Andros Chef: Summer in Bloom Cake Preview
3 June 2026 | Ginger Lily, Hilton Hotel Singapore
An exclusive afternoon preview of the Summer in Bloom Cake Collection was held at Ginger Lily, Hilton Singapore Orchard, featuring a collaboration between Andros Chef and Ginger.Lily, with support from Indoguna Singapore. The event showcased a selection of seasonal cakes created using premium Andros Chef preparations and ingredients. Crafted by World Champion of Confectionery Arts Chef Florence Lesage alongside Chef Cindy Khoo, the collection combines French pastry expertise with contemporary flavours, resulting in elegant desserts that deliver both visual appeal and exceptional taste.
Featured Cakes from the Summer in Bloom Cake Collection
Featured Cakes from the Summer in Bloom Cake Collection
Guests at the afternoon preview were treated to a selection of seasonal desserts showcasing the versatility of premium Andros Chef fruit preparations, purees, compotes, and ingredients.
A delicate combination of Madeleine biscuit and raspberries, layered with soft vanilla mousse and finished with raspberry glaze, raspberry compote, and vanilla mascarpone cream. Made with Andros Chef Raspberry Puree for a vibrant fruit flavour.
A classic French pastry featuring choux filled with pistachio crunch and smooth pistachio cream, paired with a second choux filled with vanilla cream and blackcurrant confit. Finished with a glossy pistachio glaze and enhanced with Andros Chef Blackcurrant Puree.
A modern interpretation of the beloved Black Forest cake, combining chocolate sponge cake, dark chocolate mousse, cherry compote, vanilla mascarpone cream, griottines, and chocolate decorations for a rich and balanced dessert experience.
A refreshing citrus creation featuring Japanese citrus sponge cake on a reconstituted speculoos base, layered with oven-baked orange compote and surrounded by grilled vanilla bavaroise. Finished with poached citrus fruits and made with Andros Chef Mandarin Zest Confit, Mandarin Puree, Orange Puree, and Yuzu Puree.
An elegant tartlet made with almond sweet pastry and soft almond raspberry sponge cake, topped with white peach Chantilly cream and fresh white peaches. Created using Andros Chef White Peach Puree, White Nectarine Puree, Raspberry Puree, and Lemon Puree.
A light and fruity dessert featuring vanilla sponge soaked in vanilla syrup, layered with strawberry compote and dragée mousse, and finished with fresh strawberries. Made with Andros Chef Strawberry Compote and Strawberry Puree.
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As the exclusive distributor of Andros Chef in Singapore, Indoguna Singapore plays a vital role in bridging world-class ingredient brands with the local F&B industry. Beyond product supply, Indoguna provides culinary support, product expertise, and industry knowledge to help hotels, restaurants, bakeries, and pastry chefs elevate their dessert offerings and innovate with confidence.
Through collaborations like the Summer in Bloom Cake Collection, Indoguna Singapore continues to strengthen its commitment to the Singapore F&B scene by connecting global ingredient excellence with local culinary talent, enabling businesses to create elevated dining experiences with trusted, professional-grade solutions.
