MONARCH CAKE SHOP
103 Acland Street
St Kilda, Victoria
Phone (03) 9534 2972
For delicious updates
Monarch Cakes 2008 - 2014
All rights reserved
Website photos courtesy
Jane Skingle Photography
0416 197 527
ST KILDA’S FINEST CAKE SHOP
Monarch Cakes has been baking from the same recipes for over 80 years. Many of the recipes originated from the original shop in Poland and were brought to Australia and have been used here ever since. In the past, a cake was made from fresh, raw ingredients such as butter, flour, eggs, and sugar. Today many have sacrificed that old fashioned flavour in order to bake more quickly and cheaply. At Monarch Cakes we would never dream of doing that!
We bake the same way our grandmothers did, using the ingredients in their most natural form. Our cakes are made with the highest grade butter and sugar and we never use substitutes or premixes. This is evident in the way the cakes taste.
Most of the recipes come from Eastern Europe: Austria, Poland, Germany, Hungary, Slovakia, and a few more recent editions from the French.
Our Polish Cheesecake has been made the same way since the early 1920’s, and is recommended in a top Asian travel guide as one of the four best things to experience in Melbourne!
Monarch’s famous Chocolate Kooglhoupf might be unpronounceable to some, but it’s certainly loved by all who taste it. The counter tray of Chocolate Kooglhoupf has developed cult status as it is devoured daily by a following of trendy St Kilda locals.
We at Monarch hope you enjoy our website and would love for you to drop in for a cake and coffee. Remember you can always order cake online too!
MONARCH’S FAMOUS CAKES
One of the most delightfully addictive cakes you will ever try. It is made from yeast pastry and has soft melted chocolate swirled through the cake. It looks like a marble cake, but instead of cocoa through the cake, we use real chocolate! It comes in the round shape either small feeding 1-2, medium 6-8 or large for 12-16. It is also available in a slab form where you can come in and have it by the slice with a coffee, or by the whole slab to cater for 30+. It has been featured in numerous articles and programs and is sent to people be mail order all over Australia! For those who are not chocolate lovers, try the poppyseed variety.
100 YEAR OLD POLISH
BAKED CHEESE CAKE
Our Polish Baked Cheesecake is made to a 100 year old recipe, using the finest and freshest ingredients. It is made with Gippsland cottage cheese which is smooth and creamy. It is fully baked and for many this is a taste of home. Our European clientele believe it is the way cheese cake is supposed to taste!
Another of our traditional Eastern European favourites. It is a light butter sponge with dark plums on top, sinking into the sponge. It is very simple, but delicious cake which is tart rather than too sweet. For many it is known as the diet friendly cake as it has very little butter and lots of plums instead. Finally a guilt free cake that still tastes indulgent!
Monarch’s Lemon Tarts are light, delicate and tangy. Our Lemon Tart is a more recent addition to the favourites list after having steadily become more and more loved by our discerning clientele. Our Lemon Tarts are made to a traditional French recipe using fresh eggs and cream with a nice lemony bite.
Unfortunately due to the soft fluffy nature of our Lemon Tart they are only available to our local clientele as they don’t travel well by mail. Sorry to all those interstate lovers of our Lemon Tart. Try it next time you are in town!
POPPY SEED DELIGHT
Poppy seeds are traditionally found in European cakes, and are not widely known in western baking. They have become more popular in recent times due to their health benefits and mythically mind altering qualities. Many customers tell us that they are totally addicted to this cake, and feel they get a buzz from it. Wow! As far as we know the chef only puts sweetened poppy seeds in the cake, but I guess there could be a secret ingredient!
Made from butter and eggs, this delightful creamy custard is a real treat. Our chef always says that the way you can tell if a custard vanilla is made properly, is that it should wobble like a good woman! The light flakey French pastry top and bottom makes the cake a real challenge to eat, but is half the fun!