cruise boat cake

9 best cruise ship desserts to tempt you at sea

You can keep your Champagne and your fancy steak . My simple pleasure on cruise ships is dessert.

No matter what time of day it is, there's always a cookie at the buffet or a beautiful display of ship-made gelato calling my name. Sometimes I promise to take only one nibble of the berry crumble or New York cheesecake then put my fork down, but I always end up going back for a second, third and fourth bite.

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Whether it's a Thomas Keller's dark chocolate layer cake on Seabourn or soft-serve ice cream layered on a dark chocolate cookie from Carnival's deli counter, I have been known to succumb often to amazing cruise ship desserts.

So when I tell you that the following sweet treats are the best desserts you can find at sea, you've gotta believe me. After all, I've sampled a large swath of the sugary competition.

Best Carnival cruise dessert: Chocolate melting cake

Carnival Cruise Line is rightly known for its signature cruise dessert: the chocolate melting cake. It's a simple dark chocolate cake that's warm and runny in the center and crisp on top, served in a small ramekin alongside a scoop of vanilla ice cream. It's a mere five-ingredient dessert with no fancy baking techniques, yet where other lines fail to reach perfection, Carnival executes the dish flawlessly. Every. Single. Time.

Even better (or worse?), it's on the menu every night. You can't avoid it.

Related: The ultimate guide to cruise ship food and dining

Best Holland America cruise dessert: Not-so-classic Baked Alaska

Baked Alaska is a cruise ship staple. Carnival even parades its version around the dining room, complete with dancing waiters. Normally, I run hot and cold on this dessert option because it often looks better than it tastes. However, Holland America takes this classic dish up a notch with its unique version of Baked Alaska that features Ben & Jerry's Cherry Garcia ice cream and bing cherries jubilee sauce. Served exclusively in the Pinnacle Grill specialty restaurant, it's the perfect dish for a cruise line that blends tradition with a touch of modern flair.

Best Regent Seven Seas Cruises dessert: Caramel popcorn sundae

Do you like a flavor profile that's a little bit salty and a little bit sweet? Then head straight to Prime 7 for what many consider to be Regent Seven Seas Cruises' best dessert: the caramel popcorn sundae. Nestled together in a martini-style glass, scoops of vanilla and chocolate ice cream are topped with bourbon caramel, dark chocolate sauce, whipped cream, salted peanuts and caramel popcorn. Now that's a ball game you can take me out to any day of the week.

Related: The best meals you can have at sea

Best Disney cruise desserts: Palo's chocolate souffle

Yes, this is a warm chocolate dessert served in a ramekin. But Disney Cruise Line's famous chocolate souffle is not a lava cake like Carnival's melting cake. It's fully cooked with a moist but not runny interior. It's served with vanilla sauce poured into the center of the souffle rather than vanilla ice cream on the side. It is nothing short of delicious, and it's served at Disney's adults-only upscale Italian restaurant Palo (found on select ships).

Personally, I prefer molten cakes to souffle, but this dessert makes the list for my mom because Disney Cruise Line 's chefs can make the dessert gluten-free with advance notice. There's a shortage of standout flourless desserts out on the high seas, so this one is a must-eat.

Best Royal Caribbean cruise dessert: Fried cheesecake

I fully admit I have never eaten at Royal Caribbean 's fancy restaurant 150 Central Park. My vote for the line's best dessert would be Playmaker's Campfire Cookie (a warm, gooey chocolate chip cookie baked in cast-iron skillet with layers of s'mores-style marshmallows, paired with a side of ice cream and a shot of milk).

However, I realize that not everyone prefers chocolate in their dessert. The non-chocolate dish everyone raves about is 150 Central Park's unique take on cheesecake. Instead of layering the sweet, cheesy filling onto a graham cracker crust, Royal Caribbean's chefs roll it into balls and deep fries them. Think: state fair meets foodie flair. Totally worth the cover charge.

Related: 5 reasons you should splurge on a cruise ship specialty restaurant

Best Silversea cruise dessert: Grand Marnier souffle

Luxury cruise and culinary expert Janice Wald Henderson casts her vote for the Grand Marnier souffle at Silversea Cruises' gourmet French restaurant, La Dame. It's so completely baked to order that the "servers rush it to the table while it's still quivering." She loves the dish's crusty, slightly skinned top and custard-like interior.

As we've established, souffles aren't my jam, but if they're yours, be prepared to fork over some serious cash to get yourself on a Silversea cruise STAT.

Best Azamara cruise dessert: Chocolate buffet

Now back to something more up my alley: Azamara 's chocolate buffet. On buffet night, make sure to save your appetite for the smorgasbord of cakes, cookies, truffles, confections and chocolate fountains. You don't want to limit yourself to just one taste. It's a hedonistic evening and you'll be shoulder to shoulder with your shipmates as you heap your plates high with sugar. However, just like The Very Hungry Caterpillar, you might experience a chocolate hangover the next morning, so plan for a lunch full of nice, leafy, green vegetables.

Best MSC Cruises dessert: Gelato

You don't have to go all the way to Italy for a taste of sweet, creamy gelato. Hop on board an MSC Cruises ship in the Caribbean and indulge in a frozen treat that's — dare I say it? — better than ice cream. TPG cruise reporter Ashley Kosciolek recommends the coconut, stracciatella (chocoalate chip) and salted toffee flavors from her MSC Seashore sailing, but the line also serves up my personal favorite, gianduiotto (chocolate-hazelnut) and fruit sorbets. It's your taste of Italian heaven in a Caribbean tropical paradise — and that's a sweet, sweet way to indulge on vacation.

