Liqueur Cake Business Grows with Gourmet Food Markets’ Demands

By: Full Spirited Flavours
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* Cake business
* Catering Business
* Philadelphia
* Schwenksville

* Business
* Restaurants

* Schwenksville - Pennsylvania - US

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SCHWENKSVILLE, Pa. - June 1, 2015 - PRLog -- The co-founding sisters of Full Spirited Flavours are expanding their business producing liqueur-infused cakes. Co-Founders Carole Algier, Sue Katein and Kathy Lanyon are ready to add an additional product line to their brand and obtain a larger facility, after recently gaining recognition from well-known food blogs for their infusion process.

“Our unique infusion process is what sets our cakes above other liqueur cakes from our competitors who produce liqueur cakes mainly using alcohol with artificial flavors, producing a standard bundt-style cake,” Algier said.  “Full Spirited Flavours’ size selections, use of quality liqueurs, and unique infusion process make us stand above our competition.”

By drawing attention to their family-created infusion process, the sisters have recently managed to get their cakes into top-notch restaurants, such as the Limoncello Ristorantes in both West Chester and Chester Springs, Pennsylania and Bocca Coal Fired Bistro in Margate, New Jersey.  These restaurants’ dessert menus now include Full Spirited Flavours’ Liqueur-Infused Cakes, with highlighting flavors such as Limoncello, Amaretto, Chocolate Raspberry, and Mango Coconut Rum. After experiencing an increase in product demand, the sisters are now ready to both expand their brand by engaging customers to help name a new product line that will soon be revealed and to strengthen their customer service by obtaining a new workshop.

Since starting Full Spirited Flavours during the economic decline in 2009, the sisters have captured the interest of restaurant and bakery owners, celebrity figures, and loyal customers with their liqueur cakes and the unique infusion process. Full Spirited Flavours’ liqueur-infused cakes have been featured on QVC’s Holiday special, Live Well, twice on Rachael Ray’s cooking show, and are  currently being sold at twenty-five outlets, according to Katein. Despite all having double knee replacements, the three sisters have managed to perfect their product, define their market, and have proven sales with repeated customers.

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Page Updated Last on: Jun 01, 2015

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