The tiered cake is a usual staple at weddings but given the current boom of home bakers in and around Colombo, we see tiered cakes as a major hit at birthdays. The older you get the higher the stacks go. You no longer must get married to enjoy a gorgeous tiered cake.

Cake with no sugar? Is it even cake if it doesn’t have sugar? We feel your pain, but given certain dietary restrictions sometimes sugar free is a healthier alternative. But one does not have to sacrifice on taste. The latest café’s and home bakers specialize in sugar free delights to send you straight into a food coma.

We’ve all seen it and we can’t get enough. It looks like the latest in cake trends is here to stay and we are not complaining.

Naked drip cakes, frosted drip cakes, ganache drips, chocolate drips, caramel drips. Drip cakes paired with fresh flowers, drip cakes paired with macaroons. The possibilities are endless. This trend lets you pull out all the stops.

Less is more is no longer an option when it comes to cakes. Go all out with any theme, be it Harry Potter,
Game of Thrones of even Avengers. Put the extravagance in cake with a little imagination.

The fad hit Colombo by storm. We’ve got matcha everything and now matcha cake is all the rage. The
finely ground green tea herb infused into a soft moist cake will have even the ardent of fitness fanatics
see their diet resolutions cave.

Along with buttercream’s resurgence is piped buttercream flowers. Sugar flowers are often caste aside,
if not eaten with a wince from the slight sensation of tooth decay. Enter buttercream flowers – beautiful,
silken-soft, and delicious as decor.

Along with buttercream’s resurgence is piped buttercream flowers. Sugar flowers are often caste aside,
if not eaten with a wince from the slight sensation of tooth decay. Enter buttercream flowers – beautiful,
silken-soft, and delicious as decor.

The newest cake trend brings these magical Unicorn creatures to life in a light-hearted and fun tone. It’s
quirky, it’s cute and we bet it will be an all-time favorite.

Croquembouche has a long history – it was invented by a French pastry chef Antoine Careme in the late 1700s, the classic croquembouche being a tower of cream-filled, choux puff balls piled onto a high pyramid and decorated with caramelized spun sugar. Croquembouche literally translates to “crunch in the mouth.” In addition to spun sugar, the croquembouche can be decorated with icing, chocolate, macarons, sugared almonds or candy ribbons. Our Croquembouche is a modern, much more elaborate, update on the classic – with glazed and filled choux buns and eclairs, baked buttermilk doughnuts, macarons, candied popcorn, ice-cream cones, Ferrero Rochers, piped buttercream flowers, and real sponge cake layers, frosted with Swiss meringue buttercream and glazed in Belgian chocolate.

Everyone wants a Pinterest-worthy birthday party. It’s a great way to cater for varied tastes by including
macarons, brownies, cake pops, cupcakes, marshmallows and cookies, and makes for an eye-catching
display where you can go big and bold on any theme.

Been seeing these cream tarts all over Internet? Either known as Cream Tart, Number Cake or Alphabet Cake this cake is simply impressive. Cookie layers filled with your favorite frosting and decorated with fresh berries, flowers and even macarons and is definitely a cake trend!