Gateaux

Three layers of intensely moist dark chocolate sponge filled and frosted with a glossy, rich dark chocolate ganache buttercream -- a celebration-worthy showpiece.

A tender, fine-crumbed vanilla genoise filled with layers of vanilla bean Swiss meringue buttercream and fresh strawberry jam -- light, elegant, and irresistible.

An impossibly moist, tightly crumbed lemon loaf drenched while hot in a sharp, syrupy lemon drizzle that soaks into every cell, forming a crackly sugar crust.

Layers of soft, cocoa-red velvet sponge filled and frosted with a tangy, smooth cream cheese frosting -- a Southern American classic with French elegance.

A moist, aromatic carrot cake spiced with cinnamon, nutmeg, and ginger, packed with walnuts, and layered with the tangiest cream cheese frosting and candied carrot ribbons.

The iconic French patisserie: thin almond joconde sponge layers soaked in coffee syrup, filled with coffee buttercream and ganache, finished with a mirror chocolate glaze.

An ethereally light chiffon cake made with fresh strawberry puree and folded with whipped egg whites, decorated with whipped cream and whole fresh strawberries.

Individual dark chocolate fondants with a liquid, gooey molten centre -- perfectly timed, dramatically presented, and finished with a scoop of vanilla bean ice cream.

A stunning entremets of almond dacquoise, mango mousse, and a passion fruit jelly insert, finished with a mango mirror glaze and tropical decoration.