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Liqueur Cake Business Grows with Gourmet Food Markets’ Demands
By: Full Spirited Flavours
“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’
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.
Page Updated Last on: Jun 01, 2015