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Singapore’s top-rated cake shop announces its two newest localised iterations of your favourite childhood desserts as additions to its card! Baker’s Brew Studio has ingeniously converted these heritage desserts into delectable contemporary sweet treats!
The Chendol Cake (S$58) boasts as many layers as the ingredients in a tradition chendol. The base is a pandan-sponge cake that is layered over with tiers of coconut hoon kueh filling, red bean paste, gula melaka mousse and finally topped with gula melaka jelly and chendol jelly.
All six layers combine for exquisite bursts of flavour in the mouth, justifying a good authentic bowl of chendol.
The Mango Pomelo Sago Cake (S$68) also features a multi-tiered layered cake made from a base of joconde sponge filled with mango cream, coconut sago, grapefruit jelly, mango mousse, mango glaze, and topped with fresh pomelo.
The tartness of the mango really comes through, contrasting with the other coconut elements of the cake and combining well for a fancy upgrade on the traditional mango pomelo sago dessert.
I personally grew up with the authentic iterations of these desserts and love that someone has perfected the cake recipe for it. Definitely a hit for Singaporeans, this nostalgic-inducing dessert is a sure showstopper for any occasion!
Dates & Times: Available now at all Baker’s Brew Studio outlets | 11am – 9pm (Daily)
Prices: S$58 – S$68 for a whole cake, S$7 – S$10 per slice