Best Celebrity Cruises dessert: Meyer lemon tart

When I told my husband that I passed over a chocolate pie for a lemon tart at Eden Restaurant on Celebrity Cruises ' Celebrity Beyond, he nearly fell on the floor. When I said it might be one of the best desserts I've eaten on a cruise ship, he said, "Who are you and what did you do with my wife?"

If you don't know Meyer lemons, they're a sweeter version of the tangy citrus fruit that's perfectly suited as a dessert ingredient. Eden's version pairs the lemons with sweet lavender cream and huckleberries on top of a chunky graham cracker crust. One bite and I truly felt like I had arrived in dessert paradise.

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• Cruise Recipe

10 Cruise Ship Dessert Recipes You Can Make With Your Family

Sarah Bretz, Contributor

• December 20, 2020

‘Tis the season to make sweet treats to enjoy with your family. The holiday season might look a bit different this year, but we hope you still plan on enjoying yummy food with your loved ones — even if it’s just your immediate family.

Many of us are missing the delicious food we might have eaten on a cruise this year had the ships been sailing — and desserts are obviously one of the best parts. So to help celebrate the season and have a taste of cruising at home, we’ve put together 10 delicious cruise ship dessert recipes (plus a bonus one!) that you can make with your family.

1. Strawberry Rhubarb Crisp — Holland America

Ingredients:

• 1 ½ Cups all-purpose flour
• 1 Cup sugar
• ½ Teaspoon salt
• ¼ Teaspoon nutmeg
• 11 Tablespoons chilled butter, cut into ¼-inch pieces
• 3 ½ Cups diced Rhubarb, trimmed
• 2 ½ Cups diced strawberries
• ¾ Cup sugar
• 3 Tablespoons all-purpose flour

Directions:

Heat the oven to 425 degrees Fahrenheit. In a food processor, blend the flour, sugar, salt and nutmeg until just combined. Pulse in the butter, using on/off turns, until moist clumps form. (Alternatively, in a medium bowl combine the flour, sugar, salt and nutmeg. Add the butter, rubbing it in with your fingertips or with a pastry blender until the topping holds together in small moist clumps.)

Set the topping aside. The topping can be made in advance, covered and refrigerated for up to 3 days.

Combine all the ingredients in a large glass or ceramic bowl, and toss gently with a rubber spatula. Transfer to a 9-inch glass pie pan or another baking pan, allowing the fruit to mound slightly. Carefully place the topping on the fruit, spreading it evenly over the surface with your hands. Press down gently to compact it.

Put the pan on a baking sheet and bake in the oven for 35 – 45 minutes, or until the top is crisp and the juices just start to bubble around the edge. Transfer to a wire rack and let cool for at least 30 minutes before serving.

2. Love Boat Dream Dessert — Princess Cruises

A rich, fluffy mousse-flavored with Godiva liqueur — this recipes makes 8 servings.

• 1 pound bittersweet chocolate
• 8 ounces sweet butter
• 6 large egg yolks
• 8 egg whites
• 3 ounces lady Godiva chocolate liqueur
• 1/2 cup superfine sugar
• 3 tablespoons vanilla-flavored sugar
• 16 fresh mint leaves
• 1 ounce white chocolate
• 1 ounce milk chocolate
• 2 tablespoons strawberry piping gel
• 2 tablespoons bittersweet cocoa

Melt the chocolate in a double boiler. Remove from heat and add the butter. When the mixture is very smooth, quickly blend in the egg yolks and the chocolate liqueur. Whisk the egg whites until very still, and then add the superfine sugar and flavored sugar. Gently fold the egg white mixture into the chocolate mixture. Pour into a heart-shaped mold and refrigerate for at least 12 hours to set.

Presentation

Unmold the chocolate and place in the center of the plate. Garnish with white chocolate and milk chocolate. Pipe strawberry gel around the plate. Dust mousse with cocoa powder and garnish with fresh mint leaves.

3. Sinful Chocolate Obsession — Norwegian Cruise Line

For the cakes

• 2 lbs semisweet chocolate
• 4 1/2 oz butter
• 12 egg yolks
• 4 oz sugar, separated
• 4 egg whites
• 8 oz heavy cream
• 2 oz almonds, toasted
• 2 oz pistachios, chopped

For the ganache

• 2 lbs dark chocolate couverture (or best-quality dark chocolate), finely chopped
• 32 fl oz heavy cream

Melt chocolate and butter together. Whip yolks and 2 oz sugar together. Combine into chocolate butter mix. Whip whites together with 2 oz sugar and rum to volume. Combine into chocolate butter yolk mix. Whip the heavy cream and fold into mixture; fold in nuts.

Pipe or spoon into individual cake dishes or ramekins, and top with a cardboard disk to act as base once flipped out. Freeze. (This recipe makes enough batter for 10 individual cakes.)

Make ganache: Bring the heavy cream to a simmer. Pour the hot cream over the chocolate; allow one minute before stirring to blend. Strain and cool.

Remove cakes from ramekins and plate with desired garnishes; Norwegian’s chefs use raspberry sauce, vanilla sauce, mint sprigs, whipped cream and chocolate shavings. Top cake with ganache.

READ MORE:  5 Alchemy Bar Recipes to Make at Home

4. Suksessterte — Viking Cruises

Viking’s website says that “in its native Norway, this gluten-free “success tart” is a common sight at celebrations ranging from weddings to office birthday parties.” This recipe makes 8 servings.

