Honey Cake + Pandan Coconut Gula Melaka Cake ($8 each)!
Two cake slices side by side — Russian-style Medovik honey cake and pandan coconut gula melaka layered cake. $8 each.
Cake teabreak — went for two slices, one Western classic, one local heritage. Honey Cake + Pandan Coconut Gula Melaka Cake, $8 each. 😍
What was on the table ($8 + $8):
- Pandan Coconut Gula Melaka Cake (left) — a triple-layer pale green pandan sponge cake with white whipped cream as the topping and filling layers, finished with dessicated coconut dusted across the top. The gula melaka must be filled inside (not visible in cross-section) — the proper kueh dadar / kueh lapis flavour profile.
- Honey Cake (Medovik) (right) — the Russian-style layered honey cake with thin honey sponge layers alternating with sour cream / dulce-de-leche filling, and a generous topping of brown honey-sponge crumbs crowning the top. The signature Medovik look — rustic, layered, slightly caramelised crumbs.
The honey cake is the heavier, richer pick — that distinct honey-dulce de leche flavour is intense, and the crumb topping adds textural contrast. Western dessert cred.
The pandan coconut gula melaka cake is the local twist — taking the heritage flavours of pandan, coconut and palm sugar and putting them into Western layer-cake format. Lighter, fresher, more breezy.
Both cakes used gold cardboard bases for the slice plating — proper bakery presentation.
Total: $16 for both slices.
Overall: 4.3 / 5. Honey cake was the standout intensity-wise (proper Medovik depth); pandan coconut was the comfort heritage win. Different audiences, both delivered. 😍👍🏼
