As beautiful as a cake my be… finely sculpted and rich in artistic details, what will remain in mind in the end will always be the flavour.
Our cakes are not only gorgeous on the outside, but also mouthwatering on the inside.
Choose your favorite!
- Vanilla cake with Amalfi lemon syrup, lemon curd, fresh raspberries and a white chocolate drizzle covered in a vanilla meringue butter cream
- Marble cake filled with gianduia cream and fresh raspberries, raspberry geleé, choc chips with a vanilla swiss meringue butter cream
- Chocolate cake with a whipped chocolate ganache, peanut brittle and salted caramel
- Pink champagne cake with a strawberry preserve, fresh strawberries, dark chocolate drizzle covered in a vanilla swiss meringue buttercream
- Vanilla cake with a whipped pistachio ganache, fresh ground pistachios, fresh raspberries, raspberry geleé/coulis and a white chocolate drizzle, vanilla swiss meringue buttercream
- Vanilla sponge with a blueberry/strawberry or raspberry yoghurt cream, fruit geleé with a drizzle of white chocolate
- Vanilla cake with fig preserve, salted caramel ganache, honeycomb and a dark chocolate drizzle
- Tiramisu: vanilla sponge, coffee syrup, chocolate mascarpone cream, crushed amaretti biscuits and dark chocolate drizzle
- Marble cake, diplomatic cream, fresh summer fruits and chocolate drizzle
All cakes that, for choice of design are covered with fondant, have a rich layer of chocolate ganache (white, milk or dark) under the fondant, but unfortunately cannot have a “fresh” fillings such as chantilly, mascarpone and curds. The reason being is that these “fresh” fillings need to be refrigerated. Fondant does not react well in the fridge and becomes really sticky and shiny…
We can instead use various chocolate whipped ganaches as fillings…which do well under fondant.
1. Vanilla whipped ganache
2. Raspberry or strawberry whipped ganache
3. Peanut butter whipped ganache
4. Lemon whipped ganache
5. Passion fruit or mango whipped ganache
Another thing to remember is that we can use faux tiers to create height and drama and then have the “fresh” ( those that need to be refrigerated ) fillings in the form of
sheet cakes that will then be served to the guests.
