We now stock Fresh As. retail packs

After so many of our customers have enquired about the availability of freeze dried fruits we are now pleased to announce that we stock a retail range from the excellent Fresh As. We have been using these unique ingredients in our dessert range for some time and find them an amazing addition to our signature textured creations. If you want to try your hand at 'pimping up your pud' then pop down to Chapel Street and we will be happy to help.
Fresh As. http://fresh-as.com/

Sweet Studio Cake Cabinet: Mango, Toffee, Almond, Chocolate & B&P Spice Blend

This is the second in a new series highlighting the offerings in our cake range, we are committed to providing the details of all of our creations in order for us to quickly convey to our customers the intricacies of the cakes on offer. Again we have produced an individual version of a larger cake so that you could purchase a couple for an intimate gathering or invest in a larger one for a dinner party of 8 people. This post focuses on our Mango, Toffee, Almond, Chocolate & Spice creation. It has lots of interesting texture contrasts and flavours (not least our special spice blend) and is finished in our signature chocolate velvet spray.

The components are as follows: (bottom to top)

• Almond 'Drunken' Sponge
• B&P Special Spice Blend Syrup
• Mango Mosaic Jelly
• Spiced Toffee Cream
• Crunchy Spiced Kendari 60% Chocolate Wafer
• 60/40 Smooth Chocolate Mousse (Nayarit Milk 37% & Kendari Dark 60%)
• Chocolate Velvet Spray Finish
• Almond Microwave Sponge Dehydrated and Sprayed In Chocolate
• Phial Mango Streusel
• Phial Spiced Syrup

This cake is perfect for the cold weather already upon us here in Melbourne with the spice blend particularly seductive and warming. We prefer to blend our own spices in order for us to achieve the absolute precision in the taste of our creations. We have created two general use spice blends, a Garam Masala and a Christmas spice which we will be retailing very soon in the studio as part of our 'Pimp up your pud range'.

We hope that if you live in the Melbourne area that you can come down and see us and we look forward to providing you with a real chocolate treat for your next dinner party or gathering. 

Sweet Studio Cake Cabinet: Coconut, Passionfruit, Ginger & Mint

This post is the first in a series of spotlights on some of our most popular desserts in our cake collection. Things have been pretty hectic since the opening of our studio a couple of weeks ago and we have been receiving loads of great feedback on our range. One of the cakes that has really caught our customers eye is our Coconut, Passionfruit, Ginger and Mint creation, it is texturally enticing and the presence of four bold flavours really works together. As always with our creations there are multi layers of components which all come together to make a whole.

The components are as follows: (bottom to top)

• Salted Oat & Ginger Crumb
• Passionfruit Curd
• Coconut Caviar
• Passionfruit Jelly
• Coconut Mousse 
• Crunchy White Chocolate (Chocovic Jaina 31%) & Mint Wafer
• Coconut Mousse
• Brilliant White Velvet Spray
• Mint Chocolate Blush
• Ginger Macaroon With Passionfruit Curd
• Mint Jelly
• White Chocolate 'Coconut'

Our cakes are presented in two sizes, large 18cm (8 persons) or individual, this is the same with the entire range and we also retail some of the individual components and ice creams and sorbets to complement so that you can 'pimp up your pud' at home. What we mean by this is that you can recreate quality restaurant style plate ups at home to really impress your dinner party guests. 

We really are enjoying life in our new home and our creative juices are flowing, we will run with the current cake range for a while but we are working on some new techniques and flavour combinations for the future ranges. We will highlight all of the cakes in the cabinet to record our work and allow you the reader to be fully up to date when you visit the Burch & Purchese Sweet Studio.