Desserts That Look As Good As They Taste

Desserts that look as good as they taste? These pastry chefs up the ante with their latest confections

- Dudi Aureus

LOCAL FLAVOURS

Wildseed Café is known for its cakes infused with local ingredients and botanicals, and its iconic coconut blue pea flower shortcake is one delicious example. Comprising an almond dacquoise sponge cake—a lighter and fluffier version of the traditional sponge cake—layered with a decadent butterfly pea flower coconut Chantilly cream mixed with bits of freshly grated coconut and sweet palm sugar to balance out the nuttiness, the gluten-free treat comes coated in a light frosting infused with blue pea flower extract. The flower, shares Michael Lau, group pastry development chef of 1-Group, the F&B group that operates Wildseed Café, is often used in local desserts for its blue hue and delicate earthy notes. Here, the team uses it to give the cake its striking colour, with the petals serving as garnish.

SUMMER FRUITS