$60 (1kg), from Bloomsbury Bakers, 30 Bendemeer Road, #01-889, tel: 6299-3450. Place your order at www.bloomsbur ybakers.com.
Avocado isn’t the most aggressive of flavours. Here, the fruit combined seamlessly with the cheesecake ingredients to alleviate the richness of this creation. The hazelnut crumble drizzled with gula Melaka added bite and depth.
$50 (7cm), from Out of the Cake Box, 45 Telok Blangah Drive, #01-173, tel: 6271-1975.
This pretty cake was inspired by takoh, the sweet and salty Thai coconut jelly dessert in pandan leaf cups. Here, it’s a beautiful marriage of coconut custard, pandan cheesecake and sweet corn mousse. On their own, the layers don’t make a strong impact, but eaten together? Heavenly!
$63 (8cm), from all Cedele, including #B1-02A Raffles City Shopping Centre, tel: 6334-4828.
East meets West. The green tea sponge was generously layered with rich chocolate truffle and an authentic bittersweet matcha green tea cream. A smooth, luscious dark chocolate ganache enveloped this indulgent creation.
$42 (12cm), from Chef Yamashita, #02-44 Tanjong Pagar Plaza, tel: 6604-9709.
Pandan sponge, gula melaka cream and longan made a delicious filling between stacks of flaky puff pastry.
$90 (18cm), from Patisserie G, #01-40/41, Millenia Walk, tel: 6338-7578.
Bombe Cerise means cherry bomb. And no wonder. Enclosed in a jellied fruit glaze, this looked like a giant cherry that looked ready to explode! There were layers of dark chocolate sponge and mousse, smooth chocolate cream, kirsch-soaked cherries, and hazelnut praline dacquoise.
$15.80 for 450g, from Breadtalk, available at all outlets except Paya Lebar Square, Simei MRT and Marina Bay Link Mall.
There is little pretense in this one. It’s simply a light and airy chocolate sponge, flavoured with a filling made from chocolate cream cheese and fresh cream – no frills and oh-so-yummy.
$85 (9cm), from Lady M Confections, including #01-27 Orchard Central, tel: 6509-3673.
Easily one of the creamiest and most indulgent mille crepe cakes we’ve tasted, with no less than 20 paper-thin crepes. Because each is so thin, the cake was smooth and velvety, and we were glad that the Earl Grey infusion wasn’t overwhelming. It added just that right hint of flavour.
$58 (14cm), from Two Bakers, 88 Horne Road, tel: 6293-0329.
According to the creators, every element handmade from scratch, down to the blueberry jam and cheese. In fact, the ricotta made this an intensely dense cheesecake, that blended well with the blueberries – neither too tart nor sweet – and the soft almond crumble base.
$65 (small; for four to five persons), from Mad About Sucre, 27 Teo Hong Road, tel: 6221-3969.
An adult-only treat, the base was a pecan nut shortbread layered with butter pecan mousse, zesty Spanish mandarin orange and Caribbean white rum cream. Easily the most sophisticated cake in the line-up.
$80 (1.2kg), from Chalk Farm, #B1-K24 Paragon, tel: 6235-2872, and #B1-83M Parkway Parade, tel: 6348-2032.
This sweet bundt cake brings together a classic pairing – lemon and thyme – more often used in savoury dishes. The outcome was an exotically perfumed creation offset by a punch of cranberries.
$44 (17cm), from Paris Baguette, #02-02/03 and #02-48 Wisma Atria, tel: 6836-2010, and #02-20/21 Jem, tel: 6734-7765.
Strawberry cake is, well, strawberry cake. But it turns into a star when you dress it with a fresh cream and custard mix that is light, non-greasy and soft. And since there was lots of it, we were also delighted that the baker was just as generous with the sweet, succulent fruits.
$38 for an 18cm cake, from Paul, available at all outlets except Changi Terminal 3 Departure Lounge; pre-order one day in advance.
You’ll feel like you’re eating pure chocolate with this one. The cake is a new take on the classic palet d’or, a rich chocolate dessert made of layers of cake and chocolate cream. Paul’s version is similar, except that a hazelnut dacquoise and feuilletine are included for added crunch.
$65 (15cm), from Henri Charpentier, 9A Dempsey Road, tel: 6479-5518.
First, we were won over by its appearance, and then we were wowed by the arresting flavours and textures. A thin sheet of milk chocolate went over the dacquoise (nut-flavoured meringue) base, which was topped with a light mandarin and strawberry mousse. The result: something sweet and seductive.