A cake made specially for the Australian summer. This torte is built on a foundation of gingerbread sponge under a fragrant sago pudding of lavender and coconut, topped with whipped cointreau cream, slices of fresh mango, blueberries and garnished with crystallised violets and baby coriander.
Vegan friendly chocolate cupcakes with not-buttercream rosettas on top. Available all stores.
The traditional Black Forest Cake but with the flavours of Japan
A torte of black sesame butter cake, creamy coconut mousse and topped with a zingy jelly of yuzu (a Japanese citrus – a cross of lemon and lime flavours) and dai dai peel (a orange-y Japanese citrus)
Perfect for morning or afternoon tea, this playful cake is a crowd-pleaser when visiting or for work parties. A dense but soft and fudgy chocolate cake, glazed with cocoa syrup and then decorated with caramelised salted popcorn and freeze-dried raspberries. This cake is vegan – it contains no animal products.
Bright, fun and nostalgic. Built upon a rich chocolate biscuit foundation, the layers of raspberry marshmallow and rose cream create a delicious balance of texture and flavour, while the topping of lychees and raspberries brings a sweet, succulent freshness.
Fresh, light and fragrant. Perfect for birthdays, weddings or just because, this has become Black Star Pastry’s signature and most requested cake. The Strawberry Watermelon Cake consists of two layers of almond dacquoise (like a meringue), rose-scented cream, watermelon, strawberries and garnished with pistachios and dried rose petals.
Inspired by spring citrus, the Lemon Zen cake is built from layers of pistachio ganache, white chocolate mousse, lemon curd and crunchy pistachio dacquoise to create a light but well-rounded flavour profile featuring the tang of lemon and smooth richness of white chocolate.
Made from whole boiled oranges and almond meal, this moist and decadent cake is doused with orange blossom syrup as soon as it comes out of the oven. Garnished with dried Persian figs, cranberries, pistachios, rose petals and candied coriander.
Inspired by native Australian lemon myrtle and angel cake, the BlackStar chiffon cake is a light and fluffy sponge cake scented with lemon myrtle, fresh lemon and coated in a light buttercream icing and toasted coconut.
Originally created to celebrate Delicious Magazine’s 10th anniversary, the Delicious Cake makes a striking centrepiece for any party or event. Moist coconut cake baked with almond dacquoise and brought together with fresh cream, seasonal fruits and finished with toasted meringue.
A light and airy sponge made with black sesame, covered in buttercream and mixed sesame seeds.
Not for the faint hearted, this one is one of the richest chocolate cakes in our range. Made with the boldest artisanal chocolate, this cake consists of four layers of hazelnut dacquoise, gianduja ganache and chocolate mousse, and dressed with chocolate ganache and gold leaf.