Vanilla Cream Filling

• 2 whole vanilla beans
• 2 cups + 2 tbsp sugar
• 1¾ cups + 2 tsp heavy cream
• 15 med egg yolks
• 2¼ cups + 1 tbsp + 1½ tsp unsalted butter

Sliced Almonds

• 1 to 2 cups sliced almonds
• 15 med egg whites
• 4¾ cups powdered sugar
• 6¼ cups extra fine almond flour

Slice vanilla beans lengthwise; scrape out seeds. Add sugar, heavy cream and vanilla seeds to a pot, bring to boiling, strain over egg yolks, mix to combine; chill in refrigerator overnight. Whip in butter until smooth; set aside.

Preheat oven to 340°F (170°C). Spread almonds on a dry cookie sheet, bake 4 minutes. Shake pan to shift almonds every minute to check for slight browning and fragrant aroma; when done, remove from oven and immediately pour onto a room temperature plate. Set aside, leaving oven on to bake sponge.

Whip egg whites and powdered sugar until stiff peaks form. Sift in almond flour, mix carefully until just combined, place mixture in springform pan lined with parchment paper; bake 30 minutes. Let cool completely in pan before removing sides and slicing into three horizontal layers. Layer vanilla cream filling between sponge layers, then cover top and sides of cake with remaining filling and sliced almonds.

5. Peanut Butter Pie — Disney Cruise Line

• 1 1/2 cups creamy peanut butter
• 8 ounces cream cheese, softened
• 3/4 cup sugar
• 2 tablespoons butter, melted
• 1 cup heavy cream, whipped stiff
• 1 baked 8- inch pie shell
• 1/2 cup heavy cream
• 4 ounces dark chocolate, chopped
• 1 tablespoon butter

With an electric mixer, blend the peanut butter and cream cheese until smooth. Add the melted butter to peanut butter mixture, then fold in whipped cream. Pour into the baked pie shell and refrigerate for 1 hour.

For the ganache: in a saucepan over medium heat, bring the cream to a boil. Remove from heat and fold in chocolate until no streaks of white remain. Cool unto lukewarm, then glaze pie. Refrigerate for at least two hours before serving.

6. Grand Marnier Soufflé — Celebrity Cruises

Pastry Cream

• 1 vanilla bean
• 1 cup whole milk
• 2 1/2 oz granulated sugar
• 3 large egg yolks
• 2 oz cornstarch
• 4 oz Grand Marnier

Vanilla Creme Anglaise (Sauce)

• 2 oz granulated sugar

Almond Tuile

• 1/2 oz granulated sugar
• 1/2 fluid oz fresh orange juice
• 1 oz all-purpose flour
• 1 oz unsalted butter
• 1/2 oz sliced almonds

Soufflé Mix

• 16 oz egg whites
• 3 oz granulated sugar
• As needed butter

Mango and Garnish

• 4 oz mango (diced 1/4 inch and marinated in Grand Marnier)
• 6 tsp candied orange zest
• As desired powdered sugar
• As desired mint leaves

For the pastry cream, cut the vanilla bean lengthwise and remove the paste. In a medium saucepan, heat the milk, vanilla bean paste, and half the granulated sugar to boiling. In a small mixing bowl, beat the egg yolks with the other half of the granulated sugar and the cornstarch, then add to the milk slowly, cooking and stirring continuously until the mixture thickens. Remove from heat and add Grand Marnier.

For the vanilla creme anglaise, cut the vanilla bean in half lengthwise. In a medium saucepan, heat the milk, vanilla bean, and half of the sugar to boiling. In a small mixing bowl, beat the egg yolks with the other half of the granulated sugar, then add to the milk slowly, cooking and stirring continuously for 1 minute.

For the almond tuile, grease the baking paper. In a medium mixing bowl, stir all the almond tuile ingredients together until the batter is well mixed. Place in the fridge. Preheat oven to 375 degrees fahrenheit.

Spread the batter on the greased baking paper with a spatula. Bake until golden brown. Cut rectangular shapes 1/2 inch by 2 inches. When cool, put in an airtight container.

For the soufflé mix, preheat oven to 450 degrees fahrenheit. Grease ceramic dishes with butter, and sprinkle with granulated sugar. In a medium mixing bowl, beat the egg whites until soft peaks form. Add to the warm pastry cream.

To serve, fill up half the height of the dish with the pastry cream mixture. Place the diced mango on top, then add more cream on top. Bake at 450 degrees fahrenheit for 12 minutes. Remove from oven and dust with powdered sugar. Decorate with mint leaves, candied orange zest, and almond tuile. Serve with vanilla creme anglaise.

READ MORE:  How to Make Carnival’s Signature Spaghetti Carbonara [RECIPE]

7. Kahlua Crème Brûlée — Royal Caribbean

This recipe serves 6.

• 2 cups heavy cream
• 4 egg yolks
• 1/2 cup sugar
• 1 shot Kahlua
• Brown sugar
• Fresh berries
• Mint leaves

Preheat oven to 350°F. In a saucepan over medium heat, slowly bring cream to a boil. In a mixing bowl, combine egg yolks and sugar and beat until mixture is lemon colored. Place over simmering water and beat until mixture has doubled in volume, about 10 minutes. Remove from heat and keep whisking to cool it down. Slowly stir hot cream and Kahlua into egg mixture. Using a fine sieve, strain into a bowl set over ice to quickly chill the mixture.

Pour mixture into individual molds set in a shallow pan or baking dish. Pour water into the pan until it is halfway up the sides of the molds and bake for 40 minutes. Evenly sprinkle top with brown sugar and place under broiler or use a pastry blow torch to heat sugar until it turns brown and bubbles. Let set for a few minutes, then garnish with berries and mint.

