Thirty delicate crepe layers are filled with salted caramel fresh cream and layered with two tiers of soft, chewy mochi. The cake is finished with a smooth vanilla custard crème, torched to a perfectly caramelised brûlée top. 4 inch cake is made with chiffon instead of crepes. 
Please note:
- The caramelised sugar top may naturally soften or melt when refrigerated, which can cause slight surface cracks or sugar syrup drips over time. This is normal and does not affect taste. 
- Custom writing will be written on the cake board due to caramelised sugar top.