Oh, if only this magazine had litero-sound. The squelching noise the custard makes as it hits its little casing is most satisfying. But given we're still living in the age of mute print, you'll just have to use your imagination. The pastry hits the searing hot black pastry mould (they look a lot like the things used to make takoyaki - those Japanese octopus balls). When the cake has been turned over and is ready, scorching hot custard is then injected into each cake. And they're cheap, too. Thirty cents each or four for a dollar? More please!
|Venue name:||Emperors Garden Cakes and Bakery|
96-100 Hay St