Castle Cake - Pink

Castle Cake. Pound cake with chocolate ganache and marshmallow fondant. Slight variation from the White Castle with initial added as per request.

Front View.




















Rear View.



















Top View.



















Close up details.



















Close up on initial.

Castle Cake - White

My first fondant cake and there's no looking back. A castle cake, made with chocolate pound cake, chocolate ganache and completed with homemade Marshmallow Fondant. Every girl is a princess in mom and dad's eyes.




















Front View.















A View From Top.



















Rear View.

Sesame Street

Elmo cream cake. Sponge Cake with Fresh Fruits and cream. Strong colours are used but no bitter taste.















Cupcakes Orders to complete the theme. Cupcake frosting in buttercream.















Big Bird.















Or just Elmo.















Ernie, decorated with Buttercream and Chocolate. Ernie is not available in cupcakes.

Serving Guide

The below guide is used as an approximation.

1.0 kg : 10 to 12 servings
2.0 kg : 20 to 24 servings

As part of service, I provide candles and cake knife.

*Note : I am restricted by the cake board available in the supply shop. A 2.0kg or 2.5kg cake will be placed on the biggest cake board, which is 15" x 19". Designs will also be worked around this restriction.

The Flavours

Sponge/Buttercake : Vanilla, Chocolate, Lemon, Orange, Coffee.

Fresh Fruits (subjected to season, availability) : Strawberry, Blueberry, Mango, Durian, Banana.

Canned Fruits : Peach, Blueberry, Strawberry.

Other Fillings : Lemon Curd, Mango Mousse, Chocolate Mousse, Lemon Mousse, Strawberry Mousse, Blueberry Mousse, Coffee Mousse, Chocolate Cream, Yam Cream.

Frosting : Fresh Cream, Chocolate Ganache, Coffee Buttercream, Vanilla Buttercream, Lemon Cream Cheese.

Example of Popular Combo :
1) Vanilla/Chocolate Sponge Cake with Strawberries
2) Chocolate/Lemon Sponge Cake with Blueberries
3) Vanilla Sponge Cake with Strawberry/Mango Mousse
4) Chocolate Sponge/Buttercake (cupcakes) with Coffee Buttercream
5) Chocolate Sponge with Banana and Chocolate Cream

*Price varies for choice of fruits and fillings. Special request like cheesecake available, please email me for quotation.

Baking Schedule & Design

I strive to provide freshly baked cakes, like any other bakers. The cakes are usually baked and decorated on the night before delivery or collection. Sometimes, if time permits, on the day itself. As such, I cannot take more orders than I can handle. I seek your understanding that I have a day job and usually reach home after 8 p.m. I start baking only after putting my children to bed. This bakery is a One-(Wo)Man-Operation with little, or occasional help with delivery. Thus I apologise that sometimes, my response may be slow or delivery is just not possible.

I appreciate that you could book the schedule early so proper planning is possible.


For Cream Cakes : The design of the cake can be finalised a week before the actual delivery.

For Fondant Cakes : Depending on complexity of design. Please place your order 2 weeks prior to delivery.

For Mahjong Cakes : Each tile is hand drawn and needs time. Please place your order 1 week before delivery.

For Wedding Cakes : The coordination should start 3 months prior to the wedding. Colour theme and decoration should be finalisation 6 weeks before wedding.

Kindly email me at piccolo[dot]rei[at]gmail[dot]com for further enquiries and delivery coordination.

The Ingredients

All cakes are baked with fresh ingredients. Ingredients like eggs, fresh fruits, milk and cream are purchased as and when I need them. I do not use preservatives or emulsifiers.

By default, I use these ingredients, listed in alphabetical order.

Butter : I use pure butter in my buttercakes and buttercream. I do not use margarine or shortening for baking.

Colouring : Edible colour gels or edible pen ink are used only in decoration. Do note that some cartoon characters (well, most) have strong colours. I strive to make them as close as possible. If you have an issue with coloured tongue, you might want to alert me beforehand. However, you have to be able to accept the outcome of the cake. Also, excessive colouring will result in a bitter frosting. Prior to your order confirmation, I will advise you.

Corn Oil : It is used for my sponge cakes.

Flavouring : I do use Vanilla Essence for vanilla cakes. For chocolate cakes, I use Valrhona Cocoa Powder. As for other cakes like orange and lemon, I will use the zest for flavouring. I do not offer other flavoured sponge/butter cake like strawberry or mango unless requested but do keep in mind that they are artificial. For mint cake, Creme de Menthe is added to the frosting only.

Flour : Low gluten wheat flour.

Fondant : I make my own Marshmallow Fondant. Flavoured with lemon oil or mint only upon request.

Frosting : Non dairy whipped cream is used for its stability. Dairy whipped cream is available upon request. For chocolate ganache, 55% Cocoa is used. 70% Cocoa is available upon request but subjected to surcharge.

Milk : Low Fat Milk is used.

Mousse : Gelatin and dairy whipped cream is used.

Sugar : I use pure cane sugar.