Created by pastry chef Lita Puyat, who trained at Le Cordon Bleu Sydney and worked at top Sydney restaurants. New, seasonal and familiar flavours are reinvented into dazzling gourmet cakes like no other. We believe that the best cakes should have many more flavours other than *sweet*. Taste the REAL flavours of Belgian cocoa and chocolate, rich Philadelphia Cream Cheese, Pink Champagne, or gloriou
s fruit in season. We object to dry cakes which is why ours are deliciously tender and moist, made with pure butter. Our buttercreams are not just icing sugar with butter and artificial flavours and colours--none of the "cupcake cloyingly sweet" flavours here...we make Swiss buttercream which is meringue whipped with butter, then add other ingredients to flavour it, such as real fruit purees and pure vanilla.
***NO SHORT CUTS!***
Try our much-loved RED VELVET LUXE Cake with our very own signature white chocolate and cream cheese frosting. Or PINK CHAMPAGNE Cake, an American cake popular in the 50s and 60s making comeback in a gorgeous pale pink heart-shape, finished off with silky Swiss buttercream. There's GOLDEN CARROT CAKE which is utterly moist, bursting with fresh flavours of orange and mixed spice along with the carrots and walnuts. NEW YORK CHEESECAKE made with Philadelphia Cream Cheese is either topped or marbled with fruit in season, or chocolate, or plain. RUM-SOAKED POUND CAKE won't get you tipsy, it'll just dazzle you! Once you taste ABBIE BRILL CAKES you'll see what sets them apart. Each recipe is developed by pastry chef Lita Puyat, who trained at Le Cordon Bleu Sydney and worked at top Sydney restaurants Icebergs Dining Room & Bar, Bathers Pavilion and Aqua Dining. Warning: After you try ABBIE BRILL CAKES, there's no going back to just any other cake! Perfect for celebrations, functions and gifts. Quotable quote:
"I am not another housewife making cupcakes at home. I don't make cupcakes, am not a wife and have no house (I am a pastry chef).
