sammi needham : suckonnit

We have got a new office, so you should ride me. Move your mouse left and right to keep me upright.

Ride Sammi to the new office…

So that means that we’re now in the Grand Final in 2 weeks.

This weekend Tooronga Malvern are playing Oakley Distrits to see who will challenge us.

sfl.com.au for more information.

I really want an ice cream, but i can’t be arsed going to get one. So jayzee suggested that i leave a note on a dirty plate in the kitchen and see what happens . . . well, it’s been an hour, and i still don’t have an ice cream.

SOURCE: Monarch Cakes, Acland Street, St. Kilda

CAKE NAME: Rygor Delight

APPEARANCE:
5″ high mousse cake, book-ended at the top and bottom with a thin strip of chocolate cake mix and topped with dark chocolate.

EXPERIENCE:
Each of the cake shops along Acland Street offer a Rygor Delight, i was up for a challenge as the previous 2 cakes this week had been quite easy to plough through in one sitting. I picked the largest of the offerings which was wrapped slowly and delicately by an Indian man in the store. The cake was slightly too large for the protective cardboard container and so he wrapped some paper around it as if it was his favourite cake in the shop, or a child that he was giving away.

The delight towered a good 5 inches high and i was impressed by the soundness of its structure. I decided to tackle the sweet while it stood, resisting the temptation to sit it down for a more stable attack and again, even whilst cracking through the top layer of chocolate and through the cake layer below the structure stood tall and strong, my fork then slipped into the thick mousse where i was presented with a decision, i could keep pushing and remove a traditional slice from top to bottom or whittle away at the mousse with no discernible order. I chose to whittle away bit by bit, sometimes taking some top coating, sometimes just digging straight into the side of the mousse and ignoring the cake and chocolate end pieces. As i did so, i noticed two things which in my opinion, stepped this cake up a notch;

1. Scattered throughout the mousse were small chunks of chocolate. This very technique is what makes Homer Hudson Ice Cream one of my favorite variations, and it was no difference with this mousse.

2. The strong structural nature of the Rygor delight leant itself to making shapes in the mousse. Sick!

I decided to extend this idea and try to tunnel from one side to the other to really test the strength of it’s manufacturing. Indeed i made it without any difficulty.

After a while the mousse started to get to me. I thought perhaps one of the smaller delights would have been enough and as i drudged through the seemingly never-ending mousse jungle i tired. It is not oft that i tire whilst finishing a plate, but this was really starting to get to me. I went a little dizzy and every mouthful got heavier to bring to my mouth.

The end was painful, but i did receive the challenge that i so desperately sought, which eased the pain (a little).

COST: $3.75

SOURCE: Monarch Cakes, Acland Street, St. Kilda

CAKE NAME: Baby Nut Flan

APPEARANCE:
Baby’s nuts arranged on a biscuit base. Stuck together with sticky delicious brown goo and garnished with a sprinkling of shaved almonds.

EXPERIENCE:
After yesterday’s disappointing chocolate overload i decided to take a different tack. A nutty delight with the promise of baby’s nuts. I was a little dubious after having been stung by an obviously over-ripe cake on the previous day but this delicacy originated from a different store so i was trying to stay optimistic.

It was packaged with less care than Le Bon, not being placed in a protective box, only being slapped into a white, brand-less, paper bag. I was willing to overlook this carelessness if the product was satisfying.

And indeed it was. In stark contrast to the blob of dry, purple, tasteless cake-wannabe, the Babys Nuts Flan did not disappoint. My teeth slid through the honey-glue coating and into the nuts with a firm, but not jarring crunch and as the first mouthful of flanny goodness broke away from it’s whole a surprise revealed itself. Between the Babys Nuts and the biscuit base there sat another HIDDEN layer of taste. I can’t accurately describe the taste of this layer, but it seemed to be an amalgamation of nuts, biscuit base and honey syrup, it was as if all of the ingredients in the flan had somehow fused and created the perfect middle-ground of consistencies. As if the flan itself knew that it was almost perfect and that it needed all elements to work together whilst sitting in the window to breed this hybrid mixture and complete it’s transformation to be the perfect sweet.

I was unaware of this phenomenon, perhaps a followup exercise with some time lapse photography from insertion to purchase is needed to fully explain and appreciate it.

ps. i counted 4 different nuts.

COST:
$4.50