Tip: Set the crème brûlée molds in a shallow pan or baking dish and place in the oven. Then pour warm water around the molds. This helps avoid spilling water on the floor or into the custard when placing the pan in the oven.

8. Flourless Chocolate Cake — Viking Cruises

Viking’s website says that “this dense moist cake is like a giant chocolate truffle—crunchy on top with a deliciously fudgy center.” I have actually eaten this on a Viking cruise myself, and to me it was like a cross between a chocolate bar and a cake. VERY dense but it was delicious and if I hadn’t had it at the end of the cruise for the first time, I definitely would have ordered it more than once. This recipe makes 8 servings.

• 8 oz dark chocolate, chopped
• 3 tbsp unsweetened cocoa powder
• ¼ tsp baking powder
• 6 tbsp unsalted butter, room temperature
• 1 cup sugar
• 4 large eggs
• 1¼ tsp vanilla extract
• ½ cup walnuts, ground
• ¾ cup walnuts, chopped
• ¾ cup heavy cream, whipped
• ¼ cup chocolate shavings
• 1 cup raspberries or raspberry sauce

Preheat oven to 350°F. Grease an 8-inch springform pan with a small amount of butter. Melt chocolate in a microwave on high in 30-second intervals, stirring in between, until chocolate is fully melted and smooth; set aside.

Combine cocoa, baking powder and salt in a medium bowl. In a separate bowl, beat together butter and sugar; add eggs one at a time, beating well after each addition, and continue beating until mixture is pale and creamy, about 5 minutes. Beat in vanilla. Add chocolate; beat until just blended. Fold in ground walnuts, chopped walnuts and cocoa mixture.

Pour into prepared pan and bake until cooked through, about 35 minutes. Let cool completely on a wire rack. Run a small knife around edges of springform pan before releasing cake. Serve at room temperature, topping with one or more garnishes to taste.

9. Bread and Butter Pudding — Holland America

• 1.5 pounds good-quality day-old sliced white bread, crust trimmed and slices cut into cubes
• 6 tablespoons unsalted butter, melted
• 1 quart whole milk
• 6 eggs, beaten
• 3 egg yolks, beaten
• 1 teaspoon vanilla extract
• 3/4 cup raisins
• confectioner’s sugar for sprinkling

Note: Try soaking the raisins in a little rum or cognac for 30 minutes before adding them. Or instead of raisins, substitute dried cherries or chocolate chips.

Preheat oven to 325°F. Butter 8 12-ounce ramekins or a 9×13-inch baking dish. Have on hand a roasting pan large enough to hold the ramekins or baking dish, and line it with a folded kitchen towel.

Place bread cubes in a bowl. Drizzle and toss with the melted butter. Spread out on a baking sheet and toast in the oven, stirring once, until lightly golden, about 8 to 10 minutes.

Custard sauce: In a saucepan, bring milk to simmer over medium heat. Meanwhile, in a large bowl whisk whole eggs, egg yolks and sugar until blended. Gradually whisk in hot milk. Stir in vanilla.

Divide half the bread cubes among prepared ramekins or layer in prepared baking dish. Top with half the raisins. Cover with remaining bread cubes and raisins. Ladle custard evenly over bread cubes and raisins. Let stand until some custard is absorbed, about 20 minutes.

Bring a large kettle of water to boil. Place ramekins or baking dish in roasting pan and transfer to oven. Add enough boiling water to reach halfway up the side of ramekins or baking dish. Bake pudding in over for 45 minutes or until puffed and just set.

Carefully remove roasting pan from oven and remove cooking dish(es). Let cool slightly and serve while still warm, sprinkled with confectioner’s sugar.

10. Cotton Candy Milkshake — Disney Cruise Line

• 3 scoops Cotton Candy Explosion ice cream from Bruster’s (or substitute with your favorite sweet flavored gelato or ice cream like Bubble Gum or Blueberry and add a handful of Nerds candy)
• 2 cups liquid vanilla shake mix (can also just use milk with a dash of vanilla extract — play around with amounts of milk)
• Strawberry jam
• Whipped cream
• Cotton candy
• Prepare the cup with strawberry jam inside.
• Blend ice cream and shake mix (or milk and vanilla) until smooth.
• Pour milkshake into cup and top with whipped cream, sprinkles and cotton candy.

BONUS: Warm Chocolate Melting Cake — Carnival Cruise Line

We’ve actually done an entire post on this recipe, which you can find here.

We also have a video on how to make it — watch below!

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Cruise Ship Cake Decorating and Baking Tutorial

Tutorial preview.

Lesson Details

Hand picked best bits from the Cruise Ship cake tutorial.

1. Preparing the board

To start off on our cruise ship you will need a strong board. Paul is using 10mm plywood for his board however we suggest that yours be 15mm in thickness because the board may bend during transportation making it a lot more difficult than it should be!

Paul shows you how to carve this huge cake into shape!

3. Ganaching

Paul combines swiss meringue buttercream and chocolate ganache for a tasty mix which gives more stability to the buttercream. When ganaching a large cake like this remember to refrigerate between layers and use a metal pallet knife to scrape rather than plastic for a sharper finish.

4. Covering the cake

Paul is using a 50/50 mix of Karen Davies sugarpaste and Massa Ticino modelling paste, he decides that the best way to cover the cake is by panel as there is a good chance of cracking if covering in one. If you are just using standard sugarpaste then there’s no need to worry you can cover it in one go.

