Sunday, 1 December 2013

Burch & Purchese Sweet Studio

Hello Fellow Nom Seekers!

Few will disagree that the cakes at Burch & Purchese are nothing short of an artform.  I'm torn between wanting to visually admire them and shoving them into my gob as fast as possible.  We had a selection of cakes today to celebrate Bubbachuck's first tooth fairy visit.  I find myself creating all sorts of excuses to celebrate with one or five of these beauties. 

Allow me to walk you through:

First up, Pineapple, Mango, Chocolate.  This is gluten free and consist of:  coconut sponge, mango mousse, spicy pineapple jam, pineapple cream, chocolate mousse, bounty mix, velvet spray, pineapple jelly and mango curd.  Everyone at our afternoon tea voted this as their favourite.  It is tropical without the tooth-aching sweetness.  Interesting dimension with the spicy pineapple jam. 

Next, green tea, pistachio, cassis, white chocolate.  This consist of: pistachio frangipane, cassis jelly, green tea meringue, pistachio cream, vanilla and white chocolate mousse, cassis curd, chocolate velvet spray, green tea sponge.  Whilst this may not look as pretty as the one above, I liked the delicate mousiness of the outer shell of the cake.  Very fresh tasting with the green tea element.  It is the more elegant one of the bunch. 

Then, we have the rather unusual, smoked white choc, coffee, aniseed lemon.  This consist of: smoked white choc cream, crunchy almond meringue, coffee buttercream, coffee sponge, aniseed syrup, brownie sponge, lemon curd, dehydrated choc rock.  You either love this one or hate it.  The very prominent aniseed flavour would be the divider.  I loved some elements of it such as the smoky saltiness of the chocolate.  However I found the crunchy almond meringue a bit too chewy.  Some of my guests hated the aniseed flavour. 

Moving onto the strawberry, peach, lemon, vanilla.  This consist of: lemon shortbread, peach, lemon & vanilla mousse, lemon curd, strawberry and white peach cream, vanilla sponge, white peach jelly, strawberry compote, pink velvet spray.  This was so prettily presented in a tube.  It had a zesty flavour.  Probably bordering on a bit too sweet for my palate but Bubbachuck declared this her favourite. 

Last but not least, the lamington eclair.  This consist of: chocolate choux pastry, soaked sponge finger, raspberry jam, milk chocolate cream, raspberry jelly, coconut raspberry marshmellow, chocolate sprayed crunchy, coconut cream.  The choux pastry was very dry but the chocolate sprayed crunchy more than compensated for that.  They were like little explosions of chocolate and crunchy in your mouth.  The overall flavour was reminiscent of a black forest gateau. 

The deets:

Burch & Purchese Sweet Studio
647 Chapel St, South Yarra, VIC
Ph: 9827 4060

$9 average for each petit four

Takeaway.  There is a drive through service for cake pick up on prepaid orders. 

Nom again:
Well of course. 
Burch & Purchese Sweet Studio on Urbanspoon

Until next time,
Nom Seeker, Glutt


  1. beautiful cakes!
    but not everyone can afford!!

    1. I agree it's not an everyday extravagance. It was very decadent for a treat


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