Big cakes
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Big cakes
Shortbread cakes, meringue, butter cream with the addition of boiled condensed milk.
Designed for 24 persons.
296 000 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.
320 000 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.
284 000 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.
328 000 sum
White sponge cake with white chocolate ganache, crispy meringue with whipped cream ice cream filled with raspberry jam and orange curd.
159 000 sum
Thin chocolate hazelnut biscuits with chocolate buttercream and chocolate filling. Decorated with chocolate icing and walnuts.
The cake is designed for 16 people.
340 000 sum
Thin layers of shortbread-puff pastry with butter cream with condensed milk.
The cake is designed for 16 people.
284 000 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.
296 000 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 16 people.
296 000 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
332 000 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 24 people.
348 000 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 16 people.
344 000 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.
348 000 sum
6 thin honey-chocolate cakes with creamy sour cream. Decorated with whipped cream and honey crumbs.
The cake is designed for 16-20 people.
320 000 sum
Thin coffee biscuits with coffee cream and chocolate filling. Decorated with chocolate icing and coffee beans.
The cake is designed for 24 persons
336 000 sum
