Ginger & Cacao cakes are made with the finest ingredients, using only free range eggs in our cakes, couverture chocolate in buttercreams and ganaches, whole fruits in our reduced sugar jams and compotes, and pasteurised egg whites for our meringe-based buttercreams.
I also love creating flavour combinations with a nod to my Malaysian-Chinese-Japanese heritage. We were so blessed to have mango trees and passion fruit vines growing in our little garden and I remember the joy of plucking these as they ripen. Rose water and syrup are frequently used in drinks in Malaysia, and it is one of my favourite flavours and you'll see it making an appearance in many of my cakes. Most of my cakes are filled with generous layers of homemade jam or compote as I just love the contrast of textures and colours as you cut and bite into each slice.
The flavours below are available now and all throughout 2020, but I am also always available to discuss flavour combinations you love that might not be on my current menu.