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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.

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.

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.

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

A gold metal “Happy Birthday” cake topper designed to add a simple, polished finish to any celebration cake. Reusable and suitable for a range of cake styles.

A gold metal “Happy Birthday” cake topper designed to add a simple, polished finish to any celebration cake. Reusable and suitable for a range of cake styles.

A gold metal “Happy Birthday” cake topper designed to add a simple, polished finish to any celebration cake. Reusable and suitable for a range of cake styles.