Serving Instructions from Chef Roland

DELUXE FRUITCAKE
Q: Chef Roland, how do you suggest serving the Deluxe Fruitcake?

"This cake has a lot of history with the White House. Every President
since Woodrow Wilson has received or given these flavorful cakes, each
one freshly baked. Three suggestions. Slice the Deluxe Fruitcake first
and put it in the microwave for one minute. Take it out and pour some of
the Bourbon Lemon sauce from Collin Street over one corner of the slice.
Finish it off with a dollop of fresh whip cream. This is a dense cake
and should not be served cold from the refrigerator. Slice it and let it
warm up to room temperature and serve with real whip cream on the side.
For breakfast, some butter and broil it for a minute or more in the
toaster oven. " Chef Roland Mesnier, Executive Pastry Chef, The White
House 1979-2005

APRICOT PECAN CAKE
Q: How do you suggest serving the Apricot Pecan cake?

"Slice the Apricot Pecan cake first and put it in the microwave for
one minute. Take it out and pour some of the Bourbon Lemon sauce from
Collin Street over one corner of the slice. Finish it off with a dollop
of fresh whip cream. Chef Roland Mesnier, Executive Pastry Chef, The White
House 1979-2005

PRESIDENTIAL BANANA CAKE
Q: How do you suggest serving the Presidential Pastry Banana Cake?

"This was one of President Clinton’s favorites! The flavor of the
banana is so intense! It is a very large cake and you can feed a dozen
to 18 people. Serve it for afternoon tea, for brunch on the weekend, or
for breakfast. It comes with its own White House icing. Put this on the
top and sprinkle some very small chocolate chips the top of the cake.
The chocolate and banana are the two big ingredients that go well
together. You cannot find anything better in the world. I guarantee you!
Or, put little butter on it, little bit of cinnamon sugar and put it in
your broiler to toast. It will create a little crust. Then serve it
warm. It is a heaven. It’s the best breakfast you will have!"
Chef Roland Mesnier, Executive Pastry Chef, The White
House 1979-2005

DEEP DISH PECAN PIE
Q: Chef Roland, what is the best way to serve the Pecan Pie?

"Pie is my favorite dessert and nobody bakes a pecan pie like Collin
Street. The pecan pie from CSB has dough which is very buttery, very
delicate, very crunchy and fully baked. Slice it first, when it is cold.
Then heat the pie and serve with ice cream or whip cream on the side. A
store bought pie will come with big jumbo pecans. They look good, but
the best flavor is from the little buttery native Texas pecans used by
our friends in Corsicana in their pie. I recommend it all year round!"
Chef Roland Mesnier, Executive Pastry Chef, The White
House 1979-2005

MINIATURE PECAN CAKES
Q: What are your thoughts about serving the new mini cakes?

"First of all I love the four individual tins. They are very colorful,
very beautiful. I love to use the tins when I go fishing to put all of my
stuff in! What I like is that you get four cakes for the price of one.
Four different gifts if you have four different friends you want to give
a sample from the bakery, this is the best thing to send them. To serve,
I recommend you create a wonderful sampling tray by cutting different
slices of those cakes and serving them some little bowls in the middle
of the tray with some different sauces in them. They can be any kind of
sauces; home made or bought from the bakery. Chocolate, vanilla, fudge
are all great for dipping. Let your guests dine like a President!"
Chef Roland Mesnier, Executive Pastry Chef, The White
House 1979-2005