5. Adding the windows

The key to adding the windows is to first mark out guidelines before you place them on the cake. The second key is to roll the sugarpaste out thin so that your windows look delicate and not chunky.

6. Making the top structures

Now we are focusing on the top of the ship, Paul cuts the necessary shapes from sugarpaste and uses spaghetti to keep them in place.

7. Decorating the ship and board

In this lesson paul adds a little extra detail to the ship.

8. Other ideas

Some other ideas from the Cruise Ship cake tutorial.

9. Pro lesson

In this lesson Paul talks about how to price and distribute cakes such as this.

10. Cruise Ship - Bite Sized

Watch Paul make this Cruise Ship cake in just one minute!

Course Overview

Cruise ship cake tutorial.

Learn how to make this magnificent Cruise Ship cake with the multi-award winning Paul Bradford. This is a hugely impressive cake to pull off and would go down great at large parties with a lot of guests, bonus points if it fits in with the theme!

In the following tutorial, you will learn how to…

• Carve a large cake
• Cover an awkward cake with sugarpaste
• Add small details
• Use images to create a similar design in cake
• and much, much more

Don’t forget to share your interpretations of this wonderful cake with  Paul  and the rest of the CakeFlix community on our  Facebook group .

View hundreds of more world-class tutorials only at www.cakeflix.com.

Paul Bradford

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Cruise Ship Cake

Learn how to make a Cruise Ship Cake.

As you may remember, I have made a few boat cakes in the past but making a cruise liner ship cake has always remained on my agenda. So here it is! In this tutorial you are going to see me doing the Royal Caribbean Voyager of the Seas Cruise Ship as a cake. I will attempt to make it as detailed as possible using a combination of smart methods so that it is done in a  practical way without unnecessarily spending too much time. As you see with the reference pictures, this particular ship is a very large vessel with an amusement park. I am not going to worry too much about the complications you see on the deck so the techniques I will show you can be easily converted to deferent designs. This time, I will not draw any cake plans because the reference images that are available are good enough to give me exact directions to follow, meaning there are orthographic projections for the top view, and side views. I hope you enjoy this tutorial and learn something new from it.

• Preparations

Downloadable Course Material

• Set of knives
• Craft knife
• Pizza cutter
• Set of scissors
• Set of PVC pipes (30mm to 40mm thick, 40cm & 20cm long)
• Rolling pin (30cm long)
• Powder shaker (Filled with starch)
• Needle or pin (to pop air bubbles)
• Perfections strips
• Fondant smoother
• Flipchart sheets (70cm x 50cm)
• Semi transparent silicon baking sheets (70cm x 50cm)
• White cellophane sheets (70cm x 50cm, on side matt)
• Basic stationary (pencils, marker pens, ruler etc.)
• Semi transparent plastic file separators
• Plastic sleeves
• Set of icing spatulas
• Set of scrapers (hard and flexible)

4.5kg 3 x 2.5cm (H) 45cm (L) x 28cm (W) Rectangular

1.5kg White 1kg Black 100g Blue 100g Green 300g Light Orange

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Cruise Ship Classic Chocolate Cake

by johnzeus | Feb 4, 2022 | Cruises cat. , Culinary Travel cat. , Experience Travel Blog cat.

Cruise Ship Classic Chocolate Cake – Chef Russel Gomes from Carnival Cruise Lines.

We often sing the praises of the inventive, entertaining, and sometimes celebrity-chef-driven specialty restaurants on cruise ships. But some of the best culinary experiences on a cruise are in the main dining room. Talented chefs craft cruise ship classic favourite dishes, presented with a sense of ceremony that makes dining at sea an actual occasion.

Cruise Ship Classic

Chocolate Cake is one of the world’s most popular desserts, certainly one that’s been around since 1765 . It’s comfort food that cheers an ordinary day puts a smile on every face and is the sweet touch that makes life’s milestones all the brighter.

A rich, decadent chocolate cake is the mainstay, staple dessert you find on main dining room menus on many cruise lines .

Chef Russel Gomes from Carnival Cruise Line’s Mardi Gras ship shares a recipe for a 5-ingredient, half-hour version chocolate cake. That means you don’t have to wait till your next cruise to indulge.

Photo of the classic chocolate cake, courtesy of Carnival Cruises.

Start your culinary trip. Contact us at Total Advantage for information on the cruise ship and other Culinary Travel packages.

FIVE SIMPLE INGREDIENTS

• 9oz Semi-sweet Chocolate
• 2oz Flour 3

FIVE EASY STEPS

1. Melt the chocolate and butter in a glass mixing bowl using the medium setting in a microwave, in no more than 1-minute increments at a time, till fully melted. Use a spatula to fold the butter and chocolate together till blended.

2. In another mixing bowl, mix eggs and sugar, whisk for a few minutes. Further, add flour and whisk until there are no lumps. It’s just enough to bind the ingredients, so you get that lava, molten effect. Cruise ship style, in other words, it’s not a regular chocolate cake.

3. Add the egg mix to the melted chocolate and combine, constantly whisking so the heat of the chocolate doesn’t cook the eggs.

4. Pour the mix in greased, individual ceramic moulds. Single-serving size souffle cups if you have them, or improvise! Even small coffee cups will work.

5. Set the moulds in a pan with hot water in it. Put the pan in a pre-heated, 350°F oven for 20 minutes.

Place the warm cup on a plate to serve. Certainly, a dusting of icing sugar, and maybe a fresh strawberry. Now you have a cruise ship classic dessert for a homemade celebration or an ordinary dinner at home.

