ESA17A – RM150
Caramelized Hazelnut cream layered with Moist Chocolate cake and thin crisp base.
ESA17B – RM150
Earl Grey tea infused Chocolate light Cream Cake.
ESA17C – RM150
Raspberry fruit cream and gelee with Light Blanc Chocolate ganache in red velvet sponge and chocolate crisp bottom.
ESA17D – RM150
Lemon cream spiral on Fresh Mango Mousse with less flour light almond sponge cake.
* 2 working days prior notice is required and designs may vary.
* Approximately 1kg, 7″ cake