Christmas in the tropics is never the same as our pole-inclined neighbours. Visions of white can only be found floating around as soapy foam; or laid out in cotton pillows on sparkly trees during the yuletide season. For bakeries, scenes of unfamiliar snow are fastidiously recreated on fallen logs of sponge and cream.
So what do local creative pastry-types do to bring their own Christmas tradition to our year-end season – more monsoon than magical?
Over at Cream & Custard, founder Melissa Hoe (26), is paying homage with a Passionfruit Mango Meringue Logcake ($45).
Available only this festive season, the rectangular logcake is a cleaner, more contemporary approach, but still kept wintery, thanks to the snowy landscape from the natural soft meringue top. The tropical fruits tucked within the passionfruit mousse help to keep things regional, while you bite into a tradition now given a new spin.
Also on the menu – Summer Berries ($6.80/slice; $45/cake). Wesley Hoe (24), brother of Melissa, shares that the flavour of berries in their Turkey stuffing inspired this dessert. A combination of yoghurt and blackcurrant mousse, mixed berries, and vanilla sponge sits on top of a feuilletine base.
Finishing off the list of unusual offerings at this young cafe, is their signature Strawberry Watermelon Cake ($6.80/slice; $45/cake). This has been one of their top-sellers for the season so far. Sandwiched in between layers of almond dacquoise and rose-infused whipped cream is a slab of watermelon. The “as-is” state of the fruit, and given its proportion and presence in the cake, is an unusual addition, adding a texture which is interesting but might take me a little while to get used to. There’s no doubt though that the watery fruit will be a refreshing relief in our weather. The dessert is nicely finished off at the top with more fruits: strawberries, grapes and blueberries.
Together with a wide array of other dessert items, Cream & Custard also serves savory fare for the peckish. Also for the holidays, they have created two hampers for those interested in a little local gifting, featuring imported organic chocolate bars, locally produced jams from GSH and of course, from the kitchens of their cafe, chocolate chip cookies and meringue kisses in jars.
Located just 5 minutes away from Tiong Bahru MRT, this 6-month-old cafe has two qualifiers for their wares. Freshness is ensured with baked-to-order processes; and home-baked goodness must come through their desserts. The second is maintained by a surprising consultant – Melissa and Wesley’s aunt – who was the one who ignited the chef’s interest in baking with her own impressive skills. It doesn’t get more home-grown than this.
Cream & Custard
46 Jalan Bukit Ho Swee #01-894 Singapore 160046
+65 91118696
contact@ creamandcustard.com
www.creamandcustard.com
Mon – Sat: 11am – 9pm
Closed on Sundays
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MORGAN AWYONG 