Otto & Cake Flavours

Below are our signature Otto & Cake combinations, each personally tested (and enjoyed). Cakes are finished in a smooth, not-too-sweet swiss meringue buttercream, or chocolate ganache where needed, especially for warmer days and taller designs.

Vanilla Bean & Berry

Soft vanilla bean cake layered with swiss meringue buttercream and seasonal berries or compote. (Jam also available, a favourite for children’s birthdays).

Caramel

A caramel-swirled cake layered with smooth swiss meringue buttercream and rich dark caramel. Sweet, but never too sweet.

Dark Chocolate & Raspberry

A deeply chocolatey cake layered with silky ganache and bursts of smashed raspberry. Rich, balanced, and very decadent.

Biscoff

A spiced Biscoff cake filled with Biscoff buttercream and swirled with extra Biscoff — because restraint has its limits.

Ferrero Rocher

Chocolate cake layered with Nutella buttercream and delicate crunch from Ferrero Rocher. Comforting, indulgent, and always a favourite.

Double Chocolate

A classic for good reason. Dark chocolate cake filled with smooth milk chocolate ganache. Simple, rich, and endlessly popular.

Ginger Kiss

A gently spiced ginger cake layered with vanilla Swiss meringue buttercream. A nostalgic nod to afternoon tea with Nan

Lemon

Light lemon and vanilla cake layered with zingy lemon curd and lemon swiss meringue buttercream. Fresh and bright.

Carrot

A New Zealand classic — moist carrot cake filled with smooth cream cheese icing, because anything else would feel wrong.

Close-up of creamy caramel flavor fudge with swirls and a glossy surface.
Close-up of numerous hazelnuts, some with shells intact, in various shades of brown.
Close-up of a chocolate truffle on a skewer in front of a platter of assorted chocolates and gold-wrapped candies.
Several Lotus Biscoff cookies, some whole and some broken into pieces, on crumpled wax paper.
Pieces of milk chocolate surrounded by cocoa beans and cocoa nibs on a white surface.