Catherine Loh's review

The cake was absolutely delicious! Full of roasted black sesame seeds flavour with a touch of Hojicha milk jam. A great harmony of both roasted flavours. You can't go wrong with this wonderfully light sponge cake. Thank you to the Team @ Zee and ... More Elle who handcrafted this cake with passion and dedication!
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The Tart Cake was beautifully decorated with fresh fruits, fresh flowers and macarons. It was sprinkled with some edible gold dust that made it shine. The Original Sable with Vanilla Mascarpone Chantilly tasted great and was very delicious!

This ... More Tart based cake is perfect for birthday or any special occasion.

Happy with my choice once again with Whiskit Bakery & Cafe! Thank you very much, Chee Keong!
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I initially chose Heaven & Earth flavour and requested to make it less sweet. Helpful advice from the Merchant to consider changing the flavour as the taste maybe a little odd if they were to reduce the sweetness level due to its original white ... More chocolate content.

Changed to BlackForest Mousse flavour. Beautifully decorated with floral design with a classic yet simple tasteful cake. Hope there was more black forest mousse though.
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The Eggless Mango Delight cake is indeed delightful as the mango is unexpectedly sweet. The fresh cream is not too heavy and tastes fairly light. Best consumed when it is chilled as the cake can be a bit dry as it is eggless.

One of those rare whole cakes that offers a perfect combination of Matcha Sponge Cake and Japanese Azuki Beans! Thanks to Chee Keong of Whiskit Patisserie in accommodating to our request for replacing a layer of Matcha Sponge Cake with Azuki Beans ... More at a low fee!

The Pebble Cake tastes great although the layers of cream in between the Matcha Dacquoise could be thinner and with lesser layers and maintain at least 2 layers of Matcha Sponge Cake. The sugar level for the White Chocolate Mousse could be further reduced in order to give a more balanced overall taste.

In terms of presentation, the different shades of green and turquoise colours are beautifully swirled together to create a marbled, swimming effect. Decorated with a simple Panda Leaf and a dark chocolate ball coated with gold lustre dust gives a classy and elegant finishing touch!

How about Panda Sponge Cake with Japanese Azuki Beans next, Chee Keong, since you have a Panda Leaf décor on the cake? :)

Thanks for the awesome bakes once again!

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The Rocher Chocolate biscuit is crispy and it goes well with rich dark chocolate mousse which is not too sweet nor too bitter. Topped with blueberries and raspberries which are sprinkled with gold luster dust give a sense of grandeur. Choco Berry ... More Cake - perfect treat for a summer birthday celebration!

The Kaya Ondeh Tart is creative and has nice colour combination. The crust of the tart tastes good although the pastry could be more buttery. The Kaya jam seems commercially done. The Ondeh is fairly small size and could hardly taste the gula melaka filling. The skin of the glutinous rice balls could be thinner and fill with adequate palm sugar and coat with dessicated coconut. Overall it tastes fine but lacks "oomph".


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As described, the Berry Berry Tea Cake is fruity and light, with a dense texture when it is served chilled. The lychee buttercream is bit sweet though.

The owner, Lena, is very friendly and helpful in her service throughout, from the order ... More confirmation via email, providing helpful tips in best way of consuming the cake, accommodating the change in delivery date and time to even personally delivering the cake (I guess).

Thanks for the wonderful first tasting experience with Frostylicious Cakes, Lena!
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