and glaze.

  • Crostata Nocciolata

    12
    pcs
    4-5 days
    3-4
    4°
    01-107

    Rich pastry base, filled with hazelnut and chocolate custard sprinkled with toasted nuts and icing sugar

  • Pazientina

    12
    pcs
    4-5 days
    3-4
    4°
    01-109

    Layers of sponge cake hazelnut Chantilly cream, and chocolate, totally covered in toasted hazelnuts, dusted with icing sugar.

  • Sacher

    12
    pcs
    4-5 days
    3-4
    4°
    01-110

    Layers of chocolate sponge, finest apricot jam, coated in rich chocolate fondant.

  • Crostata Al Limone

    12
    pcs
    4-5 days
    3-4
    4°
    01-114

    Pastry base with a lemon custard and decorated with icing.

  • Strudel Di Mele Trancio

    12
    pcs
    4-5 days
    3-4
    4°
    01-117

    Apples sponge cake, marmalade, raisin and custard wrapped into a delicate puff pastry, covered with apricot glaze.

  • Tiramisu Trancio

    12
    pcs
    4-5 days
    3-4
    4°
    01-120

    Layers of sponge and savoiardi biscuits, coffee, and mascarpone cream topped with cocoa powder.

  • Tiramisu Vaschetta (in a tray)

    12
    pcs
    4-5 days
    3-4
    4°
    01-121

    Layers of sponge soaked with liqueur and coffee, filled with zabaglione and coffee cream, dusted with a rich cocoa powder.

  • Large Oreos cake

    8
    pcs
    3-4 days
    1-2
    4°
    01-123

    A oreo bisuit base with a creamy vanilla oreo filling topped with bisuit oreo chocolate .

  • Red velvet cake

    14
    pcs
    3-4 days
    1-2
    4°
    01-124

    Triple layer red sponge cake filled with chocolate buttercream and covered with cream cheese frosting, decorated with red cake crumbs.

  • Profiteroles Bianco

    12
    pcs
    4-5 days
    3-4
    4°
    01-125

    Choux pastry puffs filled with chocolate cream covered in white chocolate.

  • Profiteroles Al Cioccolato

    12
    pcs
    4-5 days
    3-4
    4°
    01-126

    Choux pastry puffs filled with cream Chantilly and covered in milk chocolate.

  • Profiterole Nocciola

    12
    pcs
    4-5 days
    3-4
    4°
    01-127

    Choux pastry puffs filled with cream Chantilly and covered in a hazelnut mousse.

  • Plain Profiterole

    12
    pcs
    4-5 days
    3-4
    4°
    01-128

    Choux pastry puffs filled with cream Chantilly.

  • Tartufata

    12
    pcs
    4-5 days
    3-4
    4°
    01-131

    A base of flaky pastry with layers of cream Chantilly and chocolate sauce covered in veils of dark chocolate.

  • Toscanella

    12
    pcs
    4-5 days
    3-4
    4°
    01-132

    Base of flaky pastry with Chantilly cream with a layer of sponge cake and chocolate ganash finished with veils of chocolate and profiteroles.

  • Millefoglie

    12
    pcs
    4-5 days
    3-4
    4°
    01-133

    Layers of flaky pastry and cream patisserie sprinkled with icing sugar.

  • Cioccolatina

    12
    pcs
    4-5 days
    3-4
    4°
    01-134

    Layers of chocolate sponge and a rich chocolate ganash covered in chocolate.

  • Cheese Cake Panna Cotta E Lampone

    12
    pcs
    4-5 days
    3-4
    4°
    01-141

    A fine mousse of ricotta cheesecake topped raspberry coulis and swirls of white chocolate.

  • Cheese Cake Mango E Albicocca

    12
    pcs
    4-5 days
    3-4
    4°
    01-143

    A fine mousse of ricotta cheesecake topped with mango and apricot coulis.

  • Cheese Cake Fragoline Di Bosco

    12
    pcs
    4-5 days
    3-4
    4°
    01-144

    A fine mousse of ricotta cheesecake topped with wild baby strawberries and monterosa coulis.

  • Saint Honore

    12
    pcs
    4-5 days
    3-4
    4°
    01-147

    Layers of liqueur- soaked sponge cake, with custard and zabaione cream filled, garnished with cream, chocolate, chopped nuts custard puffs.

