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In Vogue with Antoinette Couture Cakes

SINGAPORE, 23 July 2018 – This season, dine in style with the brand-new line

of couture cakes by Antoinette. Inspired by iconic fashion luminaries from Coco Chanel

to Issey Miyake, every piece of the collection is passionately designed by the talented and

award-winning Chef Pang Kok Keong. With four new charming cakes in the collection,

experience the lavish taste of style and glamour!

 

For the body conscious fashionista, indulge in the sugar-free Haute Café. Using

traditional roasted coffee beans, sugar-free chocolate and Maltitol (a sugar substitute),

the Haute Café is made with layers of espresso-dipped chocolate sponge cake and

coffee-infused chocolate mousse, topped with a pretty frill of cold brewed coffee crème

Chantilly and sprinkled with coffee powder. The look is further accentuated with a cube

of coffee bean crumble and a touch of 24K gold leaf from France. With a beautiful blend

of rich aromatic coffee and dark chocolate, the Haute Café gives you the satisfaction of

your daily dose of espresso.

 

Paying tribute to the iconic Chanel No. 5 perfume, the Chocolat No. 5 showcases premium

dark chocolate from France and Belgium. With a slender silhouette, it is assembled with

chocolate Sacher sponge cake, coated with almond hazelnut feuilletine, light chocolate

ganache, chocolate chiffon cake, topped with chocolate crème Chantilly and finished with

a charcoal spray for a classic look. A gold-dusted crumble is added for a touch of elegance.

With a light texture and mild sweet taste, fashionistas can indulge in it with much pleasure!

 

One of the biggest trends from make-up to apparel is to go nude! With that in mind,

Chef Pang has created a show-stopping NUDE cake fit for the trendy. It is constructed

with a coconut crème Chantilly, over a layer of finger sponge with sea salt caramel parfait

encased within a tropical mousse made from a delectable blend of passionfruit, mango,

pineapple and lime. Beautifully presented in the colour of nude, stripes of bright summer

hues representing the tropical fruit ingredients are added to amp up the chic look.

 

Finally, behold the Cheese Please, inspired by the bold and playful style of Issey

Miyake and his iconic ‘Pleats Please’ creation. This is a savory, sweet and salty cheesecake

for The Individualist! The savoury mousse is of a good mix of cheddar cheese, cream cheese

and Parmesan cheese, layered with thin almond shortbread, topped with a piece of apricot

jelly and sprinkled with grated Parmesan cheese. With a rich and creamy cheese flavour,

the Cheese Please is the best dessert for all cheese lovers.

 

 

 

 

 

 

 

 

 

 

Also included in the 2018 Cake Collection is the Orh Nee Cake, which was launched

earlier during the Lunar New Year. A symbol of sweet prosperity, it is created from fresh

yam and pumpkin. Indulge in layers of yam mousse, yam cake with gula melaka and

pumpkin cremeux with fried shallots, topped with a crunchy almond crumble and

decorated with candied gingko nuts.

 

The brand-new couture cake collection is available from 23 July 2018 at both Antoinette

outlets. All five cakes are available in petite and big size.

 

Strut down to Antoinette with style today and get your front-row seat ready!

 

ANTOINETTE RESTAURANTS
Penhas Road

30 Penhas Road

(off Lavender Street)

Singapore 208188

Tel: (65) 6293 3121

Fax: (65) 6293 3220

Mandarin Gallery

333A Orchard Road,

Mandarin Gallery

#02-33/34

Singapore 238897

Tel: (65) 6836 9527

Fax: (65) 6836 9209

 

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