Five sweet treats we’re obsessed with and you can thank us later
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It’s getting to that time of year where we need a little sumpin sumpin to take the edge off the winter blues.
So we’ve rounded up five of our latest sweet treat obsessions. Thank us later.
Tres Leches, Too Delicious
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Tres leches literally means “three milks”—the eponymous cake is a super-light sponge soaked in a sweet milk mixture. It can be topped with meringue or strawberries or Dulce de Leche or chocolate cream fudge (aka Brazilian brigadeiro)…so many delicious options!
Canberra local Ana has drawn from her Brazilian/Venezuelan heritage to establish Poked Cakes—a Tres Leches factory—and we’d like a seat at the end of the conveyor belt, thank you very much.
Get your fix at pokedcakes.com.
Hey Presto! All the yum
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These ain’t no ordinary cookies. Fully loaded and inspired by NYC, Presto’s cookies are filled with fudge—gooey and chewy and almost a meal on their own!
You can get your hands on one (or more) of these babies by placing an order online by 3pm Thursday for Friday delivery or Saturday pick up. Then it’s just a matter of sitting back and waiting for them to be delivered to your home or work on Friday—or you can ‘click and collect’ every Saturday at Presto’s Belconnen pop-up shop.
Find out more at prestofoods.com.au.
Ube is our yam
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We’ve always been suckers for Lolo and Lola’s Filipino treats, but Chef Jay’s recent makeover of their crowdpleasing Ube-White Chocolate Cake has us drooling.
We can’t decide what we’re more excited for —the vanilla-nuttiness of the Ube, the creaminess of the white chocolate or the delicate crisp shell and smooshy inside of the crowning macarons.
Get yours at loloandlola.com.au.
Don’t make us choux
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If you’re a sucker for sweet treats, Hotel Realm’s new range of cakes is the next best thing to a trip to France.
From the richness of a Smoky whisky dark chocolate cake (whisky chocolate mousse, caramel gelee, blackberry purée, chocolate and hazelnut biscuit) or Dark chocolate and mandarin cake (Belgian dark chocolate mousse, mandarin curd, blackberry gelee, chocolate and hazelnut biscuit), to lively fruit flavours of a Gin & Tonic cheesecake (gin and tonic cream cheese mousse, lime curd, mango mousse, coconut sponge) or Mango and passionfruit cake (mango mousse, passionfruit curd, coconut gelee, matcha joconde), the range is a visual and textural delight.
Explore the full range at shop.hotelrealm.com.au.
French toast we stand by
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Let’s be honest, Stand By Me’s French Toast repertoire is nothing short of stunning—think Tamarind Custard with syrup, Fresh fruit & peanuts or Mango + Bostock with Orange Glaze—but this latest creation of sticky date, coconut, whipped sour cream has us really saying ooh la la!
Follow their Instagram to check out their latest weekly creation.
