Fromage et Poire Cake
Pear and goat-cheese mousse, balancing sweetness with a gentle savoury note.
My Signature Cake
Red Velvet Cake
I pair red velvet cocoa sponge with vanilla bean cream cheese frosting, keeping its gentle tang at the centre of the cake.
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Composition
Flavour comes first
For me, the pleasure of red velvet is in the balance between the sponge and the cream cheese. I use a little cocoa for a gentle chocolate flavour, then pair it with smooth frosting whose tang keeps the cake from feeling too sweet. Vanilla bean brings the two together without taking over.
The sponge has the familiar red colour and a gentle tang of its own. I want the cocoa to stay delicate, leaving room for the cream cheese rather than making this taste like a full chocolate cake.
I like the contrast of white frosting and red sponge crumbs. The cake photographed here has piped frosting, fresh raspberries and a birthday message — a finish that makes it personal while keeping the cake itself in view.
To order, ask my team at Art Bakery & Gourmet for the Red Velvet Cake and tell them your date and number of guests. They will confirm the size, decoration, price and collection or delivery.
Available in Marbella
Ordering this cake
To buy a finished cake, continue to the Art Bakery & Gourmet online cake shop. My team can help with questions about sizes, dietary requirements, dates, collection or delivery.
Behind the cake
Pastry knowledge, not just decoration
I use the Pastry Journal to explain the ingredients, techniques and professional decisions behind my work — from creams and chocolate to fruit, laminated dough, structure and troubleshooting.
Related cakes
Tiramisu Cake
Coffee-soaked savoiardi sponge layered with mascarpone coffee cream, following a classic tiramisu recipe.
Custom Birthday Cake
I create personalised birthday cakes with chocolate writing, using any flavour combination from my catalogue or a simple vanilla or chocolate cake, decorated in my own style.
Next cake: Custom Birthday Cake