  • Selva Nera

    12
    pcs
    4-5 days
    3-4
    4°
    01-149

    Cocoa sponge soaked in liqueur, filled with a layer of chocolate cream and Chantilly cream, cherries covered with chocolate rosette.

  • Torta Amaretto

    12
    pcs
    4-5 days
    3-4
    4°
    01-152

    Amaretto-soaked sponge cake with amaretto Chantilly cream, chopped amaretto’s and nuts, garnished with amaretto’s and Chantilly cream.

  • Cheese Cake Fruit Rossi

    14
    pcs
    3-4 days
    2-3
    4°
    01-163

    Bisuit base with creamcheese filling topped with fruit sauce & raspberry

  • Cheese Cake Fruit Nero

    14
    pcs
    3-4 days
    2-3
    4°
    01-164

    Bisuit base with creamcheese filling topped with blackberry sauce

  • Cheese Cake New York

    14
    pcs
    3-4 days
    2-3
    4°
    01-165

    Bisuit base with creamcheese filling topped

  • Cheese Cake Carame Brule

    14
    pcs
    3-4 days
    2-3
    4°
    01-166

    Bisuit base with creamcheese filling topped topped with caramel sauce

  • Torta Cheese Cake Fichi

    14
    pcs
    3-4 days
    2-3
    4°
    01-167

    Bisuit base with creamcheese filling topped with fig pieces & caramel sauce

  • Tiramisu

    11
    pcs
    3 days
    4-5
    4°
    01-169

    Soft sponge base with a layer of mascarpone cream, decorated with coffee soaked finger biscuits & dusted with cocoa powder

  • Profiterol Chocolate

    8
    pcs
    3 days
    4-5
    4°
    01-170

    Soft choux pastries filled with a superb chantilly cream, all covered with chocolate cream

  • Profiterol Bianco Chocolate

    8
    pcs
    3 days
    4-5
    4°
    01-171

    Soft choux pastries filled with chocolate cream, covered with gentle vanilla cream & decorated with milk chocolate curls

  • Banoffie Pie

    12
    pcs
    6 days
    4-5
    4°
    01-173

    Fresh slices of banana on a biscuit base, covered with caramel, fresh cream & decorated with chocolate flakes

  • Banoffie Pie Chocolate

    12
    pcs
    6 days
    4-5
    4°
    01-174

    Fresh slices of banana on a biscuit base, covered with caramel, topped with chocolate cream & decorated with white chocolate flakes

  • Cheese Cake Limonchello

    12
    pcs
    3 days
    4-5
    4°
    01-176

    Ricotta & mascarpone cake with limoncello cream, decorated with lemon sauce

  • Chocolate Trilogy Cake

    12
    pcs
    6 days
    4-5
    4°
    01-177

    Dark, white and milk chocolate creams layered with liqueur soaked sponge, decorated with white choclate & chocolate swirls

  • Mousse Stracciatella

    12
    pcs
    18 mts
    -18°
    01-178

    Layers of cocoa sponge filled with semifreddo style vanilla cream & chocolate drops, dusted with cocoa powder

  • Cheese Cake Chocolate Chip

    16
    pcs
    6 days
    4-5
    4°
    01-179

    A baked New York style cheesecake with real chocolate chips, decorated with chocolate chippings on a sponge base

  • Cheese Cake Keylime

    16
    pcs
    6 days
    4-5
    4°
    01-180

    A baked New York style cheesecake flavoured with lime juice & decorated with a light lime glaze on a sponge base

  • Mouse Al Chocolate

    12
    pcs
    3 days
    4-5
    4°
    01-182

    A delicate chocolate mousse on a cocoa sponge base, dusted with cocoa powder

  • Chocolate Fudge Cake

    16
    pcs
    6 days
    4-5
    4°
    01-183

    A rich moist chocolate sponge layered with fudge & fudge coated in a wonderfully smooth chocolate fudge icing

  • Pasteria Napoletana

    14
    pcs
    18 mts
    4-5
    4°
    01-186

    A traditional neopolitan tart consisting of a shortcrust pastry base filled with ricotta cheese & candied orange pieces, flavoured with mille

 

 

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