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Outram Park

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Pettite France (French whisky, cream, honey, almond, spiced sable, almond crispy crepes, apricot, mascarpone) from Mad About Sucre’s newly-launched Autumn/Winter cake collection. The nutty and indulgently rich dome was a Tang Wei and Tony Leung-esque filthy romp between roasty, thick and creamy almond nougat and milky, unflinchingly drunken homemade French…

Le Caillou from Mad About Sucre’s new summer cake collection – pecan nut, mandarin orange, Caribbean rum, milk chocolate pecan nut short bread. The slightly grainy pecan orb was nuttily assertive with a Bailey-esque creaminess, and sat its voluptuously buxomly self on a rich, indulgent chocolate rice-y cushion. At its…