Signature Cake – Choose Your Own 2 Pack

Two whole cakes from Lady Wong’s full lineup – pandan layer, calamansi passion fruit, ube blackberry entremet, mille crêpe, and beyond – your choice. The East Village patisserie founded by Malaysian-born Mogan Anthony and Seleste Tan in 2021 draws on careers at Jean-Georges, WD-50, and the Four Seasons to bring Southeast Asian flavors – pandan, calamansi, ube, coconut palm sugar – into the architecture of French pastry. Eater New York called Lady Wong one of the hottest bakeries in the city.

MORE DETAILS

• Includes 2 cakes of your choice
• Package serves 6-8 people, each cake measures approx. 6-9″
• Made with Southeast Asian flavors such as pandan, calamansi, and ube, combined with classic French pastry techniques to create distinctive cakes
• Ships frozen with dry ice to ensure safe nationwide delivery, arrives in elegant, gift-ready packaging
• Made fresh to order by Lady Wong Patisserie, a modern, Southeast Asian-inspired bakery in NYC’s East Village

Awards & Media:

• Featured in The New York Times, Forbes, Food & Wine, Bon Appétit, and LA Times for redefining modern pastry with Southeast Asian flavors
• Named one of NYC’s must-visit dessert destinations by top food critics and lifestyle outlets
• Celebrated as a women- and immigrant-founded bakery, praised for artistry, cultural storytelling, and innovative cake design

OPTIONS MAY INCLUDE:
Salted Coconut Sugar Caramel Cake – This gorgeous cake has two layers of crème fraîche cake flavored with coconut palm sugar, with a thick layer of coconut sugar custard in-between each. It’s surrounded by a layer of Indonesian molasses-flavored Swiss meringue buttercream, and topped off with a sprinkle of coconut sugar crumbs!
Salted Peanut Butter Chocolate Cake – This stunner has two layers of rich chocolate devil’s food cake, with a layer of peanut butter sweetened by coconut sugar between them. It’s surrounded by peanut butter Swiss meringue buttercream and topped off with silky chocolate ganache and crispy peanut butter feuilletine!
Strawberry Guava Entremet Cake – Entremet cakes – complex layer cakes encased in mousse – require the precise execution of many complicated French pastry techniques, and this cake is truly a masterpiece. Layers of almond sponge cake, guava marmalade, and strawberry compote are surrounded by cream cheese mousse result in an incredibly light and refreshing ensemble.
Ube Blackberry Entremet Cake – Entremet cakes – complex layer cakes encased in mousse – require the precise execution of many complicated French pastry techniques, and this cake is absolutely stunning. Vanilla cake and fresh blackberry compote are surrounded by ube mousse and creamy ube cremeux.
Black Sesame Passion Fruit Entremet Cake – Entremet cakes – complex layer cakes encased in mousse – require the precise execution of many complicated French pastry techniques, and this cake is a real stunner. On a chocolate sable base, layers of chocolate cake, passion fruit caramel, and sesame crunch are surrounded by black sesame mousse.
Pandan Layer Cake – If you enjoy the combination of soft, airy chiffon cake and the texture of custard in one cake, you will love this Pandan Layer Cake! Fragrant Southeast Asian pandan leaves have a delicate flavor of vanilla, rose, and almond, and it’s used to flavor both the cake and custard, layered with amber coconut sugar. It’s topped with freshly grated coconut, pandan’s perfect companion!
Pandan Matcha Mille Crêpe Cake – This is a traditional take on Matcha Mille Crêpes cake, with the added touch of fragrant Southeast Asian pandan leaves, which have a delicate flavor of vanilla, rose, and almond.
Uji Matcha Cherry Mille Crêpe Cake – Uji Matcha is considered the highest quality matcha, and this delicate Mille Crêpe Cake pairs matcha custard and pastry cream with cherries that have been steeped in Zinfandel red wine.
Pandan Pistachio Royaltine Cake – This stunningly beautiful cake is layered with pandan-perfumed chiffon cake, Sicilian pistachio feuilletine crunch, and silky white chocolate-infused pandan cremeux, all surrounded by light and airy coconut mousse.
Calamansi & Passionfruit Cake – This stunning cake has alternating layers of lemon citrus sponge cake and tangy calamansi & passion fruit curd, and it’s all surrounded by rich & creamy coconut mousseline cream.

INSTRUCTIONS / STORAGE

• Lady Wong Patisserie ships Monday-Friday each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Cake ships frozen with dry ice.
• Dry ice may dissipate in transit.
• Do not remove dry ice with bare hands.
• Cake may be stored in the freezer for up to 2 months, or in the refrigerator for up to 2 days.
• Best Consumption Period: Once defrosted, best consumed within 24 Hours.

To Serve

• Defrost in the refrigerator for at least 10 hours.
• Once cake is thawed it can be served immediately or within 30 minutes at room temperature.
• Enjoy!

Ingredients

• Salted Coconut Sugar Caramel Cake – Allergens: “Dairy, Gluten, Eggs, Soy, and Beef Gelatin.
• Salted Peanut Butter Chocolate Cake – Allergens: Dairy, Peanuts, Soy, Gluten, and Egg.
• Strawberry Guava Entremet Cake – Allergens: Dairy, Gluten, Eggs, Beef Gelatin and Nuts
• Ube Blackberry Entremet Cake – Allergens: Dairy, Gluten, Eggs, Beef Gelatin, Sesame seeds and Nuts (almond).
• Black Sesame Passion Fruit Entremet Cake – Allergens: Dairy, Gluten, Eggs, Beef Gelatin, and Nuts (almond).
• Pandan Layer Cake – Allergens: Dairy, Wheat, Eggs, and Gelatin
• Pandan Matcha Mille Crêpe Cake – Allergens: Dairy, Egg, Gluten, Beef Gelatin.
• Uji Matcha Cherry Mille Crêpe Cake – Allergens: Dairy, Egg, Wheat, Gelatin, Alcohol.
• Pandan Pistachio Royaltine Cake – Allergens: Dairy, Gluten, Eggs, Beef Gelatin, and Soy.
• Calamansi & Passionfruit Cake – Allergens: Dairy, Gluten, Eggs, Beef Gelatin, and Soy.

Please be advised that baked goods may contain or come into contact with peanuts, tree nuts, or other allergens.