![]() ![]() Flour And Stone Woolloomoolooįor classic European and English-styled desserts, it’s best to visit Flour and Stone. ![]() If you've forgotten a birthday (again) you can order by 12pm for next-day delivery. Alongside the fancy creations, you’ll always find Luna’s famous baked ricotta cake, a coffee and Kahlua cheesecake, coconut cheesecake, angel cakes and a flourless dark chocolate and hazelnut cake. For main occasions and celebrations, Luna bakes up custom cakes with the most drool-worthy flavours to pick from (think layers of almond cake and dark chocolate with coffee mascarpone filling). If you’re buttercream-obsessed and always have a hankering for a slice of old-fashioned treats then you need to get around Luna Cakes, stat. Delivery is $5, anywhere in Sydney, or you can opt for express from $20. Heads up, the Rafaello cake is the ultimate coconut treat with a velvety texture that’s topped with biscuit flakes. These silky creations are what your biggest sweet dreams are made of and you’ll have a full suite of tastiness at your fingertips with standard, gluten-free, vegan, fruit, nut-free and halal cakes all up on offer. The cakes at Looma’s are in their own class. Elsewhere on the menu, you’ll find a tangy Tahitian lime take, a bitter matcha version, as well as a wild berry and chocolate burnt Basque cheesecake loaded with dark and milk chocolate and wild blueberries-and they all also tick the box as gluten-free. The original orged 15 Centimetres’ success, repping a rich batter known for its gooeyness and a golden casing with that iconic caramelised shell. The Best Cake Delivery In Sydney 15 Centimetresġ5 Centimetres is known for churning out some of Sydney’s best Basque cheesecakes, with a few flavours twists to get around. Here's where to look for Sydney's best cake shops and cake delivery. Whether you need that picture-perfect birthday cake, a crowd-pleasing vegan cake, or quirky custom cake, Sydney has a bunch of sweet-as cake shops ready to deliver. It’s true: you don’t make friends over salad.
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