Read “My First Alaska Cruise” on our Experience Travel Blog.

Photo of Carnival Cruise Line’s Mardi Gras cruise ship, courtesy of Carnival Cruises.

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TEL: (650) 326-6282

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At gerry's cakes in downtown menlo park, we bake personalized cakes for all special occasions as well as made-to-order store cakes, pastries, and cookies fresh daily. we take pride in our decorative custom cakes, and your ideas can help create a work of art. all of the cakes are made from original recipes using the best ingredients and no preservatives. we have been serving families and businesses in the menlo park area for over 30 years., fresh all store cakes, pastries, and cookies are baked fresh daily., highly customizable let us know your ideas, and we can make cakes perfectly to your specification., original recipes all our cakes are made from the best ingredients and no preservatives., take a look at our wonderful selection of cakes, pastries, and more.

We have both custom cakes and made-to-order cakes! Our cakes are highly customizable with different cake, filling, and icing types.

We have butter croissants, chocolate croissants, almond croissants, sticky buns, cinnamon rolls, apple turnovers, corn muffins, and much more!

COOKIES & CUPCAKES

We have chocolate chip, oatmeal raisin, peanut butter, and almond cookies. We also have special sugar cookies with unique designs!

Customize your own cake!

Orange Chiffon

Fillings & icings

Buttercream

Raspberry Jam

German Chocolate

French Buttercream Lemon Curd

Bavarian Cream

Apricot Jam

Chantilly (whipped)

Cream Cheese

Ganache (white/chocolate)

Fresh Fruit (seasonal)

Round cakes

Sizes & Servings

• 7" (serves 6-8)
• 8" (serves 6-10)
• 9" (serves 10-16)
• 10" (serves 14-24)
• 12" (serves 20-30) ​

Sheet cakes

• 1/8 (serves 10 )
• 1/4 (9"x12") : serves 12-20
• 1/2 (12"x 17") : serves 20-32
• 3/4 (17"x17") : serves 40-60
• Full (17"x24"): serves 64-80

our signature cakes

Please note that some of our custom cakes need to be ordered 2-3 days in advance to ensure on-time completion. Feel free to call us with any questions.

A single layer of puff pastry spread with raspberry jam, beneath two layers of rum-soaked sponge cake filled with Bavarian rum custard, iced with Chantilly cream & custard-filled cream puffs.

Chocolate cake brushed with Kahlua, filled with dark chocolate ganache and coffee Chantilly cream, decorated with Kahlua-filled chocolate cups.

black forest

Rich chocolate cake doused with brandy, filled with cherries and iced with Chantilly cream, decorated with maraschino cherries and chocolate shavings.

italian rum

Sponge cake soaked with rum and a hint of sherry, filled with rum custard, iced with Chantilly cream and decorated with toasted almonds, baby cream puffs, and maraschino cherries.

German chocolate

Chocolate cake filled and topped with traditional caramel, coconut, and pecans, finished with chocolate buttercream and garnished with chocolate shavings.

Light sponge cake with rum, espresso syrup, filled and iced with mascarpone cream and grated chocolate.

lemon powder

Light sponge cake, filled with luscious lemon curd and dusted with powdered sugar.

STRAWBERRY SHORTCAKE

Sponge cake filled with strawberries and Chantilly cream and garnished with strawberries (seasonal).

boston cream pie

Two layers of sponge cake, filled with Bavarian cream and topped with dark chocolate ganache.

rolled cake

Yellow cake with fresh whipped cream or lemoncurd filling to make the perfect, satisfying light dessert.

all chocolate

Dark chocolate filled with chocolate buttercream, iced with chocolate fudge and poured with chocolate ganache.

black & white

Alternating layers of chocolate and white cake, filled with alternating layers of chocolate and vanilla buttercream and drizzled with chocolate ganache.

fruit basket

Sponge cake filled to the brim with Chantilly cream and seasonal fruit and iced with Chantilly cream and garnished with fresh fruit.

raspberry amaretto

White cake brushed with Amaretto, filled with raspberry jam, iced with French buttercream and decorated with toasted almonds.

White caked filled and iced with coffee buttercream and dark chocolate ganache on each layer, garnished with chocolate shavings.

orange chiffon

Light chiffon cake delicately flavored with orange, baked in traditional tube pan and iced with an orange fondant glaze.

maryland cake

Chocolate cake with two fillings of vanilla buttercream, the center is loaded with chocolate fudge & chocolate chips, iced with vanilla buttercream and topped with chocolate shavings.

chocolate fudge square

Moist chocolate square slathered with fudge, sprinkled with walnuts & ganache.

birthday cakes

We can do fun, themed designs for your children's birthdays or more general designs. Just send us your ideas along with some pictures via email at [email protected]

WEDDING CAKES

Choose Gerry's Cakes for your special day! We are able to make a classic white, tiered wedding cake or another design of your choosing. Work with our bakers to create your dream cake.

SHAPE CAKES

Want something different than our classic round or sheet cakes? We can also shape our cakes into whatever form you desire!

GRADUATION CAKES

Congratulations graduates! We can make our standard cap and diploma cake or customize your graduation cake to match the school you are graduating from.

BABY SHOWER CAKES

Welcome your baby into the world with one of our delicious, custom baby shower cakes!

YOU CAN CALL US DIRECTLY AT (650) 326-6282 TO ORDER, OR ORDER THROUGH DOORDASH, POSTMATES, OR UBEREATS

Gerry's Cakes

Tel: (650) 326-6282 1141 chestnut street, menlo park, ca 94205, gerry's cakes is located in downtown menlo park, only a few blocks away from el camino real and stanford shopping center. side-street parking is available in front of our bakery, along with ample parking in surrounding parking lots. stop by today for some delicious treats, follow us online.

