Using only the finest ingredients, dulce cake design is passionate about offering distinctive and mouthwatering flavour combinations for your wedding cakes, each of which may be customized to suit your wedding day. Each tier features layers of sponge cake, filled with Swiss merengue buttercream, preserves, curds and thick reductions. Gabriela has intentionally chosen a menu that will ensure your wedding cake is the nothing short of exceptional.
At Dulce Cake Design we use the classic Swiss meringue buttercream as the base of our fillings for the cakes, this buttercream is very stable, not overly sweet and delicious. (See below cake care).

You can choose from our many cake flavours

*If you don’t see a flavour in the list please ask me and I can make it. 

CLASSIC VANILLA

Madagascar vanilla infused sponge layered and finished with a luxurious Swiss merengue vanilla buttercream.

INTENSE BELGIUM CHOCOLATE CAKE

An exquisite dark chocolate sponge layered with chocolate Swiss Meringue buttercream.

With the options of: fillings:
Fragrant orange curd and vanilla buttercream for a subtle hint of zest.
Hazelnut Giandula Buttercream
Strawberry Buttercream

PISTACHIO & RASPBERRY  ($$)

Pistachio sponge accompanied with the finest raspberry curd, vanilla Swiss meringue buttercream and vanilla buttercream.

WHITE CHOCOLATE & PASSIONFRUIT  (Seasonal) ($$)

A decadent Belgian white chocolate sponge complemented with passionfruit curd and white chocolate Swiss Meringue buttercream.

FLEUR DE SEL CARAMEL CAKE

Caramel sponge filled with a Caramel Buttercream and sprinkled with fleur de sel on each layer.

SPICED APPLE & CARAMEL ($$)

Green Apple and Spices Cake with Caramel Buttercream

LEMON & ELDERFLOWER

A light lemon-flavoured sponge and coated with a subtly floral lemon and elderflower curd, along with layers of elderflower Swiss meringue buttercream.
OPTION: Add poppy seeds..

MAPLE-WALNUT & VANILLA ($$)

Moist maple infused cake and walnuts small pieces filled with an aromatic and sweet Madagascar vanilla buttercream.

PEACH BELLINI  ($$)

Classic Madagascar vanilla sponge soaked with a Prosecco syrup and layered with a heavenly peach compote, finished with a champagne and thyme infused Swiss meringue buttercream.

ALMOND & ORANGE

Almond sponge softly infused with an orange zest, layered with an orange Swiss buttercream and divine orange marmalade.

PROSECCO & RASPBERRY/ORANGE ($$)

Light prosecco sponge cake coated with a Prosecco syrup and layered along with a delicate raspberry-orange Swiss buttercream.

STRAWBERRY SHORTCAKE  ** does not contain whipped cream

Classic vanilla sponge layered with fluffy vanilla Swiss buttercream and fresh strawberries on each layer.

LEMON & RASPBERRY

Fragrant lemon sponge with a subtly lemon infused syrup and a silky raspberry buttercream

SPICED CARROT CAKE (without raisins, walnuts and Pineapples)

Carrot sponge
Filled With Cream Cheese Swiss merengue Buttercream

EARL GREY LAVENDER
Infused early grey and lavender cake filled with a delicious lavender buttercream.

($$) extra cost
Cake care & advice 
Cakes filled with swiss meringue buttercream should be stored in the fridge but must be served at room temperature for best taste. 
What to do?
Simply storage the cake in the fridge and about 2-3 hours before the event remove from fridge place it on the cake stand for display. 
Cakes won’t withstand the heat or humidity very well, please keep cake indoors on very hot and or humid days and bring it outside when is time to be cut or temperature has lowered.
Remember if you are hot most likely the cake will be hot as well.