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 vanilla 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.
Not for the faint hearted, this one is one of the richest chocolate cakes in our range. Made with the boldest chocolate from Tuscan artisanal chocolatiers, Amedei, this cake consists of four layers of hazelnut dacquoise, gianduja ganache and Amedei Toscano 66% chocolate mousse, finished with ganache made from Amedei Chuao.
Our version of this classic is a cross between a carrot and a hummingbird cake. Rich and spicy, on the darker side, it contains coconut, pineapple and cinnamon, topped with a smooth cream-cheese icing and garnished with carrot crisps, candied walnuts, freeze-dried raspberries and organic lavender.