When certain items come in season we almost always do a composition using that ingredient so there has been times when we have used the title "study of____" as a headliner and then a brief discription of that dessert underneath. Or when we think something is going to be a hard sell we give it a little extra discription in the title. For example, I did a chilled strawberry and rhubarb consumme with a frozen lime souffle. So we titled it WOW! Strawberries and Rhubarb Strawberry and rhubarb consumme Lime Soufflee Glace Fresh seasonal berries and fruit I also did a variation on lemon for the spring and titled it "Spring Lemon Fever". We are a very fine dining restaurant but we still try to make it interesting for the guests when it comes to the dessert menu. I do not have a dessert cart, so I leave it to the servers and menu descriptions to sell the desserts. All of our desserts are plated, we do not do cakes and tortes. Maybe for your peanut cake you could title it "Oh nuts !" and just do a brief description, (i.e. peanut butter cake, peanut butter ganache, chocolate mousse). In the discriptions, I always try to start with either the main ingredient or the ingredient that would most appeal to the general public. I hope this helps.