Some of Antoinette’s favourite cakes have been transformed into a light and flavourful interpretation of the familiar. From the light vanilla chiffon of Charlotte III, with is house-made forest berries jelly and white chocolate vanilla cream, to the dark chocolate mousse of the striking Terrarium, which returns dressed with butterflies and flowers, there is almost no flavour that hasn’t been explored. Also decked to the nines is the Superlova ‘inside-out cake’, with its baby rose macarons, rose petal meringue and raspberry marshmellows topping the rose petal mousse and rose finger sponge. Even the smooth chocolate and caramel Brittany and French chestnuts with dark rum Marronette are bound the please the astute palate. S$9 per piece to S$40-120 per cake (before taxes).
Available at Antoinette outlets. www.antoinette. com.sg