42 Joo Chiat Place, Singapore 427766 | +65 6440 9200 / +65 9821 2666 | info@temptationscakes.com.sg

1) How to choose Durian Cake?
People usually choose Durian Cake based on design that please the eyes and taste buds as well. A good durian cake usually includes real durian meat in the custard cream filling. The durian meat used has to have a premium and strong taste, such as Mao Shan Wang and D24. It is worth the money paid for these premium durian cakes.
2) What makes the best Durian Cake?
The best durian cake is usually based on the taste and texture of the cake. Premium durian meat is used such as Mao Shan Wang and D24. These durian meat retains its strong and unique flavor when incorporated into the creamy custard cream filling and it doesn’t taste artificial. The texture of the cake also plays the part. Soft custard cream is mixed with the durian meat filling, giving it the creamy and soft ice cream-like texture. The custard cream filling is not watery and retains its creamy consistency when eating/serving the cake.
3) What makes Temptations one of the best durian cake choice?
In Temptations, we used high quality ingredients for our durian cake. We used premium pure durian meat mixed with traditional custard cream filling. High quality soft whipped cream is then mixed, to give it the creamy, soft ice cream-like texture. Soft and fluffy sponge cake layered in between the filling. No artificial essence is used in our cake. We give generous amount of durian custard cream filling, so people can enjoy eating our ice cream-like texture cake. Our cake design is also simple and the color of the cream cover follows the durian meat as close as possible. Price affordability and many size options are available to cater the needs of our customers, be it for family gathering or corporate events.
4) Comments and Suggestions
-The color of the whipped cream: have to be consistent and not too dark yellow
-Thickness of the whipped cream cover: not too much cream
-Some customers commented that our durian cake design is too simple.

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