Photography Jasper Yu Art Direction & Styling Nikki Ho
Ribbon Cake Plate & Cutlery Robinsons The Heeren
After eating our way through more than 40 log cakes, we’re confident that these are truly the best log cakes to celebrate Christmas with this year.
$68 (1.2kg), from Le Meridien Singapore, Sentosa
Asian flavours ruled in this gula melaka-glazed cake with yuzu curd, light gula melaka mousse, Malibu rum-infused almond sponge, and a sweet and tangy jelly of mango and yuzu at the heart of it.
Le Meridien Singapore, Sentosa 23 Beach View, Sentosa, tel: 6818-3305. Dec 5-25, from Latest Recipe (Heritage Wing, Level 1). Order three days in advance. Last order: Dec 20.
from $90 (16cm), from Mad about Sucre
The French-styled bistro and cake specialist blended French whiskey, honey, apricot gel, almonds and feuilletine crumbs into mascarpone for a delicate, ambrosial mousse, and then swathed it all in soft rolls of vanilla sponge.
Mad about Sucre 27 Teo Hong Road, tel: 6221-3969. Dec 10-Jan 1. Order fi ve working days in advance. Last order: Dec 13.
from $55.70 (800g), from Flor Patisserie
Thick smears of chocolate cream sandwiched between fat layers of dark chocolate sponge. So dark and intense.
All outlets, including #01-01 2 Duxton Hill, tel: 6223-8628. Dec 1-31. Order three working days in advance. Last order: Dec 28.
$69 (1.3kg), Cedele
This tropical twist on tiramisu with alternating layers of almond cake and champagne-spiked mascarpone studded with juicy lychee bits is quite a boozy treat.
All outlets, including #01-01/02 Great World City, tel: 6836-1426. Now till Dec 26. Order three working days in advance.
$69 (1.3kg), from Cedele
It’s the perfect proof that gluten-free desserts can be pretty darn amazing. The chocolate sponge was soft and silky, and the lavish chocolate cream cheese frosting tasted every bit as intense and decadent as any great chocolate dessert. Yet it also managed to stay clear of becoming overly rich, thanks to the subtle tang from the cream cheese.
All outlets, including #01-01/02 Great World City, tel: 6836-1426. Now till Dec 26. Order three working days in advance.
$108 (1.2 kg, inclusive of the 500g chocolate box), Regent Singapore, A Four Seasons Hotel.
How do you outdo a great chocolate log cake? By nestling it in another chocolate shell, that seemed the answer.
The edible “gift box” was made from tempered Amedei chocolate, its harder texture perfect for noshing on like a other chocolate bar, and housed the real chocolate cake ─ crunchy Guanaja dark chocolate feuillettine base layered with more Guanaja dark chocolate in mousse form, a jammy Morello cherry confit, Amaretto-laced praline cream, and a maroon coat of cherry glaze.
Regent Singapore, A Four Seasons Hotel, 1 Cuscaden Road, tel: 6725-3423. Dec 1-31, from the Festive Booth in the lobby. Order three working days in advance.
$52 (1.2kg), Bakerzin
Classic, simple, and comforting. The essentials were right on cue ─ smooth Valrhona chocolate mousse and frosting, a pillowy sponge, and little chocolate pearls for crunch.
All outlets, including#01-207 Vivocity, tel: 6438-8700. Now till Jan 2. Order one working day in advance.
from $55 for four to six servings, from Antoinette
The log cake evoked grandeur with lavish chocolate textures and the perfume of bergamot, bejeweled with ruby spheres of tart raspberry coulis. A shimmering layer of Earl Grey-infused milk chocolate mousse cloaked an Earl Grey-and-dark chocolate cream, chocolate sponge, and a base of Earl Grey crumble mixed with hazelnut feuilletine.
30 Penhas Road, tel: 6293-3121, and #02-33/34 Mandarin Gallery, tel: 6836-9527. Now till Dec 25. Order three working days in advance.
$50 (1kg), from Amara Singapore & Amara Sanctuary Resort Sentosa
A juxtaposition of contrasts! Pickled cherries cut through the rich dark chocolate ganache and mousse, while beads of chocolate-coated biscuit added crunch to the soft chocolate chiffon sponge.
