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a20 economist suntribune february 11 1987 this is the age of substitute ingredients countless folk earn a living developing new ways to make lookalike tastealike and feelalike products which in our opinion have become distant cousins of the original the baking industry is no different it is rare indeed that you can read an ingredient label and find no additives or substitutes of some sort short cuts to profit when original oldfashioned ingredients and no others are used when apples are called for fresh apples are used when butter is specified 100 butter is used when whipped 35 bf cream is used and not whipped topping when real liqueur is used instead of artificially simulated flavourings when real chocolate is used instead of much cheaper chocolate substitues in short when no shortcuts are taken at the grocer we have cakes made in the timehonoured tradition of old with 100 pure ingredients and in such a variety that even marie antoinette would have been impressed and they are available at prices that wont slim your wallet too much its our way of saying let them eat cake the variety apple bavarian a shortbreadcrusted fresh apple and cheese tart with an apple jelly glaze fresh fruit tarts raspberry apple blueberry apple and strawberry rhubarb all topped with a lattice crust cheese cakes fruit mandarin orange kiwi lemon gingerlime chocolate marble chocoholics only please amaretto kahlua grand marnier cranberry orange and even turtle cheesecake marbled with caramel pecans only astro nonadditive cream cheese is used the sizes most cakes are available in both a 7 and 10 size although the number of portions a cake can be cut into will vary between types as a rule of thumb the 7 sizes can be cut in 810 pieces and the 10 sizes can be out into 1216 pieces mousse cakes grand marnier and chocolate white chocolate and raspberry with lots of whip ped cream chocolate with praline coffee meringue lemon in a bundt ring and amaretto carrot cake the carrot cake by which all others are judged chocolate banana absolutely decadent its a layer of fresh banana cake sandwiched amid two rich chocolate layers between which has been smothered chocolate mousse with chunks of fresh banana the whole glazed in pure chocolate a real mouthful other cakes available are grand marnier cake hazelnut torte and decadent chocolate the prices ranging from 1000 for 7 fruit tartes to 3000 for large chocolate marble and chocolate- banana cakes the average cost per portion is between 150 and 200 coo 5 i he deajl j urr the regular price of any whole cake only with the coupon below open sunday monday thursday 9 am 7 pm friday 9 am 9 pm saturday 8 am 6 pm sunday 10 am 5 pm 1 parking our location on the parking lot level around the back of markham village lanes f wilson our store on the lower level robinson st hwy 7 144 main street north markham phone 2942572 r the coupon any of our variety of cakes listed above are available at j off regular retail price only with this coupon until store closing sunday february 15th 1987 while we endeavour to maintain adequate stocks when theyre gone theyre gone one coupon per cake we reserve the right to limit quantities