MANILA -- It was in 2017 when Le Sucre Lab offered their original chocolate Dreamcake to the public. With multiple layers of chocolate in various forms from their proprietary "goo" to ganache and cake, the tin can was the ideal packaging for their confection.
Fast-forward to a few years: the tin-can cake has become a viral hit and today, various iterations and competition abound for Le Sucre Lab’s tinned treats.
As they launch their newest limited edition Dreamcake for the Valentine’s season, the Red Velvet Dreamcake, we asked chef Marvin Bagube of Le Sucre Lab a few questions about the inspiration of creating Le Sucre Lab’s Dreamcakes as well as some of his secrets to success.
Q: Why did you think of in creating the Dreamcake?
Chef Marvin: We have always wanted to create something indulgent and at the same time easy to bring to parties/celebrations.
Q: A lot of viral food/products fail to sustain interest, what’s Le Sucre Lab’s secret?
Chef Marvin: Be a game changer! You have to have the passion to innovate. You have to constantly excite your customers through your products.
Q: Why did you think of creating Red Velvet as your new limited-edition flavor?
Chef Marvin: I wanted something familiar — familiar but not boring. Something everyone can relate to. That’s why I made a classic and turned it into a multi-layered cake that’s textural yet decadent.
Six layers make up the vibrant Red Velvet Dreamcake with a red velvet cake bottom layer topped with light and tangy cream cheese mousse, sweet cream cheese frosting, snappy white chocolate, Le Sucre Lab’s trademark vanilla goo and a final blanket of red velvet crumbs.
A sweet and decadent gift for your Valentine (or to yourself), the Red Velvet Dreamcake is priced at P595 and is available only until February 15 or until supplies last at all Le Sucre Lab stores, as well as in the Le Sucre Lab Café at Alabang Town Center.