Round cakes

Chocolate sponge cake soaked in chocolate soaking combined with delicate coconut Chantilly and coconut Bounty filling. The cake is designed for 6-8 people. It is recommended to defrost this cake for 2 hours before eating.

6 thin layers of classic biscuit with 5 fruity buttercreams: cherry, orange, banana, apple and raspberry. The cake is decorated with mirror glaze with meringue and chocolate decor. The cake is designed for 6 - 8 persons. It is recommended to defrost this cake for 2 hours before eating.

Chocolate sponge cake soaked in chocolate syrup, combined with chocolate cream based on butter and condensed milk with cocoa. It is recommended to defrost this cake for 2 hours before eating.

Shortcrust pastry with classic ganache and fresh cherries. The cake is designed for 6 - 8 persons. It is recommended to defrost this cake for 2 hours before eating.

Classic chiffon sponge cake soaked in raspberry juice, with a layer of raspberry (strawberry) confit, combined with creamy custard and fresh berries (according to the season). The cake is designed for 10 - 12 people. It is recommended to defrost this cake for 2 hours before eating.

Classic caramel-nut biscuit with creamy-toffee cream, delicate caramel filling, with layers of milk chocolate impregnated with milk-caramel syrup. The cake is decorated with Iriska icing, whipped cream, chocolate chips and Cookie cookies. The cake is designed for 12 - 14 people. It is recommended to defrost this cake for 2 hours before eating.

Thin honey cakes combined with sour cream and caramel filling. The cake is decorated with whipped cream and berries. The cake is designed for 12 - 14 people. It is recommended to defrost this cake for 2 hours before eating.

Thin layers of classic biscuit and crispy fluffy meringue with light cream ice cream based on whipped cream with fresh berries (in season) and milk chocolate. Garnished with whipped cream, meringue, seasonal berries and fruits. The cake is designed for 12 - 14 people. It is recommended to defrost this cake for 2 hours before eating.

Two layers of colored meringue and two layers of colored biscuits, combined with “Ice cream” with berries and fruits. The cake is designed for 12 - 14 people. It is recommended to defrost this cake for 2 hours before eating.

Kiev pink cake consists of thin layers of classic biscuit, Thin layers of Crispy fluffy meringue. In combination with a light cream, ice cream based on whipped cream with fresh berries (seasonally), milk chocolate. The cake is designed for 12 - 14 people. It is recommended to defrost this cake for 2 hours before eating.

Vanilla sponge cake soaked in strawberry confit, combined with vanilla cream "Plombir" and fresh strawberries. The cake is designed for 8 - 10 people. This cake is recommended to defrost for 2 hours before eating

Thin creamy cakes based on condensed milk, combined with butter cream based on condensed milk and cream. The cake is designed for 8 - 10 people. This cake is recommended to defrost for 2 hours before eating

Classic chiffon sponge cake with cherry cream with cherries, banana cream with bananas and chocolate cream with chocolate. The cake is designed for 8-10 people. This cake is recommended to defrost for 2 hours before eating

Chocolate sponge cake soaked in chocolate syrup. Combined with delicate milk chocolate ganache, butter cream with Oreo cookies and milk chocolate. This cake is recommended to defrost for 2 hours before eating

Airy shortbread, combined with whipped cream, raspberry jelly and fresh raspberries. The cake is designed for 6-8 people.

Thin chocolate shortcakes layered with a thin layer of chocolate buttercream. Garnished with chocolate ganache and gingerbread cookies. The cake is designed for 10 - 12 people.

Песочная основа, суфле птичье молоко, шоколадная помадка The cake is designed for 8-10 people.

Cake Rainbow consists of 5 colored Biscuits and 4 Fruit creams: Cherry, Lemon, Peach, Apple. The cake is decorated with decorative cream and pink or green mirror glaze.

Airy chiffon sponge cake soaked in milk syrup, with a layer of crispy almond crouton, waffle filling with almonds and Chantilly coconut cream.

Chocolate honey cake combined with white and milk chocolate cream, caramel-chocolate cream and chocolate crunch. Decorated with icing, chocolate decorations and mousse balls.

White sponge cream combined with butter, banana, cherry and chocolate cream. With cherry, banana, raspberry and chocolate filling.

White sponge cake combined with butter, banana, cherry and chocolate cream. With cherry, banana, raspberry and chocolate filling.

White sponge cake combined with butter, banana, cherry and chocolate cream. With cherry, banana, raspberry and chocolate filling.

Chocolate sponge cake with coffee soaking, combined with truffle, chocolate, coffee cream, with banana and black chocolate filling. Designed for 12-14 persons.

Thin layers of Salma biscuit with raspberry and orange confit with caramelized apples.

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 berries (according to the season).

Shortbread dough, butter cream with condensed milk and raspberries (white creamy chocolate).

Classic sponge cake combined with delicate meringue, berry confit and curd-yogurt cream. Decorated with savoiardi biscuits, berry jelly and seasonal berries.