TAO BAKES CAKES

Tao’s personal favourite and by far our most popular cake! This dense and moist cake is rich with ground hazelnuts and the scent of caramelly burnt butter. Topped with salted chocolate ganache, sautéed pears, praline pecans and blueberries, it is a naughty treat with a salty-sweet edge. We sometimes describe it as an “adult Nutella” — our interpretation of the classic hazelnut & milk chocolate pairing, with the added zing of sea salt, and presented in a cake of dark, autumnal colours.

[Note that this cake is baked in a 9” or 7” cake pan depending on your preference, but it does shrink after baking — but don’t worry, it’s a rich cake so the 9” still comfortably feeds 8-12 pax and 7” feeds 4-8pax like our other cakes]

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.

This is a signature cake of ours, for those who are looking for something fruity and refreshing. It is pistachio cake soaked in a rose and lemon syrup, then topped with our yoghurt-mascarpone frosting and lots of fresh local figs and some raspberries for colour.


Storage instructions: Please keep refrigerated. But before serving, take it out of the fridge for at least 15 minutes so that the cake can soften at room temperature.

This is a rich & moussey flourless dark chocolate cake topped with lashings of whipped salty-sweet vanilla mascarpone, praline pecans and a handful of blueberries for freshness. Nothing fancy — just an excuse to have super-rich & intense chocolate cake and lots and lots of cream as some relief.

Note: For those who don’t want the praline pecans, we can also top the cake with straight-up mixed berries instead (Berry version: RM280). Also, for a twist on the classic vanilla mascarpone, we can also top the cake with Earl Grey mascarpone or coffee mascarpone.

Storage instructions: Fragile. Please keep refrigerated. Leftovers are also yummy warmed briefly in the microwave till the cream melts into a puddle.

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

Layers of our salted butter & almond cake, sandwiched with our homestyle kaya, salted vanilla mascarpone, and a shower of toast crumbs. This is a rich cake, best enjoyed with a black kopi kawww!

Decor: This cake is topped simply with a dust of bread crumbs for a classic teatime-look. But if you want to go all out for a celebratory cake, we can top the cake with a crown of fruit & foliage for a supplementary charge — just choose “Full Decor” in the options below.

Storage instructions: Please keep chilled. But before serving, make sure you leave it to soften at room temperature for at least 30 minutes so that it’s not too firm — some even prefer slices warmed briefly in the microwave. It will also sit happily in a cool, air-conditioned room for up to 2 hours.

This is a gussied-up butter cake, dressed to the nines! It is our salted butter & almond cake, topped with some lightly rose-scented mascarpone, and lots of strawberries and lychees. This is a good option for those who don’t want anything too adventurous beyond an old-school butter cake, but want it fancied up for a celebration.

Storage instructions: Please keep refrigerated. But before serving, please take it out of the fridge for at least 30 minutes to soften. It will also sit happily in an airconditioned room for 2 hours.

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).

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.

For those who enjoy mango and cream, this twist on a classic Victoria Sandwich might be for you — generous layers of super-creamy mango mascarpone and fresh pops of mango cubes in between 3 layers of our salted butter & almond cake. As with all our cakes, our house style would suit those who enjoy something a bit more substantial and not-super-light… This cake is no different, it’s refreshing from the fruit but still creamily rich and decadent.

Decor: This cake is topped simply with a sprinkling of pistachio dust (the brightest green ones we can find!) for a classic teatime-look. But if you want to go all out for a celebratory cake, we can top the cake with a crown of fruit & foliage for a supplementary charge — just choose “Full Decor” in the options below.

Storage instructions: Please keep chilled. But before serving, make sure you leave it to soften at room temperature for at least 30 minutes so that it’s not too firm. It will also sit happily in a cool, air-conditioned room for up to 2 hours.