Winner: Strawberry watermelon cake, Black Star Pastry
This cake never fails to be everything it's cracked up to be. Texturally it is perfection – light, fluffy rose-scented cream, softly crumbed almond dacquoise and crisp, juicy watermelon. The topping of jelly-like strawberry glaze, fresh strawberries, Iranian pistachios and rose petals complete what is truly a masterpiece of baking. Like Beyoncé, this cake just seems to get better and better, no matter how long it’s been around.
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We’re calling it – this is the best cheesecake in Sydney. The velvety cream cheese filling is light as a feather, while the butter-rich crust is pleasingly robust. Just don’t try and eat this on the run, because she’s very delicate little thing.
Out of all the gelatos in Sydney, this is our pick. It's one of the few that isn’t too sweet and doesn’t have a gummy texture, and it's as refreshing as it is creamy, thanks to Mother Nature’s favourite sweet'n'sour, passionfruit, not to mention the top shelf Pepe Saya buttermilk.
This Bourke Street classic sees thick, rich custard infused with a slap of hot ginger, all encased in short, crisp pastry before being brûléed to add a bitter, balancing dimension.
It’s hard to find a good chocolate cake in this town, but Mrs Jones have nailed it: fudgy on the bottom and moussey on top (their trick is adding half the mix halfway through baking) and it's just bitter enough to keep it in adult territory.
This timeless cake sees sponge that’s been soaked in panna cotta to creamy tenderness matched against slightly sour cherry jam and sweet dark chocolate, all coated in texturally pleasing, waxy shards of coconut.
Pasticceria Papa's cheesecake is the stuff of Sydney legend. Enveloped in strangely but deliciously fudgy pastry, its whipped ricotta filling is light as a cloud and just tart enough. A fine dusting of cinnamon makes this one of Sydney’s most comforting eats.
You don't get closer to the real-Lisbon-deal here in Sydney than with these bad boys. The custard filling is thick and sweet and the pastry flaky and caramelised – and cinnamon over the top is a must.
They’ve only just opened on the Northern Beaches but Berkelo's caramel choux is already a thing: a choux pastry ring filled with whipped labne and topped with gooey caramel. Plus there’s no refined sugar; it’s all made with rapadura.
Usually food that looks this fun never delivers in flavour, but not so with this little piggy. Frothy rose cream studded with teeny lychee pieces is encased by a fine choux crust. And it looks like a pig.