The best cake spots to get a taste of the sweeter things in life.
The go-to for cheesecake fiends, ex-Bakerzin founder Daniel Tay offers ten flavours of the versatile dessert ($19.90-$35.20) for delivery orders from his own webstore. Unique flavours include the no-bake Milo Dinosaur, salted caramel Sweet and Smokey Taffy and yuzu-lime-lemon Maneki Neko. Those who can't decide can opt for the Fickle Feline sampler of ten slices in different flavours. If you're catering to a party of of-age pals, definitely shoot for the alcohol-enriched cakes like the raspberry, lychee and martini-filled Emperor’s Romance, or Russian Whiskers with fresh mango chunks and vodka.Read more
Antoinette's two salons – Penhas and Mandarin Gallery – are modelled after the gorgeous tea houses of a lacier, pastel era, and the cakes follow in the same exquisite vein. Former Canelé honcho Pang Kok Keong is a whiz with French style entremets, but regional ingredients like osmanthus, matcha and jasmine flowers have found their way into his pretty creations. The house's Antoinette namesake ($10.70) is a chocolatey stack accented with flavours of earl grey and raspberry, and those hankering for even more dark cocoa need to hit up the Le Royale ($9.65) with added textures of almond meringue, hazelnut almond feuilletine and chocolate mousse and genoise. More refreshing options include the mint-hued berry and pistachio-filled Summer ($10.70), and Lemon Meringue ($9.65) cake slices.
Takeaway options Whole cake versions of Antoinette's cakes are available to take home with orders three days in advance. Deliveries are charged at a flat $30 for anywhere on the mainland, and $50 for orders to Sentosa.Read more
At this Halal-certified bakery/cafe, the rustic cakes are whipped up using recipes tried and tested by owner Shannon Lua's grandmother. The bakers here are quick to hop onto the American Naked Cake trend, with their versions in flavours like salted caramel red velvet ($7.90/slice) and Isaphan ($7.90/slice). Add on ice-cream at $4 a scoop, or pair dessert with Dutch Colony-brewed coffees ($3.50-$6.50).
Takeaway options A wide range of cupcakes (from $3.50), Naked Cakes (from $48) and celebration cakes including a rainbow-sprinkled Birthday Sprinkle ($58).
Shoot top down on a clean background for maximum Instagram points – Chalk Farm's simply dressed cakes channel the rustic vibes that dominate hashtags on the 'Gram. Thankfully, that same philosophy carries through in its substance. Self-taught baker Bryan Koh's bakery, with a presence in Paragon and Parkway Parade, claims to use fresh ingredients and no preservatives. The much-loved treats in his repertoire include gold dusted 24 Karat Brownies ($56/whole cake), naked salted caramel macadamia layer cake ($8.50/slice, $68/whole cake), and super-sized kueh salaat ($5/slice, $60/whole cake) made with fresh coconut milk, butterfly pea extract and squeezed pandan juice.Read more
To get your hands on the birthday cakes that partied with generations of Singaporeans, this 30-year-old cake shop requires a three-day advanced booking and then a trek (or taxi ride) into the Greenwood neighbourhood to pick up the goods. Inside, the shop still rocks a 70s outlook. Mrs Violet Kwan and her crew of industrious aunties pipe on well-wishes in old-school pastel buttercream, and box glossy slabs of her much-loved chocolate fudge cakes ($39/800g) with its fluffy sponge and rich, creamy chocolate frosting for pick up at the store.Read more
Delphine and Kenneth Seah's Kki is the local queen of ethereally light sponge desserts. After a rent spike at its shared Ann Siang Road premises, the Japanese-inspired desserts shop is now camped out in a bright white room with a Zakka tilt at the School of the Arts. Cakes like the teardrop-shaped white chocolate and mango Antoinette, coffee and chocolate Cafe Dumo, and strawberry and pistachio Nao all channel the same clean, graphicky aesthetic of its surroundings, and are prudently seasoned to avoid giving you a sugar burn or leave you hopped up with a sugar high.
Takeaway options Order seven days in advance for pick ups of larger, sharing portions of their cake flavours ($48-$110).Read more
After leaving her post as head decorator at the feted American-style Sugarplum Cake Shop in Paris, Singaporean Lena Chan returned to set up her own shop on Teo Hong Road. Those gorgeous icing and fondant dummy cakes by the window of Mad About Sucre almost compels you to conjure images of your dream wedding. However, don't wait for a wedding to eat the plated cakes like the sphere of San Domingue topped with a rum-filled dark chocolate cube, the chestnut Montage du Neige pyramid and long white Vent de Fleur finger of almond, cheese, hazelnut and forest fruits as these are, thankfully, smaller indulgences to have right now.
Takeaway options The mini-cakes in the glass display counter are also available in bigger portions, and customised cakes orders are taken on a first-come-first-served basis for the time you want to have the cake delivered.Read more
Plating chic Japanese desserts with a reverence for French pastries, chef-owner Matthias Phua and Japanese chef Tomoharu Morita – both have worked in the pastry kitchens of the Grand Hyatt Tokyo and Joël Robuchon – combine forces to turn out breads, cakes and other treats at Pantler. The pair notably use AOC French butter and imported Japanese flour in their creations. The hazelnut praline-studded vanilla bean pastry cream puffs ($5.50) are the Telok Ayer shop's hot favourites, and the wedge of dark chocolate delice ($7.80) yields forkfuls of fudgey bittersweet chocolate on a sable cookie base. The traditional French Mont Blanc ($8.50) here gets a sweet upgrade with blackcurrant in its sturdy base, and fans of the Opera ($8.50) will take well to Pantler's almond sponge, espresso and ganache version.
Takeaway options Whole cakes like creamy strawberry (from $62) and mango (from $45) shortcakes, strawberry Figaro tiramisu (from $32) and Blackforest (from $28) can be ordered online for pick ups, or a $20 delivery fee.Read more
This is where you’ll find a meringue crafted to near-perfection. The popular passionfruit meringue sponge cake is a light, crusty slice, filled with airy passionfruit mousse that’s baked with fresh mangoes and strawberries. The pink-hued Empress Dowager is a similarly tart slice with raspberries on a royaltine base. The cakes here are baked in limited quantities, and sculptural themed creations in the shape of Nintendo Gameboys and teddy bears can be baked and decorated with advanced orders. The Patissier is also one of the rare local bakeries to build cream puff croquembouche towers, perfect to add a spectacle to any party.Read more
Run by Le Cordon Bleu trained Gwen Lim, PatisserieG might possibly offer some of the best cakes in Singapore. Ingredients directly imported from France ensure desserts of the highest quality, the highlight of which is the G Spot Cake ($9/slice), their signature dessert piece. They also offer artisan coffees, an ultra-rich French hot chocolate ($4.5-$8), bubbly and sake to pair with your sweets.
Takeaway options Cake-sized versions of the G Spots ($85/18cm cake, $120/22cm cake), larger sized sake kasu cheesecakes baked with sake lees ($40/14cm-$96/21cm), lychee rose cheesecake ($80/18cm, $115/22cm) and more.