Soft, fluffy vanilla bean cake layered with rainbow confetti sprinkles and filled with a light mascarpone whipped cream. Frosted in silky French buttercream.

Rich, moist dark chocolate sponge layered with milk chocolate crèmeux, chocolate crunch feuilletine and French chocolate buttercream.

Soft coconut cake layered with German buttercream, passion fruit filling and finished with toasted coconut flakes.

A moist banana sponge studded with toasted pecans, layered with banana pudding filling and finished with a tangy cream cheese frosting and dulce de leche glaze.

Three-layer spiced carrot cake made with brown butter, dual-cut carrots, toasted pecans, and a lactic-forward mascarpone–cream cheese frosting. Finished with honey carrot soak, a white chocolate feuilletine crunch, and crisp carrot curls.

Strawberry cake with strawberry mascarpone white chocolate ganache, roasted strawberry filling and fresh strawberries.

A delicate almond sponge layered with chocolate truffle, cookie praline, finished with ganache, topped with cookie crunch and strawberry dots.

Moist olive oil cake with zesty lemon curd, vanilla bean mascarpone frosting, and lemon basil sugar.

Chocolate Mousse Cake, Raspberry Ganache, Choux Crown