The archived menu of Belle Cakery described a selection of full-size cakes, and this page summarizes them without prices or ordering information.

The cakes

• Fond. Malted milk chocolate mousse, cocoa sponge, crisp peanut base and a peanut butter and dark chocolate ganache.
• Passyunk Ave. Named for the shop’s street, with mascarpone mousse, ladyfinger sponge soaked in rum and espresso, mocha cremeux and dark chocolate.
• Sunshine. Poppyseed genoise with whipped lemon curd and shortbread.
• Indulge. Dark chocolate mousse, hazelnut praline, vanilla bean crème brûlée and brownie.
• Burlington. Carrot cake with walnut praline and whipped white chocolate cream cheese frosting.
• Salted caramel cheesecake. A chocolate chip cookie crumb crust with vanilla Chantilly cream.
• Passionfruit tart. A shortbread crust with fresh berries and coconut.

Sizes

Cakes came in three round sizes: 7.5 inches for roughly eight to ten people, 9.5 inches for fifteen to twenty and 12 inches for twenty-five to thirty.

Planning ahead

The shop recommended about a week’s notice for cakes, since shorter timelines limited the choices.

See individual desserts for single-serving versions.