Targeting sweet-toothed high rollers, one Las Vegas bakery is selling a $750 cupcake.
The aptly named Decadence D’Or, on the menu at The Palazzo hotel’s Sweet Surrender store, is crafted out of Venezuelan chocolate, Tahitian vanilla butter cream, 100-year-old cognac and gold leaf.
Apart from the ingredients – and indeed the price – another unique feature is its fancy fleur-de-lis shape.
Savor the taste: The Decadence D’Or, on the menu at The Palazzo hotel’s Sweet Surrender store, is crafted out of Venezuelan chocolate, Tahitian vanilla butter cream, 100-year-old cognac and lashings of gold leaf
The sugary treat was the brainchild of French pastry chef, Johann Springinsfeld.
He said he was challenged by his boss to create something ‘memorable’ and decided to work with the world’s most sought-after baking ingredients.
Mr Springinsfeld says the amount of time and effort it takes him to make each cake also pushes the price up.
After baking the sponge to perfection he then hand blows a sugar fleur-de-lis, and fills it with a sample of the rare Louis XIII de Remy Martin cognac.
Bottles of the fruit liquor have been known to sell for up to $34,000. The intricate decoration is placed on the top of the cake stack.
Orders must be placed 48 hours in advance and each comes presented on a crackled-gold glass plate and bowl.
The bakery declined to say how many it sells on average each year.
Fit for royalty: The world’s most expensive dessert remains The Frrrozen Haute Chocolate ice cream sundae costing $25,000, on sale at the Serendipity 3 restaurant in New York
But proving its saleability it has remained a menu staple since 2009.
The world’s most expensive dessert remains The Frrrozen Haute Chocolate ice cream sundae costing $25,000 unveiled by the Serendipity 3 restaurant in New York.
The dessert uses a fine blend of 28 cocoas, including 14 of the world’s most expensive and is sprinkled with precious stones. It also comes complete with a diamond bracelet and gold spoon.
