Mad About Sucre launches its Spring '17 collection today, with four new varieties of new cakes available alongside the San Dominique which has seen a little update this time round.

Unlike most of their cakes of the previous seasons, the Anemone isn't something that is quite as bold in flavour combination; this seemed to have its emphasis on the depth of flavours and complexity within something soothing and light — I would probably even say it's more safer in composition than the cakes I have previously tried. Digging into the cake, the cake is smooth and easy to have; the tropical mousse and pineapple confit gives it a slight sweet, zingy yet zesty combination of flavours that gives the entire cake a good contrast of flavours against the milk chocolate discs and Hazelnut Chantilly which gives different multitudes of chocolatey and nutty flavours. It comes with a piece of candied ginger over the top; chewy, a little sweet and adds a little spiced flavour to the cake which goes without doubt very well with the Mint Tea if one opts for the tea pairing. The good folks here also mentioned that the tropical mousse is made using whatever tropical ingredient which is fresh that they can get for the day — makes for a pretty interesting cake where the experience can vary for the same item.