Facebook: Gerry's Cakes

Email: [email protected]

Instagram: @gerryscakesincorporated

NEWS... BUT NOT AS YOU KNOW IT

Couple fly through seven countries to catch up cruise ship that left them behind

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An American couple who flew thousands of miles to rejoin a cruise ship after it abandoned them on a remote African island are now having second thoughts about getting back on board.

Jay Campbell and his wife Jill were among nine passengers abandoned on São Tomé and Príncipe by the Norwegian Dawn cruise ship when they were late to return from a shore excursion on March 27.

But after jet-setting through seven countries in 48 hours to catch up with the ship in Dakar, the couple are beginning to feel disillusioned with the luxury liner.

‘After what we witnessed, we truly believe that although there’s a set of rules or policies that the ship may have followed, they followed those rules too rigidly,’ Jill Campbell told  USA TODAY .

‘I believe that they really forgot that they are people working in the hospitality industry and that really the safety and the well-being of the customers should be their first priority, and that should be placed first.’

‘We believe there was a basic duty of care that they’ve forgotten about so it does concern us,’ she added.

The couple, from South Carolina, had been eight days into a 21-day cruise from Cape Town to Barcelona when they embarked on a third-party tour of the island, located around 190 miles west of mainland Africa.

But when they arrived back at the port, where the Norwegian Dawn was still docked, the captain refused to let them board as they had missed the 3pm deadline for re-entry.

The São Tomé and Príncipe Coast Guard then ferried the stranded passengers to the cruise ship, but they were once again denied entry by the captain.

Upon their return to the island, the Campbells encountered a number of additional passengers who had been denied entry and abandoned by the cruise operator, including four elderly passengers, a pregnant woman and a person in a wheelchair.

The group later encountered an 80-year-old woman who had been on a separate tour organised by the cruise line, who had been left behind after becoming hospitalised while suffering a concussion while on the tour.

The Campbells were the only members of the group who had access to credit cards, and say they spent $5000 on accommodation for the group while they planned their next move.

The couple say they were grateful for the hospitality received by the people of São Tomé and Príncipe and had been receiving consular assistance from the US embassy in Angola. They were due to fly to Gambia on Sunday to try to rejoin the cruise.

‘I truly believe sometimes we’re put in certain places for a reason and I believe we were put in this place for the 80-year-old woman that was left alone,’ Campbell told ABC. ‘God forbid, what would have happened to that lady if we were not here.’

A spokesperson for Norwegian Cruise Line told the Mail that the eight remaining guests have been provided authorisation to rejoin the ship in Dakar today.

‘Despite the series of unfortunate events outside of our control, we will be reimbursing these eight guests for their travel costs from Banjul, Gambia to Dakar, Senegal,’ the spokesperson said.

Norwegian Cruise Line said it was the passengers’ responsibility to ensure they returned to the cruise ship on time and that they had returned the group’s passports to the relevant port authorities before departing.

A previous statement from the operator read: ‘While this is a very unfortunate situation, guests are responsible for ensuring they return to the ship at the published time, which is communicated broadly over the ship’s intercom in the daily communication and posted just before exiting the vessel.

‘Our team has been working closely with the local authorities to understand the requirements and necessary visas needed if the guests were to rejoin the ship at the next available port of call.’

Were you one of the passengers stranded on São Tomé and Príncipe? Contact us at [email protected] and tell us your story.

Get in touch with our news team by emailing us at [email protected] .

For more stories like this, check our news page .

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UC San Diego professor to watch total solar eclipse from cruise ship

SAN DIEGO (FOX 5/KUSI) — A University of California, San Diego professor will be going to southern Mexico to watch the total solar eclipse on a cruise ship.

Two of Holland America Line’s ships, Koningsdam and Zaandam, on Monday will stop in Mazatlán, Mexico, the starting location within the path of totality, the cruise line said .

UCSD Professor Adam Burgasser, as well as other astronomy experts, leave on Friday for the San Diego to Vancouver, Canada, where they will then head south to Cabo San Lucas, Mexico, before spending the day at sea on Monday in Mazatlán, cruise officials said.

Before his departure on Friday, Burgasser joined FOX 5/KUSI to discuss what they will be doing on the ship prior to the total solar eclipse.

What San Diegans need to know ahead of the April 8 solar eclipse

“We are going to have a whole conversation about what the eclipse is and how it works geometrically, astronomically, all the great discoveries that have come from eclipses and then practically, just how we observe the eclipse, so in particular make sure you wear eclipse glasses if you’re looking directly at the sun or having other ways of indirectly seeing the eclipse,” Burgasser said.

Burgasser, who is a professor of astronomy and astrophysics, an observational astrophysicist and the principal investigator at the university’s “Cool Star Lab,” says it is an exciting time for astronomers as Monday will be the first total solar eclipse in North America in seven years.

“There’s no better or unique place to observe it than at sea off the coast of Mexico,” Burgasser said.

The Mazatlán stop is part of a 22-day solar eclipse cruise for Koningsdam and a 14-day solar eclipse cruise for Zaandam.

For the latest news, weather, sports, and streaming video, head to FOX 5 San Diego & KUSI News.

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Sail off to stunning destinations along the Pacific Coast on one of our breathtaking California cruises. Departing from the glamorous port of Los Angeles, these itineraries range from six- or seven-night journeys north to Oregon and Vancouver to unforgettable sailings of 14 nights or more that venture through the dramatic Panama Canal.

