You’d be hard-pressed to find customised cakes like the ones at Susucre: sugar flowers in every texture and form cascading from tiers, or a cake hidden within a supersized 3D bowl of laksa complete with all the fixings. The store also holds baking classes and customises dessert tables, but its specialty is cakes for weddings and birthdays. Choose from eight flavours such as mocha cappuccino and vanilla bean, and nine ganache-based fillings, including caramel cookie butter and hazelnut. Cakes are designed to withstand heat in outdoor venues, and only quality ingredients are used – that means real vanilla bean, handmade caramel and absolutely no preservatives. Depending on the size of your cake, a one-tier starts from $125, and from $500 for a three-tier. Place your orders three weeks in advance, because Susucre’s waiting list extends up to two weeks at a time.
They say the good-looking enjoy more privileges in this world, and the cakes here are no exception, thanks to Jessica Loh, the one behind this popular brand. Each cake is finished with a smattering of toppings such as red velvet crumb, Speculoos soil and Cadbury bits. Ferrero Rocher, Speculoos and Red Velvet are the most popular ($7/slice, $50/whole), but the latter stands out thanks to its intense cocoa flavour. Make sure to order two weeks in advance, or a month ahead during the festive period. For a personal touch, Shiberty Bakes does customised creations starting from around $50.
If you’ve an inclination for bolder flavours in your cake, try Bloomsbury Bakers’ interpretation of orh nee (from $40/700g): sandwiched between layers of vanilla sponge cake is a chunky yam filling with light coconut cream, gingko nuts and coconut flakes. And then there’s Lychee Martini (from $50/700g), with layers of lychee sponge and martinisoaked lychees sitting under fresh cream. If not, play it safe with options like the chocolate sea salt caramel cheesecake ($60/1kg) that’s finished with stacks of walnuts and dressed in yet more sea salt caramel sauce. Flavours are subject to availability, so place your orders three days ahead. The bakery also customises cakes, from ombre wreaths to ones with lashings of (edible) watercolour.
Co-founder Fides Chua, whose pastry skills were honed in Le Cordon Bleu Tokyo, joined hands with Thea Tan to set up Once Upon a Table over their love for everyday cakes. Central to their homely bakery are goods from the heart – celebration cakes, macarons, tarts and jellies, among others – for which French butter and Madagascan vanilla bean are used. Favourites include the chocolate chip loaf ($5.50/slice, $40/cake), a humble butter cake laced with Valrhona chocolate and finished with a velvety chocolate drizzle, and the Blueberry Surprise ($65/6-inch) made with fresh blueberries, vanilla buttercream and a layer of lemon curd concealed within. Orders should be placed three days ahead and custom orders two weeks in advance.
No-frills bakes are the order of the day when you make a trip to this Halal bakery/café, which prides itself on taking no shortcuts. That means rolling dough by hand, peeling and chopping citrus zest, and using only pure cream and unsalted butter, not margarine or shortening. Among its bestsellers are the upside-down banana cake with caramel notes, and the sticky toffee pudding. Deglet noor dates lend the pudding its rich, dense texture – and when paired with warm sweet-salty toffee sauce, it’s the stuff of dreams. For whole cake orders, your 450 grams of sauce comes packed separately so you can warm it up when the time’s right.
Generations of Singaporeans have a soft spot for Temptations' Signature Chocolate Etoile (from $32/6-inch cake, $45/8-inch) – and rightly so. Chef-owner Jeffrey Galistan’s bestseller’s a light chocolate sponge dominated by mousse so fluffy it’s hard to stop at one bite. Its moreish secret lies in the technique used in whipping the mousse to a consistency not unlike ice cream. Topped with a gently sweetened ganache, this is an addiction we don’t want to kick. While the Chocolate Etoile is available most of the time, place orders three days in advance for other cakes.
For a café famed for its waffles, Montana Brew Bar’s been making rounds on Instagram thanks to its Freak Cakes ($14.80 each). These glazed, palm-sized beauties are great for those jonesing for a sugar high and, while they’re at it, pictures for the ’Gram. Each cake feeds two to three, making them perfect for small birthday celebrations. The Matcha Black Sesame is a proper treat, with heavy green tea flavours complemented by black sesame frosting and glaze. For a cake with a local twist, try the Coffee Kaya Coconut, constructed with coconut white chocolate glaze, kaya buttercream and gula Melaka crumbs. And place your orders in advance: only ten cakes in each flavour are made every day.
Pantler knows what cheesecake fiends want, and how to do it just right. Which is why the classic cheesecake ($6.80/slice, $48/600g) is its bestseller. The cake’s golden brown top yields to fork, and crumbles like no cheesecake does – but in the best way possible, because you’re delivered a well-balanced, textural contrast of fluffy creaminess against a crunchy biscuit base, punctuated with a tinge of zesty sweetness that never gets cloying. Helmed by Matthias Phua and chef Tomoharu Morita, Pantler also specialises in breads and pastries. For a sturdier, denser cake, the Opera (from $30/400g) is a sticky treat that may sit better with the ‘Death by Chocolate’ fan club. Cake orders should be placed three days in advance, with complimentary delivery in the CBD for orders over $100, or $25 for all other orders and locations.
If you’ve heard of The Patissier, it’s probably for the bakery’s passion fruit meringue (from $48.15/6-inch), a lightly sweetened meringue sponge cake layered with passion fruit mousse, fresh mangoes and strawberries. Its texture is compromised if kept overnight, though, so if you’re going to have leftovers, opt for the double chocolate praline (from $48.15/500g) instead – a rich praline mousse sits between layers of yet more chocolate mousse, with a sturdy crust to round it off. Orders should be placed four days in advance, with a delivery fee of $21.40.
The go-to for cheesecake fiends, ex-Bakerzin founder Daniel Tay offers ten flavours of the versatile dessert ($29.90-$49.90) 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.
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.
At this Halal-certified bakery/café, 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).
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.
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.
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.
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.
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.