TAO BAKES CAKES

Babycakes (Box of 36 pieces): 

Need some “Cubit-Cubitan” for Raya? Beholddddd… THE most “Cubit”-able sweet treats we make: BABYCAKES!👶🏻🧁

These single-bite simply-pop-into-the-mouth sweet canapés are perfect for hosting, gifting or straight-to-your-own-face-lifting. Moist, dense and rich with nuts, these cake bonbons are the perfect petit four to a cup of tea or an after-dinner coffee.

Each Babycake Box of 36 pieces will have a mix of these flavours:

☀️🍋🌹 Pistachio-Lemon-Rose Babycakes with lemony icing;

🫖🍊🍓 Earl Grey financier with white chocolate & berry stripes;

🌰🍫🧂 Hazelnut financier with salted chocolate & praline pecan; and

☕️🫘⭐️ Coffee financier with salted chocolate & candied w for their dense & moist texture 

Storage instructions: The Babycakes are best served at room temperature for their dense & moist texture (no need to refrigerate if serving on the same day). But best kept chilled in the fridge if storing overnight - just leave to soften at room temperature for 30 minutes before serving.

Kuih Raya Cookies (Box of 9 pieces): RM140

These cookie-dough-style chunky cookies are inspired by Kuih Raya classics! They are crusty yet tender-hearted, sweet yet salty, lots of cookie dough to savour yet chockful of "stuff". Our Kuih Raya Cookie box of 9 pieces contain a mix of these flavours:

💖 "Kunafa": Pistachio cookie with white chocolate, a heart of crunchy pistachio-smothered kadaifi & topped with rose petals;

💚 "Kuih Ketayap": Pandan cookie with macadamia & a heart of gula melaka coconut;

💛 "Honey Cornflake": Buttery cookie studded with raisins, almonds & honey-roasted cornflakes; and

🤎 Hazelnut Cookie with salted caramel puddle & dark chocolate.

These Kuih Raya Cookies are available in a Box of 9 pieces for gifting (or self-gifting) via pre-order, or individual cookies for dine-in or takeaway at both Plump Bangsar and Plump TTDI.

Only available in 9".
Our Pistachio Kunafa Cheesecake is bound to ruffle some feathers. Imagine Basque-style burnt cheesecake, all melty ano comforting and sweetly lactic... but topped with a nest of buttery, crunchy kadaifi pastry smothered in much Pistachio butter! I can just imagine both Basque & Arab bakers rolling their eyes at this luxurious, lily-gilding concoction. In my defence... it's DELICIOUS!

Presenting... jengjengjeng... Raya Edition: Chocolate Fudge Cake! Same tender cocoa cake lavers as our classic Old-Fashioned version, same over-slathering of Valrhona chocolate ganache, same naughty vibes. But this time, we've gone all Nuts & Bananas by adding... errr, Nuts & Bananas!

Like the highways leading out of KL, this Raya Edition will be a crowded affair… One layer is jam-packed with roasted whole nuts in salted caramel, and the other layer is brimming with bananas (our fave Pisang Raja, where possible). But it’s surprisingly fresh and ligh~~Ahhhh, who am I kidding~~this cake is exactly as it sounds… Three layers of Chocolate Fudge Cake plastered with ganache and chock-a-block with Nuts, Bananas & Salted Caramel! Bring on the celebrations!

Storage instructions:
Please keep refrigerated during storage — but will sit happily at room temperature for 2-3 hours. Before serving, leave to soften at room temperature for at least 30 minutes for a more tender texture - or equally yummy warmed briefly in the microwave till the chocolate melts into a puddle.

This is a variation on our classic, with strawberries and raspberries instead of fresh figs.

This is a variation on our classic version, with the sautéed pears replaced by lots of mixed berries for those who prefer more colour or tartness (normally a mix of raspberries, blackberries and blueberries, with some cherries if they are in season).

[Note that this cake is baked in a 9” or 7” cake pan depending on your preference, but it does shrink after baking (it’s a meringue-based cake batter without egg yolks) — but don’t worry, it’s a rich cake so the 9” still comfortably feeds 8-12 pax and 7” feeds 4-8 pax]

Storage instructions: Best served at room temperature. If you’re having it on the same day, please do NOT refrigerate — it will sit happily at room temperature until you’re ready to serve it. However, if storing overnight, please keep refrigerated — but before serving, please remove from the fridge at least 3-4 hours so that it can soften. Leftovers are also yummy warmed briefly in the microwave till the chocolate ganache melts into a puddle.

