Celebration Cakes & Roll Cakes
Light sponges, considered fillings, and the kind of finishes that look composed rather than fussy.
The roll-cake series
Our Hokkaido-method sponge is whipped, folded, baked at 170°C for nine minutes, then rolled while still warm around its filling. The result is a cloud-light cake that travels well, slices cleanly, and disappears at celebrations of any size.
- Hokkaido vanilla cream — the original. Whipped Pahang dairy, two vanilla pods. From RM 78.
- Earl Grey & lavender — tea-infused cream, candied lemon zest. From RM 84.
- Gula melaka caramel — brown butter sponge, palm-sugar caramel, pinch of sea salt. From RM 88.
- Yuzu & white chocolate — light yuzu curd, Valrhona ivoire ganache. From RM 92.
Six pieces we keep on the cake list
Pandan Kaya Pavlova
Crisp pandan meringue, kaya cream, mango and toasted coconut. Serves 8 – 10. From RM 165.
Sakura & Yuzu Layer
Almond-yuzu sponge, cherry-blossom mousse, fresh strawberries. Spring-only. From RM 188.
Hojicha Tiramisu
Hojicha-soaked sponge, mascarpone cream, dusted with toasted-rice cocoa. From RM 152.
Black-sesame Opera
Almond joconde, black-sesame buttercream, espresso ganache. Five layers, served small. From RM 178.
Burnt Basque Cheesecake
Caramelised top, jammy centre. We do plain or finished with rosemary-honey. From RM 138.
Salted Chocolate & Olive Oil
Single-layer, dense and intensely chocolatey. Naturally dairy-free. From RM 148.