This luscious ribbon cake is layered with buttercream and blueberry compote and covered in sweet signature Tiffany-blue marzipan. The cake is topped with an elegant white sugar lotus and sparkling sugar pearls (weight = 1 kg).

Acclaimed as Sri Lanka’s leading pastry chef,  Gerard Mendis wows his customers with European-style cakes that combine breathtaking designs with rich, indulgent flavours. His scrumptious range of cake and pastry offerings run the gamut from moist, fluffy cakes to savour at tea time to luxurious creations perfect for the grand finale of any celebratory occasion.