If you’re Nuts about Bananas, or Bananas over Nuts…
🍌🥜🍌🥜🍌🥜
Our Banana Cream Pie is a sloppy affair of bananas + barely-there-vanilla-custard (to give it a touch of goo!) + teensiest-bit-of-salted-caramel (to give it a bit more goo!) + too-much-peanut-butter-mascarpone (because why not?). This mess sits atop a craggy biscuit crust studded unevenly with nuggets of dark Valrhona chocolate, and sits under a monsoon shower of the same mahal choc… what do you mean OTT?!?
🍌🥜🍌🥜🍌🥜
We’re accepting pre-orders @taobakescakes for a whole 9” Pie, or serving naughty slices @plump.kl (both Bangsar & TTDI) as a weekend special… You’re welcome, you banana-nutters you!
🍌🥜🍌🥜🍌🥜

No fancy toppings, no fancy creams! This simpler teatime cake is perfect for those who want straight-up cake without the trimmings. It is our salted butter & almond cake (similar to a classic old-school butter or sugee cake) — but in our version, we put in lots of fruit, typically a mix of berries depending on what we have that day, to bake into the cake batter itself so you have pockets of buttery cake and roasted fruit in each forkful. Then a simple scattering of sliced almonds and crunchy brown sugar on top in lieu of any fancy decorations.


Storage instructions: The Anytime Cake is best served at room temperature, with a cup of black coffee or tea as its best partner on a lazy afternoon. If you’re serving it as an after-dinner treat, it’s also yummy with slices warmed briefly in the microwave and served with ice cream or pouring cream. If storing overnight, please keep refrigerated but don’t forget to take it out of the fridge at least 1-2 hours before serving so that it can soften (the Ugly version, on the other hand, can be left at room temperature for up to 3 days).

A simpler version of our signature Pistachio cake, soaked in a lemon & rose syrup and topped with a zingy lemony icing. Garnished with dried rose petals and the greenest pistachio slivers, think British lemon drizzle cake with an Arabesque twist! You’d be hard pressed to find a better partner to a cup of black coffee.

Storage Instructions: The pistachio, lemon and rose cake with lemony icing is yummiest served at room temperature. It can sit happily at room temperature all day, no problem. But if storing overnight, do keep it chilled in the fridge because it is soaked with fresh lemon juice — but make sure you take it out of the fridge at least 30 minutes to soften before serving. It’s best served with a cup of black coffee to go with the sweet & lemony icing on top of the cake.

Our take on the classic banana loaf — but especially decadent with an unusually rich ratio of banana to cake batter! Our classic Anytime Cake serves as the base of this treat, with the salted butter and almond cake swirled with mashed and chunky bananas. The top is generously scattered with pecans and brown sugar before baking into a bronzed and burnished crust. This cake serves equally well as a breakfast treat, teatime indulgence or after-dinner dessert.


Storage instructions: The Banana Pecan Cake is best served at room temperature, with a cup of black coffee or tea as its best partner on a lazy afternoon. If you’re serving it as an after-dinner treat, it’s also yummy with slices warmed briefly in the microwave and served with ice cream or pouring cream. If storing overnight, please keep refrigerated but don’t forget to take it out of the fridge at least 1-2 hours before serving so that it can soften.

The “Ugly Cake” is a variation of our Anytime Cake but with salted chocolate and pecans baked into the cake instead of fruit & almonds for those who prefer a naughtier version of the simple teatime treat.

Here’s the description of our Anytime Cake: No fancy toppings, no fancy creams! This simpler teatime cake is perfect for those who want straight-up cake without the trimmings. It is our salted butter & almond cake (similar to a classic old-school butter or sugee cake) — but in our version, we put in lots of fruit, typically a mix of berries depending on what we have that day, to bake into the cake batter itself so you have pockets of buttery cake and roasted fruit in each forkful. Then a simple scattering of sliced almonds and crunchy brown sugar on top in lieu of any fancy decorations.


Storage instructions: The Ugly Cake is best served at room temperature, with a cup of black coffee or tea as its best partner on a lazy afternoon. If you’re serving it as an after-dinner treat, it’s also yummy with slices warmed briefly in the microwave and served with ice cream or pouring cream. The Ugly Cake will sit happily at room temperature for up to 3 days.