Decorate It Yourself Cake
A finished cake composition supplied in a simple format for personal decoration.
Explore this cakeTANNOV Cake Collection
I develop these cakes as complete pastry compositions rather than a standard bakery menu. Each one begins with a flavour idea and is built through contrast: fruit and cream, chocolate and acidity, soft and crisp textures, richness and freshness.
The collection
The collection represents my signature approach and serves as the reference point for TANNOV cakes as the brand develops into new markets. Individual availability, sizes and local ordering depend on the city in which TANNOV is operating.
At present, made-to-order cakes are available in Marbella and the Costa del Sol through Art Bakery & Gourmet.
A finished cake composition supplied in a simple format for personal decoration.
Explore this cakeChocolate, tangerine and passion fruit in a citrus-led composition.
Explore this cakeChocolate, tonka and passion fruit with aromatic contrast.
Explore this cakeBright raspberry and lime with a clean, fresh finish.
Explore this cakeCoconut and lime in a fresh tropical composition.
Explore this cakeForest berries and chocolate with a fruit-forward profile.
Explore this cakeCoconut and mango in a tropical, restrained composition.
Explore this cakeCherry and chocolate with a deeper fruit character.
Explore this cakeRaspberry acidity paired with hazelnut richness.
Explore this cakeRaspberry acidity paired with pistachio richness.
Explore this cakePistachio and strawberry with balanced modern pastry textures.
Explore this cakeRaspberry with a Cava Rosé element in a celebratory composition.
Explore this cakeChocolate, banana and salty caramel with tropical fruit notes.
Explore this cakePear, Catalana crème, hazelnut and orange-spice notes.
Explore this cakePear and goat-cheese mousse in a savoury-sweet pastry composition.
Explore this cakeMadeleine, grapefruit, tangerine and lemon-yoghurt mousse.
Explore this cakePassion fruit, mango and dark chocolate in a fruit-led composition.
Explore this cakeCoffee, pecan, exotic fruit and milk chocolate.
Explore this cakeCoconut, lemon and raspberry with bright acidity.
Explore this cakeLemon, strawberry, lime, white chocolate and mascarpone.
Explore this cakeChocolate and raspberry built around contrast, acidity and depth.
Explore this cakeA baked cheesecake with a deeply caramelised surface.
Explore this cakeCrisp laminated pastry and cream in a classical layered format.
Explore this cakeA chocolate-focused composition built around three Valrhona chocolate profiles.
Explore this cakeA cake interpretation of tiramisu built around coffee, cream and cocoa notes.
Explore this cakeA modern interpretation of a classic cake with crisp and nutty textures.
Explore this cakeStrawberry and hazelnut with fruit acidity and nutty depth.
Explore this cakeBrownie, peanut butter and raspberry in a rich, contrasting composition.
Explore this cakeRaspberry and mascarpone with a soft, fruit-led profile.
Explore this cakeHow I build a cake
I do not start from colour or decoration. I start with the ingredient that should lead the dessert, then decide what acidity, bitterness, creaminess, crunch or aroma it needs around it. The visual design comes after the eating experience is clear.
Read the Pastry Journal to see the techniques and ingredients behind this work.