Big cakes
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Big cakes
Thin cake layers soaked in sugar syrup, combined with butter cream-ice cream and raspberry. Cake is decorated with cream, marshmellow and raspberry.
396 000 sum
Shortbread cakes, meringue, butter cream with the addition of boiled condensed milk.
Designed for 24 persons.
356 000 sum
Thin layers of classic biscuit combined with curd cream and fresh raspberries. The cake is topped with whipped cream and seasonal fresh berries.
The cake is designed for 24 people.
352 000 sum
Salma nut biscuit with butter cream and condensed milk filling with toffee. Garnished with fudge and boiled condensed milk with walnuts.
The cake is designed for 16 people.
324 000 sum
Thin honey caramel cake layers, combined with sour cream and delicate caramel.
336 000 sum
Sandy pastry with crusty meringue, combined with butter cream with boiled milk and lemon filling.
356 000 sum
Butter sponge cake Salma with raspberry-cream and banana-cream.
The cake is decorated with whipped cream, chocolate white fondant, chocolate decor and fresh berries.
The cake is designed for 24 people.
368 000 sum
Sandy cake layer, meringue, butter cream with boiled custard milk and walnut.
352 000 sum
White sponge cake with white chocolate ganache, crispy meringue with whipped cream ice cream filled with raspberry jam and orange curd.
179 000 sum
Chocolate honey cake layer, combined with chocolate custard cream from boiled custard milk and whipped cream.
372 000 sum
Thin chocolate hazelnut biscuits with chocolate buttercream and chocolate filling. Decorated with chocolate icing and walnuts.
The cake is designed for 24 people.
372 000 sum
Thin layers of shortbread-puff pastry with butter cream with condensed milk.
The cake is designed for 24 people.
316 000 sum
Airy butter sponge cake with chocolate cream and cherry jam. The cake is decorated with chocolate icing and fresh cherries.
The cake is designed for 24 people.
352 000 sum
Chocolate sponge cake with chocolate soaking, with caramel peanut, butter boiled cream. With toffy, peanut and chocolate filling.
448 000 sum
Classic biscuit soaked in sugar syrup with cottage cheese cream. The cake is decorated with whipped cream and chocolate strips.
The cake is designed for 24 people.
328 000 sum
Thin layers of Salma biscuit soaked in peach confit filling, with creamy banana cream and raspberries. The cake is topped with whipped cream and seasonal fresh berries.
The cake is designed for 24 persons
368 000 sum
Thin shortbread chocolate cakes with butter chocolate cream on condensed milk and cherry confit filling. The cake is decorated with chocolate fondant, chocolate sprinkles and fresh cherries.
The cake is designed for 16 people.
384 000 sum
Chocolate chiffon biscuit with coffee soak, truffle chocolate cream, coffee chocolate cream with dark chocolate filling and banana compote. The cake is decorated with chocolate ganache and seasonal fresh berries.
The cake is designed for 24 people.
388 000 sum
Thin shortbread cakes with butter cream on condensed milk and white chocolate, stuffed with fresh raspberries. The cake is topped with white fondant, whipped cream and seasonal berries.
The cake is designed for 24 people.
388 000 sum
6 thin honey-chocolate cakes with creamy sour cream. Decorated with whipped cream and honey crumbs.
The cake is designed for 24 people.
352 000 sum
Thin coffee biscuits with coffee cream and chocolate filling. Decorated with chocolate icing and coffee beans.
The cake is designed for 24 people
384 000 sum
