Cloud 9 _
Yes I know, I know, I'm so late to be posting about Adriano Zumbo's Summer collection but in my defence, your Honour, I don't really live closeby and I do find it hard to get here. However this time, I am ordering cakes for my birthday and of course where else would I get them but Zumbo.
Unfortunately the woman serving seems to be having a bad day/week/year as she's one tiny shade away from being extremely rude but that doesn't stop me from ordering a selection of cakes for my birthday.
Yes I am one of those people who would rather taste a tiny portion of everything rather than just have a big slice of one thing. Especially since you know they'll all be good.
I dither like every other customer who leans back against the brick wall to contemplate which pleasure they will be partaking in.
Wheely Good Berrylicious
I am so glad that Adriano hasn't discontinued the Wheelie Good, my favourite cake but has instead chosen to update it to include berries. So without further ado, here is a virtual "catwalk" of 7 of his latest couture creations!
I love pistachio so I was rather excited to see this pale green hued cake make an appearance. I'm not certain what is the story behind the name aside from the obvious pistachio reference but then again his cakes are quite whimsically named. The predominant flavour in this for me in the cinnamon and the predominant texture is the crunch from the praline riz which is an upmarket version of crunchy rice clusters-like the Chocolate Crackles you might have only dreamed about having at your 7 year old party. The rest of the layers are melt in the mouth with the cinnamon ganache melting with the pistachio and milk chocolate mousse layers.
Marry Me Ed suffered a little in transport but this didn't affect the taste at all. I was a little unsure of the mix of apple compote and raisins with dark chocolate coffee ganache but honestly why even bother second guessing Adriano? It was perfection, the soft apple compote was juicy and the crunchy walnuts the perfect complement. I especially liked the crispy coffee brulee caramel on top which is always my favourite part of the brulee. Rose and I both liked this a lot. And who is the Ed? Apparently it's Ed from Balmain's Marionette Cafe.
Gem was an interesting one. Certainly one of the most eyecatching with the pink and cream hues, it had an exotic taste in the base said to be Indonesian tree cake. I am not familiar with the tree cake but it looked like one of those awfully hard work layer cakes that people slave over. It has an unusual taste, one that none of us could pick. Indeed my husband thought it was "fish"! Uncovering the white chocolate and coconut outer we revealed a coconut marshmallow filling, white chocolate bavarois type mousse, with a layer of berry compote jelly. Interesting and I am still pondering that "fish" taste.
My next one was my favourite of his previous season's collection. I knew this would be good as I adore the combination of white chocolate and berries and this doesn't disappoint. What it does do is surpsise. What I assume to be white chocolate mousse is actually passionfruit mousse with a generous riot of berry compote between dacquoise discs. The edges of this are then rolled in white chocolate and almond croccante and dried berries. And I was actually silent for a minute just devouring this slowly and then quickly for fear that someone else would take my slice. Perfection. My favourite again.
This gorgeous little number is said to be one of his most popular and is often ordered in a large size for birthdays. I wasn't ready to commit to just one cake (call me a cake slut) but I had to try it. The beautifully browned jester hat of meringue shone with golden green fairy dust and inside the pate sucre base is a gorgeous apple and possibly pear curd. I've never had apple curd before but it's gorgeous and not too sweet, just perfect for the sweet meringue.
Charlotte O'Hara, despite her name, is not your typical southern Belle. She has rather exotic roots you see with a biscuit culiere, ginger and vanilla bean bavarois, lime creme and fig, pistachio and basil jelly. All this topped carefully with 4 perfect jellied raspberries and 2 arcs of lime zest.
We leave the adorably named Miss Marple crepe til last. Indeed I'd seen the naked, undressed crepes being shaped into rounds at the Cooking Lesson. The crepe is sticky with maple syrup and filled with maple mascarpone with the gentlest touch of Grand Marnier with sections of orange and pieces of strawberry hidden in the folds. The disc of lacey toffee is an elegant tilted hat that holds the folds together quite effectively. I love sweet crepes and this is gorgeous, nothing more to say.
Except of course, Happy 1st Birthday to the Adriano Zumbo shop!
296 Darling Street
Tel: +61 (02) 9810-7318
Open: 8am-6pm Mon-Sat