From the team behind Sydney's most seductive sweets comes a new reason to grab a fork (or a takeaway box). Introducing The Art of Cake: Travel Cakes Collection, a retro-inspired lineup of beautifully baked pound cakes from Four Seasons Hotel Sydney. Rich, irresistible and ready to roam, they're perfect for your next road trip, rooftop picnic, or as a gift that guarantees you'll be invited back.

Designed to be shared, savoured, and snapped, these elevated pound cakes come straight from the creative oven of Executive Pastry Chef Nicolas Blanc, and are inspired by the gâteau de voyage, a French-style cake designed to be easily transported and enjoyed anywhere. Moist, sturdy, and free of perishable fillings, they're ideal for picnics, last-minute gifts, or sweet moments on the go.

“The main ingredient of the best recipes will always be love, and the recipe's success lies in the emotion of a memory,” says Blanc. “With the Travel Cakes, we wanted to bottle that feeling: something nostalgic and joyful, with just the right amount of flair.”

Because life's too short for boring cake, each flavour packs its own personality, with glossy glazes, luxe toppings, and a dash of attitude.  Inspired by nostalgic flavours with a French patisserie twist, the collection includes: Raspberry and Rose Petal, native Lemon Myrtle, zesty Orange, Pistachio praline, Peanut Butter and Chocolate Vanilla Marble.  Pick one up for yourself, grab a few as gifts, or go all in with the mini cake sampler. Slice, slice baby.

THE COLLECTION

The Travel Cake range is available in six flavours, and each full-sized cake is priced at $55 and available to order via The Art of Cake online store, or for purchase at On The Go Café (takeaway), also available by the Slice ($5) and paired with a barista-made coffee from On The Go Cafe ($8). 

Mini Travel Cakes

For the indecisive (or indulgent), the Mini Travel Cake Collection offers five bestsellers in petit form, boxed and ready to gift. Mini cakes are exclusively available as part of the set for $65.

Individual Travel Cakes

 Raspberry & Rose Petal $55

Pretty in pink and unapologetically floral. A moist almond cake swirled with fresh raspberries, rose petals, and a creamy white chocolate shell. The romance novel of loaf cakes.

Peanut Butter $55

Sweet, salty, and a little bit nutty. Made with rich peanut butter batter, candied peanuts and a hit of Dulcey chocolate, this one brings the crunch for your munch.

Choc Vanilla Marble $55

Like the '90s mixtape of your dreams. Swirled, twirled and totally classic, chocolate and vanilla sponge meets gooey caramel and a smooth dark chocolate glaze.

Pistachio $55

Nutty, green, and glam. This loaf means business with pistachio praline, candied pistachios and a creamy white chocolate wrap. Luxury in loaf form.

Lemon Myrtle $55

Bright and zesty with a native twist. This citrus-forward sponge is layered with lemon jam and fresh lemon myrtle. Sunshine in every bite.

Orange $55

Syrupy, soft, and citrusy in all the right ways. A golden-orange cake with homemade zest, jam and just enough tang.

About Executive Pastry Chef Nicolas Blanc
Expert Pâtissier Nicolas Blanc was born and raised in the town of Toulouse in the south of France and discovered his passion for pastry at a young age, which naturally led him to pursue a formal education in pastry, at his alma mater the Lycée Hotelier Quercy Périgord-Souillac.

Completing his formal training in 2014, Nicolas holds more than ten years experience working in the luxury hotel industry with prestigious appointments throughout France including at Cote d'Azur, Courchevel and in Paris where he served as the Pâtissier for three Michelin-starred establishment Le Cinq at Four Seasons Hotel George V from 2017 to 2020.

With a deep-rooted dedication to his craftsmanship and a commitment to excellence, Nicolas's next significant career milestone saw him a part of the LVMH group and opening team for the hotel Cheval Blanc Paris (2020 – 2024). Initially overseeing the pastry department for the gastronomic restaurant, wherein he contributed to the restaurant's three Michelin star rating, before his role then expanded to encompass a more global position responsible for overseeing the brand's pastry offerings.

For his next posting, commencing September 2024, Nicolas joined Four Seasons Hotel Sydney as Executive Pastry Chef overseeing the Hotel's pastry department alongside Mode Kitchen & Bar and the luxurious Art of Cake Collection. His extensive experience and innovative approach to pastry-making promises to continue to elevate the Hotel's culinary offerings to new heights.

Press Contact:

Erin Oliver

Senior Marketing, PR & Communications Manager

+61 435 925 349

Erin.Oliver@fourseasons.com