Cakes Menu

Vanilla cake layered with tangy blackberry jam and cream cheese filling, topped with a bright lemon zest crumble

Moist chocolate cake layered with juicy cherry jam, topped with maraschino cherries, and coated in colorful sprinkles. A fun, fruity twist on rich chocolate bliss!

Moist and crumbly Matcha Velvet Cake made with Japanese Uji Matcha. Covered in Cream Cheese Buttercream and a Matcha Chocolate Glaze.

Dark chocolate american mud cake with couverture 70% Dark Chocolate ganache and chocolate buttercream.

A vanilla butter cake layered with Hainanese style kaya (sweet coconut custard) and garnished with toasted coconut and a pinch of sea salt.

An Aussie classic, coconut sponge cake with berry buttercream, dark chocolate ganache and desiccated coconut.

A pink twist on the Aussie classic - coconut sponge cake with mixed berry buttercream, white chocolate ganache and desiccated coconut.

Dark chocolate mud cake with Biscoff spread, topped with chocolate ganache and Biscoff cookies.

Dark chocolate mud cake with Oreo buttercream, topped with chocolate ganache and Oreo cookies.

Moist dark chocolate cake with a coconut milk and couverture 70% Dark Chocolate ganache. Covered with vegan chocolate ganache

Rich chocolate cake with a filling of crunchy toasted kataifi pastry in pistachio paste layered in dark chocolate whipped ganache. Enrobed in dark chocolate and topped with pistachio cream and rose petals.

(8" round) A beautiful, moist and buttery honey Cake made with 6 layers of caramelised honey sponge, vanilla whipped sour cream and honey cake crumble.

(8" round) A beautiful, moist and buttery honey Cake made with 6 layers of caramelised honey sponge soaked in espresso. Layered with coffee whipped sour cream and topped with a coffee glaze and coffee crumble.

9 inch round (serve 10-14) Lemon Curd Bundt Cake with a golden buttery crumb and a deliciously tangy and sweet citrus glaze on top.

Rich, deep dark flourless chocolate cake made with belgian couverture chocolate, almond meal, topped with silky chocolate ganache. 8 inch round (serves 8-10)

(9" inch round - serves 12-14) A light and fluffy chiffon cake made with fresh orange juice and a citrus glaze.

(9" inch round - serves 12-14) A light and fluffy Ube (purple yam) chiffon cake made with Ube Halaya and a cream cheese glaze.

(9" inch round - serves 12-14) A light and fluffy Pandan chiffon cake made with fresh pandan juice and a Kaya glaze.

A japanese take on the Burnt Basque Cheesecake - the Matcha Basque Cheesecake has a creamy interior and a delicious caramelized top. It's the perfect balance of sweetness and slight bitterness.

A creamy, indulgent Espresso Basque Burnt Cheesecake with a coffee custard center, surrounded by lightly sweetened rich mascarpone.

Black Sesame Basque Burnt Cheesecake topped with a lightly sweetened rich mascarpone and sesame chantilly.

Hojicha is Japanese roasted green tea. In Japanese, “Houji” (焙じ) means “roast” and “cha” (茶) means tea. The Hojicha Basque Cheesecake is creamy with a mellow, nutty undertone and toasty flavour.

A creamy Ube Halaya Basque Cheeescake made with Ube Jam which has a sweet, slightly nutty flavour that often draws comparisons with vanilla.

For lovers of the King of Fruits - soft & fluffy sponge cake filled with light cream and Durian flesh. Finished with chantilly cream, toasted almond flakes and Durian chunks. (8 inches round)

Pistachio Cake with Yuzu Curd and Pistachio Buttercream. Topped with Pistachio crumbs and edible flowers.

A selection of our best-selling chunky cookies ( 3 flavours , 6 pcs)

White Chocolate Plaque with Chocolate writing. (Maximum 20 Characters) Please leave required message in comments.

Premium gold coloured mirror acrylic cake topper

A pack of 5 candles *non customisable