Where to find the best birthday cakes in Singapore
These bakeries impress with their unique creations, whether it’s a beautifully frosted treat featuring the finest ingredients or a visually stunning bespoke cake.
Christine Ng, Le Cordon Bleu-trained baker and owner of Simple Indulgence, crafts beautiful cakes using only fresh and natural ingredients. “We do not use additives such as baking powder, baking soda and the like. Only 100 per cent butter and premium Madagascar vanilla are used. Any flavour or colour required for the cake or Swiss buttercream frosting is derived from fresh fruit, flowers and fruit ingredients. For low GI (glycemic index) cakes, organic coconut sugar is used.”
Ng’s best-sellers are her signature chiffon cakes, in particular the Yuzu Passion Cake.
“Unlike other chiffon cakes in the market, no rising agent is used to attain the rise that’s required in chiffon cakes,” she shares. Look out for an exciting new flavour to be launched in October - Orange Chocolate chiffon cake topped with decadent Valrhona dark chocolate ganache and candied oranges.
(Note: The kitchen is currently fully dedicated to the Mid-Autumn Festival. However customers may still pre-order the chiffon cakes for collection or island-wide delivery from 1 October 2018 onwards.)
Bloomsbury Bakers offers a host of unique cakes infused with local flavours such as coconut and gula melaka. “We bake our cakes with our customers in mind. We know that locals do not like cakes that are too sweet or creamy so we adjusted all our recipes to suit the local palate. We also try to make our cakes lighter and not so dense,” says owner Ng Hui Yi.
The bakery has even come up with interesting local-inspired creations such as an Orh Nee cake with vanilla sponge, yam filling, coconut cream, gingko nut and toasted coconut flakes as well as a Lychee Martini cake.
Aside from the crowd-pleasing local flavours, some of their best-selling birthday cakes include Earl Grey Lemon and Lavender, and Chocolate Sea Salt Caramel. “We are always adding new flavours, especially during festive seasons such as Christmas and Chinese New Year, and special occasions like Mother’s Day,” adds Ng.
All customised cakes are covered with Swiss meringue buttercream, and require at least two weeks in advance. Check out the “guide to cake customisation” on their website, and for more information on bespoke orders, email firstname.lastname@example.org.
The owners of Once Upon a Table, Fides Chua and Thea Tan, started their business in 2015 as home-bakers creating and designing dessert tables and party favours for weddings and birthday celebrations. A year later, they opened their own studio kitchen in a cosy corner at Lucky Heights. “We eventually expanded our business with a weekend patisserie for customers to unwind while enjoying fresh bakes and beverages,” says Tan, who was formerly in public relations.
Chua who honed her pastry skills in Le Cordon Bleu Tokyo in 2013 says, “Elegance and simplicity are key for our celebration cakes. We love to decorate with classic and dainty border piping details, fresh herbs, hand-piped birthday messages, hand-cut card stock toppers, and edible flowers and accents.”
Tan adds, “Our unique design aesthetics and quality of our cakes are what differentiates us from other cake makers and bakeries. We believe that a good cake should be defined by how it tastes more than how it looks – which is why we spend a lot of time experimenting, taste-testing, improving and perfecting the overall taste and flavours of our cakes.” The ladies are also extremely particular about using only the finest ingredients, such as French butter, Valrhona chocolate and Madagascan vanilla bean, to ensure a high level of quality and taste in their desserts.
Two of their bestsellers are Blueberry Surprise (blueberry cake with lemon curd and vanilla buttercream), and Sea Salt Dark Chocolate (dark chocolate cake with salted chocolate ganache and chocolate buttercream). For bespoke cakes, they require at least two weeks advanced notice.
Founder of Little House of Dreams, Audrey Lee, started her home-based hobby business in 2008. In 2012, she left her marketing job, took the plunge, and opened a physical store at Clarke Quay Central. Grace Goh joined Lee as a partner in 2014, and they moved to a space in Dempsey a year later.
Goh says, “We specialise in cakes and desserts. Our team of talented chefs and fondant artists are able to create almost any taste and design that customers want. Our standard cakes have a signature tall look, and are generally less sweet than most cakes.”
She adds that their best selling flavours are dark chocolate salted caramel, rainbow, and red velvet. “Our custom cakes have a very professional finish, and our signature look is pretty, sweet, elegant. This aesthetic is in the DNA of our brand, and it is expressed through our store design, packaging, and products.” Other popular themes, which kids will undoubtedly love, include unicorn, carousel, mermaid, vehicles, woodland animals.
Blk 8 Dempsey Road #01-14, S(247696). Tel: 6472 4977. Email: email@example.com. Little House of Dreams
The Patissier is a homegrown patisserie established in 2000 by sisters Tan Siang Oon and Tan Siang Yee (the latter trained at Raffles Hotel and Le Cordon Bleu). The bakery uses traditional French baking techniques and translates them into innovative sweet treats. Think: creamy Horlick creme brulee, sandwiched between two layers of chocolate sponge and scattered with crunchy Horlick-coated crumbles.
“We develop cakes based on ingredients. For instance, we use 10 different types of chocolates for our range of chocolate cakes. Each chocolate cake uses a different chocolate so each of our cakes has a personality of its own. A lot of consideration goes into each recipe of the cake. No two cakes are the same. It is a different experience with every flavour of our cake that you eat,” says Siang Oon.
To date, their bestselling cake is the Passion Fruit Meringue. The sponge cake is composed of fresh strawberries and mangoes, and filled with passionfruit mousse. “It isn’t too sweet or heavy like other birthday cakes, and the meringue sponge is soft and airy. These cakes are made for the day’s consumption only and we do not sell overnight meringues,” she adds.
Orders for customised cakes must be made 10 days in advance as most designs require a lot of sugar work that needs time to dry. The patisserie does not accept copyrighted designs such as Disney.
4 Mohamed Sultan Road, #01-01, S (238955). firstname.lastname@example.org.