Meringue Monster, 8.50AUD
The hardest part of being me is that I crave for food all the time but would not want to compensate to being overweight. I used to eat desserts everyday without fail, even up till now, somewhere along the day I would proceed for something sugary. Much less now and more controlled, but still uncontrollable with the fact that I still do eat bits and pieces of that cookie or muffin everyday. My friends refer my stomach to as a black hole, but now that puberty is over, that black hole seemed like its fading towards disappearance. Understand my first world problem? Sometimes I go for an all healthy diet without cheating. But sometimes, heck it and yolo, lets eat desserts first. Today was one of those days. With Luxbite though, I don’t find myself be stuck in the guilt hole with all that sweet goodness because this cake is gluten free! The meringue have its edges beautifully sculpted with a special blowtorch. The insides had a colour combo of baby pink, faint orange and lime green from its contents of watermelon yoghurt, citrusy strawberry mousse and green tea sponge. Its all of our favourite cake amongst the rest!
Lolly Bag Cake, 7.50AUD
The Lolly Bag Cake was created on the TV show MasterChef during one of the dreaded pressure test. There are seven layers of heaven starting with banana lolly Joconde at the most bottom layer, followed by freckles crunch, mandarin jaffa ganache, musk mallow, more banana lolly Joconde, spearmint leaf, buttercream and topped with bubblegum pink Redskins glaze. Albeit on the daunting side when I saw unfamiliar ingredients on display, but isn’t that also the fun part? Trying out new Australian flavours such as Redskins glaze (a raspberry-flavoured lolly) was more than an experience. It wasn’t overly sweet. All the layers were in harmony like they were meant to be paired together. Isn’t it a genius creation or what?
Blue Calpis, 8.50AUD
The Blue Calpis had a more sourish flavour and not as sweet. I felt like a kid who bites on lemon slices, cringing and loving it thereafter. Don’t worry its only mildly sour. The huge chunk of mascarpone balances out the sourish taste. There were also almond joconde, blueberry jelly and cream, white chocolate glaze, blueberry crumble, blueberry and with a cute Hershey-kiss-shaped blueberry meringue. I just love everything blueberries!
Be My Love, 8.50AUD
Dark chocolate crunch with milk chocolate mousse and raspberry cream that are totally gluten free. Be My Love was another favourite of mine. If you want something dark, sultry and rich, please Be My Love.
We all enjoyed all the cakes very much. Frankly speaking, we were extremely indecisive with the array of options they had and it took us a long while before deciding on these four. A pity I didn’t get to try the macarons just yet. Thankfully I live very close by to Luxbite and I would definitely pop by the shop to try out several sometime soon.
There were other flavours that tempt us really badly, like the ‘Endless Love’, ‘Banoffee’ and ‘Morning Chocolate Cravings’. It was tough.
Do you know that Luxbite bakes more than 4000 macaroons per week? A lot of the flavours are Asian inspired because the owner, Bernard Chu, is a Malaysian born chef. Expect flavours like Ribena, pandan or kaya even.
That’s my Vietnamese, Singaporean, and Indonesian beauties right there. So terribly sad that today was going to be our final meet up together for the year. I guess its true, and I second the quote outside Luxbite’s glass window pane that says,”Life is uncertain, eat dessert first.” I don’t know when, or where, but I am looking forward till our next meeting, us four together.
To conclude, I am still struggling with my sugar desires, but well, I don’t think I can ever find a solution for that.