Cake

Formulab's signature flavour and best seller cake. Made with laters of crunchy chocolate feuilletine, vanilla almond sponge cake, creamy dark chocolate mousse, blackberry compote and blackberry cremeux.

The most chocolate-ty yet balance in flavour cake we ever pull off. It builds upon a layer of fudge brownie, followed by espresso cremeux and bittersweet dark chocolate ganache.

Built upon a light refreshing strawberry cheesecake, followed by Thai Basil mousse, then vanilla almond sponge and tangy strawberry gel and creamy whipped vanilla ganache.

Lavish layers of pistachio sponge, Earl grey infused white chocolate ganache and mousse, followed by a layer of refreshing elderflower lemon gel, and garnish with whipped pistachio cream.

One of the protest flavours we ever pulled off and experimented with. Spiced carrot cake, top with a light Yuzu mousse, thyme-infused gel, and garnish with whipped Yuzu whipped cream/.

A flavour combination builds upon an airy black sesame sponge and crunchy, thin bed of charcoal dark chocolate feuilletine sits beneath layers of earthy and creamy dark sesame mousse. A yuzu infused whipped ganache is followed by refreshing yuzu curd and garnished with vanilla cream and sesame tuile.

Delicate layers of oolong tea and lychee fruit. A perfect balance of floral, fruity, and creamy bliss. Using both light and dark roasted oolong tea leaves on the airy sponge and oolong mousse. Followed by lychee infused whipped ganache and lemony lychee gel.

A tropical floral harmony of pistachio sponge, jasmine gel and dulce croustillant, layered with bright mango compote, silky mango mousse abd a light coconut mousse to finish. Refreshing, fragrant and irresistibly summery.