A decorated cake must be as delicious inside as it is beautiful outside. The choice of sponge and fillings is what transforms a visual piece into a complete gastronomic experience.
How the Combination Works
Each cake has three layers of sponge and two layers of filling. The two filling layers can — and should — be different flavors. This combination creates depth of flavor and makes each slice a unique experience.
The secret lies in balance: sponge and fillings must harmonize, without one overpowering the other. That is why the cake designer's guidance at the moment of choice makes all the difference.
Our Sponges
- Genoise — Light and soft, the classic base that pairs with virtually any filling
- Chocolate Chiffon — Moist, airy, and with an intense chocolate flavor
- Red Velvet — The velvety sponge with a striking color and subtle cocoa notes
- Walnut — Dense and aromatic, ideal for those who appreciate sophisticated flavors
Our Fillings
- Dulce de leche
- Caramelized walnut dulce
- Milk chocolate ganache
- Dark chocolate ganache
- Apricot preserve
- Baba de moca (egg yolk custard)
- Soft brigadeiro
- Casadinho brigadeiro (white and traditional)
- Milk powder brigadeiro
- Peanut brigadeiro
- Nutella
- Soft cocada (coconut)
Combinations That Work
To help with your choice, here are some tried-and-true combinations:
- Chocolate chiffon with casadinho brigadeiro — The chocolate sponge meets the contrast between dark and white brigadeiro
- Walnut with dulce de leche — Sophistication and bold flavor
- Genoise with apricot and caramelized walnut dulce — Balance between fruity and crunchy
- Red velvet with milk powder brigadeiro — Double smoothness
- Genoise with baba de moca — Lightness and creaminess
Each combination can be adjusted to personal taste. What matters is that sponge, fillings, and coating work together to create a harmony of flavors.
