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Wedding Cake Designs,
Groom's Cakes, Anniversary Cakes, Birthday Cakes
...Any Confectionary Delight is Possible...
Chef Seamus Mulcare has been a professional, certified Chef since 1984. He has studied and worked in Europe, the Caribbean, and the United States, combining techniques and local knowledge to develop his own unique style in the Virgin Islands.
From simple to sophisticated, traditional or contemporary, Seamus will work with you to create a confectionary delight that is sure to please you palate and impress your guests. With an emphasis on flavor as well as design, his cakes are as delicious as they are beautiful.
Studying under culinary Masters Collette Peters, Chef Derek Spendlove and Chef Madeleine Kamman, Seamus has acquired knowledge and skills unparalleled on St. John. Artistic expression and superior education set him apart as the premiere wedding cake designer on St. John. |
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Beach Wedding Cake Idea
Our most popular beach wedding cake includes hand-made white chocolate sea shells and ocean coral designs. You choose the cake flavor, fillings and icing colors. |
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Genoise with Hazelnut Syrup
“The Queen of Cakes.” Traditional French sponge cake brushed with handmade hazelnut syrup. Or, you may select syrup of coconut, raspberry, almond or tiramisu / espresso.
Rich Chocolate Ganache Cake
Moist chocolate ‘melt in your mouth’ cake, flavored with Madagascar vanilla or your choice of Bourbon, Amaretto, or Frangelico Liqueur
Simply Vanilla
Delicate sponge cake with a hint of Madagascar Vanilla
White Velvet Butter Cake
This is the softest and most delicate of all butter cakes. |
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Basic Butter Cream Icing
Flavored with Frangelico liqueur, Amaretto liqueur, or Madagascar Vanilla, this light and fluffy icing perfectly accents cakes of Genoise, White Velvet and Vanilla Sponge.
Chocolate Butter Cream Icing
Three types of chocolate are blended together to make this the perfect finish for a Ganache cake.
Rolled Fondant Icing (additional cost of $10 per tier)
A sensual, satiny texture that drapes beautifully over cakes giving a clean, sophisticated finish to any flavor of cake. Fondant may be tinted to many different colors allowing for a more detailed decoration. |
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(additional cost of $10 per tier)
Golden Grand Marnier Cream
A light pastry cream infused with Grand Marnier liqueur
Mocha-Espresso
Perfect for recreating the flavor of Tiramisu
Chocolate Praline
Chocolate custard cream with caramel-coated nuts
Pineapple Fool
Our version of the classic island dessert, with a creamy custard and fresh pineapple
Lemon Chiffon
Light and delicate whipped custard with a hint of lemon
Coconut Cream
Fresh coconut and custard are blended together creating a light tropical treat
Chocolate Ganache Cream
Two chocolates are blended with cream to make this fabulous filling for Chocolate Ganache cake
White Chocolate Ganache Cream
Rich white chocolate blended with cream. This is a delicious alternative to Chocolate Ganache Cream
(additional cost of $10 per tier)
Fresh Mango, Banana, Strawberry, Raspberry or Kiwi
Chocolate Chip Cookie Crumble
Oreo Cookies and Cream
Snickers Wedding Cake
Reese’s Cup |
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Round Tiers |
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Square Tiers |
Size |
Price |
# of People |
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Size |
Price |
# of People |
6" |
$65 |
6-10 |
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6" |
$80 |
6-12 |
8" |
$85 |
10-15 |
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8" |
$110 |
15-25 |
10" |
$110 |
15-25 |
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10" |
$170 |
25-35 |
12" |
$170 |
25-40 |
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12" |
$175 |
40-50 |
6" / 10" |
$175 |
40-50 |
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6" / 10" |
$255 |
50-60 |
8" / 12" |
$255 |
50-65 |
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8" / 12" |
$345 |
65-80 |
6" / 10" / 12" |
$345 |
65-80 |
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If guest count is over 80 people, please call for a quote. 20% service charge applied. |
Delivery Only
Cruz Bay Area $35.00
Bordeaux Mountain $50.00
Coral Bay Area $100.00
Dear Chef Seamus,
When I first began trying to find someone to design my wedding cake, everyone I talked to on St. John said I needed to talk to you. I am so happy that I listened and hired you to make my wedding cake.
You told me you could create anything I wanted and your certainly did! I will never forget seeing my cake for the first time and thinking it was absolutely beautiful.
The chocolate praline filling was excellent! Thank you for all of your hard work and I wish you the best of luck in the future.
Nancy Dobbs
San Francisco, California
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Ceremonies of St. John
presents
p.o. box 1682
St. John, USVI 00831
stacy@usviwedding.com
888-282-3933
(340) 693-7362
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