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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!

Fraise (Holiday ver.)

Strawberry Cake

This strawberry cake takes the classic Japanese strawberry shortcake and mixes in a hint of grapefruit flavor, which is our chef’s personal favourite. The slightly bitter and tangy grapefruits balance out the subtle sweetness of the strawberries. The basil infused cake soak builds more depth on the flavor of this fruit pairing.


Chocolate mousse cake

This cake is named after my mom’s pet dog Ruu (, a brown-ish toy poodle.) During my stay with my family in Japan last month, I spent a lot of fun time with Ruu, and this inspired me to create this cake. With the rich chocolate cake as the base, I hide the hand-crafted hazelnuts praline paste inside, and place on top the bitter-sweet chocolate mousse and salted caramel sauce.

Cremet d'anjou

Cheese mouse cake with ginger gelée

Cremet d'anjou cake has been a favourite cake among our customers, and it’s now back with a winter makeover! The cheese mousse with a hint of lemon is topped with rich vanilla mousse quenelle and ginger gelée. I then wrap the delicate mousse cake with a sheet of white chocolate. It’s going to be a cold winter this year; everyone stay warm!

Pistachio soufflé cheesecake

Pistachio, AKA the Queen of nuts, is used to create this rich and creamy cheesecake. I paired it with fresh raspberry in the base to add acidity to the flavour profile for a fine balance.


Coconut mouse with tropical fruit gelée

2 layers of coconuts mousse, 2 layers of dacquoise made with roasted coconuts, topped with a gelée, blending in banana and other tropical fruits, garnished with a cute chocolate ribbon to add a touch of holiday vibe.

I hope the tropical flavours help you get through the cold winters.