Jump to Main ContentJump to Primary Navigation

Man commissions world's most expensive cupcake for wife's birthday


It took one cake designer, two pastry chefs, hours of planning and two days of labour to create what is being called 'the world's most expensive cupcake'.

Last month, the owner of Toronto’s Le Dolci bakery, Lisa Sanguedolce, received a man's request for the most extravagant cupcake possible for his wife’s 40th birthday, which included all of her favourite items.

Sanguedolce gathered the grandest ingredients she could acquire from around the world, including 24-karat gold flakes, limited-edition Courvoisier cognac and sea salt from Carmargue, France.

What Sanguedolce presented was a golden, floral-themed cupcake with a price tag of £537.

The bakery often receives orders for grandiose custom cakes, but this was unusually decadent.

“This was the smallest one for that kind of price range,” said Sanguedolce to Canadian newspaper The Globe and Mail. "Getting it all right, it was kind of nerve-wracking.”

She told National Post, "It was a lot of labour, going back and forth with him, showing him sketches and sourcing everything. Our chef is amazing. She came up with it all. I was, like, this is beautiful."

Tiny champagne bubbles sprinkled over the cake "that explode in your mouth" were created using a molecular gastronomy technique and “diamonds” were carved out of organic sugar, flour and honey.

Here’s the full list of the ingredients:

  • A pastry cream filling, flavoured with Krug Collection Brut Champagne (about $1,000 a bottle).
  • Buttercream frosting, made with butter from Normandy and 70-per-cent cacao chocolate from luxury Italian chocolatier Amedei, specialty coffee, French sea salt, organic cane sugar and Tahitian vanilla beans.
  • A handmade chocolate cup dusted with gold flakes and surrounded by a ring of sugar diamonds.
  • Decorative elements, such as fondant flowers, a delicate fondant branch and leaves painted with edible gold, and a cascade of champagne caviar bubbles, made using a molecular gastronomy technique.
  • And finally, a pipette of the Courvoisier cognac, to be drizzled on top before it was eaten.



The world's most expensive dishes


History's most powerful and poignant love letters


Why walking is the best exercise you can get - and how to make the most of it


Alternative dating events for singles


Beautiful homeware items sold on the high street


The 10 ultimate healthy breakfast recipes



Amazing tasting menus from top UK restaurants for under £50

Total steals from Michelin-starred spots

by Amy Swales
20 Oct 2016

The formula for the perfect cheese toastie has been revealed

Prepare to salivate

by Harriet Hall
20 Oct 2016

How to make red wine hot chocolate, aka the ultimate winter drink

Weekend plans, sorted

by Sarah Biddlecombe
20 Oct 2016

Scarlett Johansson is opening a popcorn shop in Paris

As you do

by Amy Swales
20 Oct 2016

High-end Halloween: sophisticated ways to celebrate this season

From dining at The Savoy to decadent cabaret and gourmet hampers

by Amy Swales
19 Oct 2016

Brexit might affect the price of your wine

The industry is warning of an increase

by Amy Swales
19 Oct 2016

No more bar queues: meet the wine glass that automatically refills

*Approach with caution*

by Harriet Hall
19 Oct 2016

Londoners: you can now get a three-course, Michelin-starred takeaway

Eating on the sofa in your pants just got a whole lot more sophisticated

by Amy Swales
12 Oct 2016

Crisp lovers rejoice: London is getting its own crisps and dips cafe

All hail the crisp conveyor belt of our dreams.

by Amy Lewis
11 Oct 2016

Who wants to be a gin butler? It's a real job and we all want it

Brush up your drinking CV because applications are open

by Amy Swales
11 Oct 2016