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.
Chilled, perfectly smooth and playfully sweet. Our take on this Italian dessert is made with vanilla cream and topped with a layer of salted caramel jelly.
Hand sized cups of crisp pure white meringue, filled with fresh seasonal fruit.
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.