Sponge carries the cake
The sponge must support the filling and decoration without becoming dry or too heavy.
Cake construction
How We Balance Sponge, Cream and D24
The goal is not the maximum amount of every component. The goal is a slice that holds together and keeps the D24 clear.
From Amour Desserts · Baking in Melbourne since 2015
Cream connects the layers
Cream affects moisture, mouthfeel and stability. It should support the filling rather than mask it.
D24 defines the flavour
The filling needs enough presence to be recognisable across the slice. Supporting flavours are used only in products designed around them.
- Structure from sponge.
- Connection from cream.
- Identity from D24.
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Common questions
Why not use as much filling as possible?
The cake still needs to hold, slice and travel safely. Balance is part of the product.
Does every cake use the same sponge and cream ratio?
No. Structure changes with the product and design.
Amour Desserts
Browse our durian cake range
Browse our current durian cakes and desserts on the Amour Desserts website, or contact us if you need help choosing.