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ito Desserts & Gifts

ito Cake Flight

Regular price $34.99 CAD
Regular price Sale price $34.99 CAD
Sale Sold out
Local delivery in eligible areas
5 cakes weighing 400 grams; each cake about 5 cm.
Shock-frozen mini cakes with enduring freshness
Assorted cakes with various flavour profiles
No chemical additives or preservatives
Monthly rotating cake flavours
Limited stock available

All ito Shock-frozen cakes are prepared in the licensed commercial kitchen; however, we cannot guarantee that all cakes are free of any specific allergens. The cakes contain gluten, wheat, dairy and eggs; some may contain tree nuts and alcohol.

In shock freezers, freshly out-of-oven cakes are chilled to -40 °C/ -40 °F within minutes. This virtually stops all chemical reactions in the cakes. Compared with the cakes which have sat in the display cases, Shock-frozen cakes better capture the flavours and freshness, and stay fresh much longer when frozen.

Fridge thawing instructions: Leave ito cake flight in the fridge (at 4°C/39°F) for 2 - 3 hours

Room temperature thawing instructions: Leave ito cake flight in room temperature (~ 21 °C/70 °F) for 30 minutes

You can store ito cake flight in freezer (~ -20°C/-4°F) for up to 1 month.

During the soft opening, we offer local delivery within the eligible areas in the GTA. Please check your delivery eligibility by selecting the Local Delivery method during checkout. Pick-ups are also available (at 66 Forest Manor Rd, North York ON.)

The eligible delivery areas are:
  • M2J, M2K, M2H, M2L
  • M3B, M3A
  • M1T, M1W, M1R
We are working hard to expand the local delivery area coverage. Please subscribe to our emails to stay up-to-date with our progress.

We offer deliveries on Saturdays and Mondays during the delivery window between 10AM and 5PM. A confirmed order will be delivered within 7 business days.

Flavours of the Month

The seasonal cake flavours connect you with what’s around you. 

Flavours rotate every month!

Mont Blanc

 Chestnut mousse with Black currant confiture

Mont Blanc is a true classic in Japanese desserts, but for some reason I can’t always find them in Toronto. This cake features chestnut paste from France. I introduced the tangy blackcurrant confiture to cut through the richness of the chestnuts, and brought the flavour profile to a fine balance. The almond sponge cake with brown butter serves as a vehicle to incorporate the two contrasting flavours.

Hōjicha

Roasted green tea mousse with Asian pear compote

Maybe I have been feeling homesick lately; I recalled the great fondness of ordering a cup of Hojicha Latte in cafes in Japan. This vivid memory inspired the new cake. I incorporated the condensed milk into the Hojicha mousse to recreate the milkiness, and combined vanilla and Asian pear compote that added to the juicy and yet crunchy texture. The little fallen leaves made of chocolate add a touch of autumn to the design.

Sweet Potato

Japanese purple yam cake

People in Japan usually associate the fall seasons with a good appetite, and many people share the childhood memory of roasting sweet potatoes with fallen leaves in autumn. Simply mixing sweet potatoes, egg, butter and sugar, and baking until the surface turns golden brown, I created this cake to capture the nostalgia of tasty fall seasons.

Chocolat

 chocolate cake

This chocolate cake borrows the classic flavor pairing of nuts and chocolate. I worked hard on blending in the texture variations with the nutty flavors by including the softer almond sponge cake, crispy praline and roasted hazelnuts. Valrhona caraibe 66% chocolate helps create a rich chocolaty flavor throughout the layers of this cake. Better enjoyed with a cup of coffee. 

Ringo

Caramelized  apple and salted caramel mousse cake

In Japanese cake making, caramel is usually made more bitter than sweet. I paired this slightly more bitter version of the caramel with the crispy apple slices, and set them on the base of pain d'epice (sponge cake with spice.) The spices are subtle and blend well with the orange zest in the sponge base. The hint of sea salt in the caramel mousse balances out the flavour profile of this cake.