Trio of mousse cake. White chocolate mousse with Oreo biscuits, milk chocolate mousse with Tim Tams, and dark chocolate mousse with chocolate rice crackers on a dacquoise sponge base, coated in white chocolate shells with a velvet finish.

Trio of mousse cake. White chocolate mousse with Oreo biscuits, milk chocolate mousse with Tim Tams, and dark chocolate mousse with chocolate rice crackers on a dacquoise sponge base, coated in white chocolate shells with a velvet finish.

Filled with passionfruit and lemon cream, raspberry puree, and dacquoise sponge with a chocolate velveteen finish.

Milk chocolate mousse and hazelnut brownie sponge, filled with hazelnut praline with a chocolate velveteen finish.

Pistachio and hazelnut mousses on a pistachio sponge centred with vanilla frosting set in a white chocolate cookie shell with a chocolate velveteen finish.

70% dark chocolate mousse, chocolate sponge cake centre, black cherry compote, topped with chantilly cream and handmade chocolate leaves and shards.

Hazelnut mousse and peanut butter brownie sponge topped with chocolate glaze and cocoa powder.

70% dark chocolate mousse, rich chocolate brownie sponge, topped with mirror glaze.

Raspberry Mouse Cake with a strawberry compote insert and dacquoise sponge topped with fresh cream, strawberries, and edible flowers (GF).

Mascarpone sabayon, coffee-infused sponge, with a rich mocha sauce, topped with velvety chocolate crunch, chocolate glaze, and gold guilded coffee beans.

Passionfruit cream filled with mango compote insert and macaron sponge, topped with fresh cream and diced fresh mangoes, passionfruit drizzle, and edible flowers.

Yuzu Curd, Flourless Orange Cake Sponge, topped with torched meringue and candied citrus rind

Baked frangipane cream, topped with diplomat cream, torched meringue, seasonal mixed berries, and edible flowers, sweet dough tart

Lychee and Rose Tart, filled with baked frangipane cream and raspberry coulis; topped with lychee-flavoured diplomat cream, crystallised rose and edible petals; and freeze-dried raspberry dice.

Lemon Meringue Tart, filled with lemon curd and yuzu gel and topped with torched Italian meringue and edible flowers.

Baked frangipane cream, topped with diplomat cream, torched meringue, seasonal mixed berries, and edible flowers, sweet dough tart

Sweet chocolate tart case, filled with salted caramel and chocolate ganache, topped with chocolate crisps and sea salt flakes.

Lychee and Rose Tart, filled with baked frangipane cream and raspberry coulis; topped with lychee-flavoured diplomat cream, crystallised rose and edible petals; and freeze-dried raspberry dice.

Mango & Passionfruit Tart, filled with baked frangipane cream, mango coulis, and vanilla diplomat cream, topped with mangoes, passionfruit, torched Italian meringue, and lime zest.

Lemon Meringue Tart, filled with lemon curd and yuzu gel and topped with torched Italian meringue and edible flowers.

Baked Lemon cheesecake on a crunchy biscuit base, topped with torched Italian meringue and edible 24k gold leaves.

Baked Blueberry Cheesecake on a crunchy biscuit base, topped with fresh blueberries and a light dusting of snow sugar.

Baked Biscoff cheesecake on a crunchy biscuit base, topped with Biscoff cream cheese frosting, smashed Biscoff biscuits, and caramel drizzle.

Baked Oreo Cheesecake on a crunchy biscuit base, topped with Oreo-flavoured frosting, smashed Oreo biscuits, chocolate drizzle, and Oreo dust.

Baked Red Velvet Cheesecake on a crunchy biscuit base, encased in white red velvet chocolate, topped with red-velvet flavoured frosting, pieces of red velvet cake, and raspberry drizzle.

Baked Tim Tam Cheesecake on a crunchy biscuit base, topped with chocolate frosting, smashed Tim Tam biscuits, and chocolate drizzle.

Classic Baked NY Cheesecake on a crunchy biscuit base topped with snow sugar.

Vanila chiffon cake layered with fresh strawberries and chantilly cream topped with Italian meringue, fresh strawberries, and edible flowers.

Vanila chiffon cake layered with fresh mango pieces and chantilly cream topped with Italian meringue, fresh mango pieces, and edible flowers.