Sugar Sugar how you get so fly

You all know I've got an addiction problem. I normally don't talk about it much but observe me and you'll notice it straight away. Geez, I'm soooo transparent. I went for lunch at the Conservatory at Crown today and omg, I made a bee-line for the dessert spread. So there were a substantial number of cakes and desserts, a deconstructed lamington (sponge cake covered in chocolate topped with dessicated coconut layered with whipped cream and jam), blood orange mousse cake (the blood orange flavour wasn't strong, just tasted like orange to me), lime custard (I liked this one, a layer of lime jellylike thing atop a creamy rich custard), dome shaped tiramisu and some others. Oh yes, bread and butter pudding but veryvery disappointing. The pudding wasn't warm to begin with and the custard had no vanilla beans or brandy or anything whatsoever. But I had one thing I looked forward to the entire time...

Ohwell, what can I say. When I'm in control of the sprinkles and all, it's just toooo hard to resist. Sorry I haven't been posting any recipes and that but I've been busy shopping and eating my heart out. I promise I'll get back into action soon so keep reading!=)

And, Mom and I decided to get somethin decadent from Laurent (a swanky looking joint with heaps of layer-upon-layer of sublime little cakes) so I got me a chocolate thing and I know, it's so dumb to forget what it's called but I'll try describing it. It had a Gianduja chocolate layer centered with a light whipped chocolate mousse-like layer and a sponge and...I'm not doing a very good job. Maybe because I was slightly disappointed with the cake because it tasted really...normal. Good quality for sure but still normal. I don't remember much of it... Maybe we made a bad choice. It was gorgeous though! The best part I must say would be the Pistachio Macaroon I got on the side, now that I remember. Chewy and crunchy and sticky, just like how a good french macaroon should be, but better- I heart pistachio. =)