I have fond memories of the Inter Continental Hotel. However they’re now fuzzy and blurred given that they were so may years ago. During High School my friends and I hung out at the Inter Continental’s Top Floor bar where we would gather on Saturday nights, order mocktails and take advantage of the spectacular view of the Opera House. What was always important was that the nibbly bowl, filled with Japanese rice crackers or nuts would be replenished regularly, without us asking. Once it was a bowl of mixed nuts and after we picked out all the good ones and left the peanuts behind, they’d refill it again. That was great service to us High School kids.

It’s been a while since I’ve been to the hotel, certainly I’ve been since High School but tonight, we’re partaking of their Sugar Hit, part of the SMH’s Good Food Month. We always prefer the platters as that allows for maximum tasting pleasure so the Inter Continental’s was a no brainer. It is a tasting platter of Grand Marnier-Strawberry Infused Panna Cotta; Chestnut Timbale, V.S.O.P cognac cream & White Chocolate-Raspberry Torte with a glass of Brown Brothers Dessert Wine.

We’re seated at the Lobby’s Cortile Bar, a winding-round multi two leveled space. It’s early in the night for Teena, Gina and I at 8pm as we’d had an early dinner at Bodega. Still, the Cortile Bar is quite full. We place our orders and we are given a choice of either Cognac or Brown Brothers Dessert Wine. I adore the BB dessert wine so I order this. Our plates and glasses come out shortly.

Tasting platter of (left to right) V.S.O.P cognac cream & White Chocolate-Raspberry Torte; Grand Marnier-Strawberry Infused Panna Cotta; Chestnut Timbale, $20

V.S.O.P cognac cream & White Chocolate-Raspberry Torte

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Australia is not the kind of place that you think of when you think chocolate, our weather is mostly too warm for it I always feel (although it doesn’t stop me from consuming it). I always think of somewhere cold with falling snow for chocolate. But here in Australia we have the Max Brenner chain, the Lindt cafes (the only ones in the world apparently) and now the newest addition, Guylian cafe at East Circular Quay. Situated in a prime tourist and eating location, it’s right next to the Dendy Opera Quays cinemas and is so brand spanking new, it has only been open since last Wednesday.

Counter

Cake display

Despite its relative newness, the only telltale sign is the sign saying that the credit cards facility is not working. It’s still packing people in and the service is noticeably enthusiastic. When we enquire about seating the girl behind the counter comes out and shows us the range of cakes, chocolates and breakfast pastries and is more than happy to answer our questions and give recommendations.

Hot chocolate powder, Seahorse bottle of liquer, praline, fondue dip and chocolate tablettes

There are displays of hot chocolate powder ($10), clear bags of individual chocolates ($12) and a large seahorse shaped bottle of Guylian Liqueur ($60).

There are plenty of seashell seahorse motifs adorning the space.

Cakes and biscuits on display

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I’m a bit lost when it comes to babies. I don’t know much about them and I certainly don’t know how to stop them crying. However with friends having babies left, right and centre, affords me the luxury of decorating a new kind of cupcake. I loved the idea of making some baby bibs and thought that using these little cubes from a Dolly Mix would approximate ABC blocks. At first I started with a plain bib, then added the butterfly and then thought that the silver cachou would help. Then I added the ABC blocks and my husband stopped me there, I would’ve no doubt kept added decorations had he not making it resemble more an “everything but the kitchen sink” cupcake.

One of my favourite purchases from the UK were some icing decorating tubes in a variety of colours with a range of tips (star, plain and leaf). They were a whole 59p-£1 per tube and they were an enormous improvement on the brand that I bought here at a supermarket which just went runny and watery. They also taste great which is actually something that I wondered about. I used a whole tube and making these little stars is time consuming and hard on the hards so you don’t have to this, you could certainly just spread the icing over the top smoothly and then top with a bib and cubes.

The cupcakes themselves are very light and fluffy, especially with the moistening presence of strawberry, however mine didn’t rise very much and didn’t “dome”. They slightly overflowed, not so much so that I needed to start again but I just needed to pry them away from the baking tray in parts with a knife so try not to overfill the cupcake pans. Between 2/3 and 3/4 full of batter is what you will need. Don’t let the flatness of them put you off, you could certainly cut out cones from the tops and stuff them with sweetened whipped cream, otherwise these flatter cupcakes are perfect for this sort of decoration. As for the cute little red bear, he was part of my gift, he’s hand crocheted and a more than worthy accompaniment for the cupcake.

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