Embark on a Pacific Coastal cruise that visits scenic ports in California including cosmopolitan San Francisco and sleepy Catalina Island. Or embark on a once-in-a-lifetime journey through the Panama Canal, stopping in beautiful destinations in Mexico, Costa Rica, and Guatemala along the way.

California Cruise Highlights

California is famed for its fine wines, particularly those grown in the Napa and Sonoma Valleys. Head out of San Francisco over the Golden Gate Bridge to the rolling wine country of Sonoma Valley, dotted with sleepy country towns and wineries. Here, you’ll visit a local grower, enjoy a tour of the winery, and have time for a tasting. Further north, in Oregon, taste some of the world’s finest pinots in the scenic Willamette Valley, where there are no less than 700 wineries.

Cosmopolitan San Francisco

Few cities are packed with as many iconic sights as San Francisco, from the graceful vermillion span of the Golden Gate Bridge to the vintage cable cars, the zig-zag of Lombard Street, the Victorian “Painted Ladies” of Haight Street, and the colors, aromas, and bustle of Chinatown. Head to North Beach for the best Italian coffee, shop for souvenirs at Pier 39, and take a tour of seemingly impenetrable Alcatraz to learn about the legendary criminals who were incarcerated here.

Scenic Hikes

Join a guided hike over the scenic East End Trail on rugged Catalina Island, climbing to 1,684 feet, with sweeping views of the eastern shoreline. Commune with nature in this pristine environment, where you could spot bald eagles, Catalina gray fox, deer, and bison. From San Francisco, one of the most beautiful hikes is the six miles of trails snaking through Muir Woods, a primeval landscape of ferns and rushing streams shaded by magnificent redwoods.

California Cruise Destinations

Experience the thrill of sailing through the Panama Canal, a wonder of engineering that connects the Pacific Ocean and the Caribbean Sea. Get close to the locks and learn about the canal’s history on a trip from Colon, or paddle a kayak on Panama’s island-specked Gatun Lake. Panama Canal itineraries also visit buzzing Puerto Vallarta and Huatulco in Mexico, and the cloud forests of Costa Rica, rich in wildlife. Historic Cartagena, all cobbled streets and vibrant color, is another highlight.

Make your way along the rugged Pacific Coast visiting unforgettable destinations in California, Oregon, and British Columbia. Explore rugged Catalina Island on two wheels, or on a guided hike. Take advantage of an overnight stay in San Francisco to explore the museums, taste dim sum in Chinatown, and visit the rolling vineyards of Sonoma or Napa Valley. Embrace the seaside charm of historic Astoria and stroll through the pristine Butchart Gardens in quaint Victoria on Vancouver Island.

California Cruise Itineraries

Itineraries, why cruise from california with celebrity cruises.

Enjoy the treasures of the Pacific Coast during a cruise from California with Celebrity, where you’ll be surrounded by impeccable service and comfort at every turn. Our California cruises immerse you in some of the most exciting destinations in this beautiful region while discovering the joys of a vacation at sea on one of our award-winning ships.  

Make yourself at home aboard the stylish Celebrity Summit, where you’ll stay in a spacious stateroom and enjoy visionary venues with unlimited entertainment options. Elevate your experience with a stay at The Retreat® , our most exclusive vacation experience that includes suite accommodations and access to a dedicated restaurant, lounge, and sun deck. Savor world-class meals crafted by a Michelin-starred chef, and recharge at the blissful Spa. Watch riveting shows at The Theatre and dance the night away at one of the bars and lounges with live music and craft cocktails. Once you set sail with us, you’ll quickly learn there’s no better way to travel than on a Celebrity cruise ship.

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Santa Catalina Island CA (Avalon, California)

Cruise port schedule, live map, terminals, news.

Region West Coast USA and Canada

Local Time 2024-04-06 04:04

Port Santa Catalina Island CA cruise ship schedule shows timetable calendars of all arrival and departure dates by month. The port's schedule lists all ships (in links) with cruises going to or leaving from Santa Catalina Island CA, Avalon, California. To see the full itineraries (ports of call dates and arrival / departure times) and their lowest rates – just follow the corresponding ship-link.

Santa Catalina Island (aka Catalina Island) is located off California's coast (USA) in the Gulf of Santa Catalina (Pacific Ocean). The island has length of 35 km (22 mi) and max width of 13 km (8 mi). It is located approx 35 km (22 mi) southwest of Los Angeles . Its highest elevation point (Mt Orizaba) is 639 m (2097 ft). Catalina Island is part of Channel Islands (Californian archipelago of 8 islands).

The island's only town is Avalon - located on the southeastern coast.

Originally, Catalina was settled by Native Americans who named the island Pimu (Pimugna). The first Europeans on Catalina were the Spanish, but over the years, territorial claims were transferred to Mexico and later to USA. The island was developed as tousit destination in the early 1920s by William Wrigley Jr (1861-1832, chewing gum industrialist.

Of Catalina's total population (around 4,000), nearly 90% live in Avalon (island's only city). Online searching for "Isla Catalina" often results in finding three Catalina-named islands - the namesakes Isla Catalina (Baja Mexico), Isla Catalina (Dominican Republic) and the island Santa Catalina (California USA).

Santa Catalina Island CA cruise terminal

Cruise ships to Santa Catalina Island California anchor at sea near Avalon - port town on the southeastern coast. Between the anchored ship and the port (Green Pleasure Pier), passengers are transported via the ship's tender boats.

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