The cakes we use are butter cakes (think Sara Lee pound cake), as opposed to sponge cakes (think chiffon cake) which are normally used for cream cakes. Butter cakes are sweeter, richer and heavier on the tongue and stomach. The reason I use butter cakes is because they are denser and more tightly crumbed which makes them easier to sculpt and it holds the weight of fondant better.
Therefore, when serving guests, we recommend serving small slices, as fondant cakes are generally much sweeter than normal off the rack fresh cream and sponge cakes.
Cupcake or Cake flavors are as follows:
Therefore, when serving guests, we recommend serving small slices, as fondant cakes are generally much sweeter than normal off the rack fresh cream and sponge cakes.
Cupcake or Cake flavors are as follows:
- Chocolate
- Vanilla
- Vanilla Rainbow layered cake (entails an additional $20 for 5" to 7" round, $30 for 8" round to 10" round and $50 for 11" round to 14" round)
- Vanilla Ombre layered cake -you may let us know what colour ombre you want (entails an additional $20 for 5" to 7" round, $30 for 8" round to 10" round and $50 for 11" round to 14" round)
- Lemon
- Lemon Rainbow layered cake(entails an additional $20 for 5" to 7" round, $30 for 8" round to 10" round and $50 for 11" round to 14" round)
- Lemon Ombre Layered Cake (entails an additional $20 for 5" to 7" round, $30 for 8" round to 10" round and $50 for 11" round to 14" round)
- Red velvet (mild chocolate cake that is tinted red)
- Pandan
- Green Tea (only for cupcakes)
- Green Tea (only for cupcakes)
- Lychee (only for cupcakes)
(Italian Buttercream Filling) - the layers between the Cake or as piped swirls on top of the cupcake:
- Chocolate Chip Vanilla Buttercream (semi sweet mini chocolate chips)
- Chocolate Ganache (done with 55.5% cocoa with no added sugar. Most suitable for those that prefer cakes less sweet. Note that this may come across bitter as there is no added sugar)
- Cranberry Buttercream
- Chocolate Ganache (done with 55.5% cocoa with no added sugar. Most suitable for those that prefer cakes less sweet. Note that this may come across bitter as there is no added sugar)
- Cranberry Buttercream
- Coconut and Gula Melaka - pairs best with Pandan cakes
- Lemon buttercream
- Lychee (recommended to go with Lychee cupcakes, freeze dried strawberries added)
- Lychee (recommended to go with Lychee cupcakes, freeze dried strawberries added)
- Mocha buttercream (contains coffee)
- Milk Chocolate
- Orange buttercream
- Orange buttercream
- Oreos buttercream
- Passionfruit buttercream
- Peppermint Chocolate
- Raspberry Buttercream
- Peppermint Chocolate
- Raspberry Buttercream
- Salted Caramel buttercream
- Strawberry buttercream (freeze dried strawberries added)
- Vanilla butter cream
PREMIUM FILLINGS - Premium filling that entails an additional $10 for 5" to 7" round, $20 for 8" round to 10" round and $40 for 11" round to 14" round
1. Valrhona chocolate pearls
1. Valrhona chocolate pearls
2. Speculoos spread
3. Chocolate coated popping candy
4. Cream Cheese (Kraft Philadelphia cream cheese)
3. Chocolate coated popping candy
4. Cream Cheese (Kraft Philadelphia cream cheese)
Frosting (the stuff between the fondant and cake):
We use dark chocolate ganache (55% to 70% cocoa)*** for frosting as opposed to butter cream. Dark chocolate works better for our humidity, as it doesn’t cause the fondant to “sweat”.
** What is Buttercream?
Buttercream is a mixture of butter, sugar and eggs used to fill our cakes. Our buttercream is done "Italian meringue" style, which is light and fluffy in texture. It is different from freshly whipped cream, which cannot hold up once taken out from the refrigerator.
*** What is Ganache?
Ganache is a rich, thick chocolate filling made from melted dark chocolate and cream. We use ganache as a frosting instead of buttercream because the former holds up better in our type of humidity and weather, and it gives a cleaner and smoother finishing.
Current three most popular pairings (not in order of popularity)
1. Chocolate cake with Chocolate Chip buttercream
2. Chocolate cake with chocolate ganache
3. Lemon Cake with Lemon cream
** What is Buttercream?
Buttercream is a mixture of butter, sugar and eggs used to fill our cakes. Our buttercream is done "Italian meringue" style, which is light and fluffy in texture. It is different from freshly whipped cream, which cannot hold up once taken out from the refrigerator.
*** What is Ganache?
Ganache is a rich, thick chocolate filling made from melted dark chocolate and cream. We use ganache as a frosting instead of buttercream because the former holds up better in our type of humidity and weather, and it gives a cleaner and smoother finishing.
Current three most popular pairings (not in order of popularity)
1. Chocolate cake with Chocolate Chip buttercream
2. Chocolate cake with chocolate ganache
3. Lemon Cake with Lemon cream