Amara Sanctuary Resort Sentosa, 1 Larkhill Road, Sentosa, tel: 6825-3866. Nov 25-Dec 25, from the Festive Booth in the lobby. Order one working day in advance. Amara Singapore, 100 Tras Street, tel: 6879-2607. Nov 25-Dec 25, from the Festive Booth at 100AM (Level 1). Order one working day in advance.
from $45 (16cm), from Chef Yamashita
This riff on chendol rolled up a delicate pandan sponge cake with light-as-air azuki bean cream, and capped it off with gula melaka frosting. It’s a wonder how this Franco-Japonais bakery managed to take a typically jelak dessert and reimagined with a minimalist Japanese style, while still holding tight to the essence of the local flavours.
Now till Dec 25. Order three working days in advance. #02-44 Tanjong Pagar Plaza, tel: 6604-9709.
$68 (1 kg), Pan Pacific Singapore
The intense hit of the Manjari dark chocolate mousse alone was seventh heaven, and it was a bonus that the apricot centre and chocolate muffin sponge complimented, rather than distracted, from the chocolate high. That spike of spices was just what we needed to tuck us into a warm and fuzzy Christmas cocoon.
7 Raffles Boulevard, tel: 6826-8240. Now till Dec 23, from Pacific Marketplace (Level 1). Order three working days in advance.
$90 (1kg), from Patisserie G
We liked the understated, ethereal charm of this stylish piece – dark chocolate cream and Morello cherry compote with cream cheese and Chantilly cream piping – accentuated with a whiff of bergamot.
#01-40 Millenia Walk, tel: 6338-7578. Now till Dec 31. Order one working day in advance.
$78 (1kg), from The Bakery at Colony, The Ritz-Carlton, Millenia Singapore
The taste more than made up for the presentation. It had a core of soft, blood orange jelly ensconced within luscious chocolate mousse, and a blood orange-tinged hazelnut praline tart base.
7 Raffles Avenue, tel: 6434-5288. Nov 26-Jan 1, from The Bakery at Colony (Level 3). Order three days in advance. Last order: Dec 31, noon.
$62 (1kg), from The Line Shop, Shangri-La Hotel Singapore
The contrast between the velvety chestnut mousse and the chewy candied chestnuts worked well, while the tinge of acidity of the cassis (blackcurrant) compote lightened the taste. The nutty nougat base was a joy to chomp on, too.
22 Orange Grove Road, tel: 6213-4377. Dec 1-26, from The Line Shop (Level 1). Order three working days in advance.
$75 (1 kg), from The Dining Room, Sheraton Towers Singapore
Sheer decadence. Heaps of bittersweet chocolate mousse fashioned into a log, with two layers of crunchy hazelnut feuilletine wedged within.
39 Scotts Road, Dec 2-Jan 1, from The Dining Room, tel: 6839-5621, in the lobby. Order two working days in advance.
$68 (750g), from La Patisserie, The St Regis Singapore
Don’t be daunted by the architectural lines. The cross-section revealed concentric rings of thick, dark chocolate ganache and pillowy, Viennese cocoa Swiss rolls. The shards surrounding the log added an intense chocolate hit.
29 Tanglin Road, tel: 6506-6860. Dec 1-25, from La Patisserie in the lobby. Order three days in advance.
$58 (1kg) from Swensen’s and Earle Swensen’s
A high claim, we thought, until we ate it. Inspired by the iconic Ferrero Rocher, it was ectasy for everyone who loved those craggy chocolates. This was a luxurious log of dark chocolate ice cream blended with hazelnuts, and crushed almonds.
All outlets, including #01-68 Bugis Junction, tel: 6255-2052. Now till Dec 25. Order three working days in advance. Last order: Dec 17, 3pm.
from $43 (500g)
Chocolate and salted caramel is always a treat, and the pleasure of savouring the deep, caramel undertones had us momentarily stumped for words. The velvety dark chocolate sponge were textbook perfect, and those crunchy moresels of caramel-and-milk-chocolate nougats were such fun too!
Fairmont Singapore and Swissotel The Stamford, 80 Brash Basah Road, tel: 6338-8785. Now till Dec 20, from the Cafe Noel booth at level two. Order five working days in advance.