Angel Heart expands desserts beyond angel food cake

by Linda Hubbard on July 15, 2011

If you haven’t dropped by Angel Heart Cakes at Marsh Manor in a while, you may be surprised at the growing dessert selections offered by partners — and Menlo Park residents — Chris Rivera and Debbie Umphreys, who continue to sell their angel food cakes not only at their own store but at Sigona’s, Bianchini’s and Roberts (Woodside).

“We’ve introduced many new offerings since opening our bakery/retail space in February,” said Chris, who quickly gave us a tour of the sweets lining the shelves, where we spotted the new peach-filled pocket pies (pictured) and two kinds of brownies, one filled with York Peppermint Patties and the other with caramel sauce. The refrigerated case held their French style pudding, chocolate pots de crème.

“The Heavenly Caramel bar uses our angel food cake crumbs as a base and is filled with a caramel sauce using an abundant supply of egg yolks,” said Chris. “We also make dacquoise cakes, which are almond meringues layered with apricot puree, whipped cream, and ganache.”

Chris and Debbie accept special orders and can help plan dessert menus and tastings.

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