Featured Desserts Reviews
Paul Bakery’s Banana-Rama
Price: From $40 (serves 4-8)
Rating: ⭐⭐⭐⭐½
This playful creation breaks away from traditional Christmas flavors with tropical flair. The peanut sponge provides an earthy, nutty foundation that pairs surprisingly well with caramelized banana—a combination reminiscent of Southeast Asian desserts. The chocolate-hazelnut coating adds textural contrast and richness, preventing the banana from overwhelming the palate.
Flavor Profile: Sweet, nutty, with caramelized depth
Best For: Those seeking non-traditional festive flavors
Pairing Suggestion: Pair with coffee or dessert wine
Paul’s Midnight Chocolate Noel
Price: From $40
Rating: ⭐⭐⭐⭐⭐
A sophisticated choice for chocolate purists. The glossy cocoa mirror glaze showcases technical excellence, while the praline crunch and pecan caramel create a symphony of textures. This is a well-balanced dessert that doesn’t sacrifice depth for visual appeal.
Flavor Profile: Rich, bittersweet chocolate with nutty caramel notes
Best For: Chocolate lovers and traditionalists
Complexity Level: High
Paul’s Frosted Zest
Price: From $38
Rating: ⭐⭐⭐⭐
A refreshing departure from heavy holiday desserts. The lemon cream provides brightness that cuts through the richness typical of Christmas meals. The delicate meringue adds visual elegance and a light, airy texture. This cake serves as an excellent palate cleanser.
Flavor Profile: Bright, citrusy, light
Best For: Those preferring lighter desserts
Seasonal Fit: Better suited for warm-weather celebrations
Paul’s Merry Berry Lychee
Price: From $38
Rating: ⭐⭐⭐⭐
An Asian-inspired fusion that balances Western techniques with Eastern ingredients. The lychee mousse brings floral sweetness, while rose almond sponge adds aromatic complexity. The raspberry compote and crunchy red berry base provide tartness and texture.
Flavor Profile: Floral, fruity, with subtle almond notes
Best For: Adventurous eaters
Unique Factor: Rose and lychee combination
BreadTalk’s The Popcorn Express!
Price: $48.80 whole cake, $7.90 per slice
Rating: ⭐⭐⭐⭐
A whimsical, family-friendly option with its train theme and chocolate “gears.” The buttery popcorn-infused ganache is the star—an unexpected ingredient that adds savory-sweet complexity. Salted caramel balances the sweetness, while white and dark chocolate provide contrasting flavors.
Flavor Profile: Sweet-salty, buttery, chocolate-forward
Best For: Families with children, novelty seekers
Value Rating: Excellent (most affordable per-slice option)
Recipe Reconstruction & Cooking Instructions
Banana-Rama Style Log Cake (Home Version)
Ingredients
Peanut Sponge Cake:
- 4 large eggs, separated
- 100g granulated sugar
- 80g all-purpose flour
- 40g ground roasted peanuts
- 1 tsp baking powder
- Pinch of salt
- 30ml vegetable oil
Caramelized Banana Filling:
- 4 ripe bananas
- 60g unsalted butter
- 80g brown sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Chocolate-Hazelnut Coating:
- 200g dark chocolate (60-70% cocoa)
- 150g Nutella or hazelnut spread
- 100ml heavy cream
- 50g chopped toasted hazelnuts
Instructions
Step 1: Prepare the Peanut Sponge (30 minutes)
- Preheat oven to 180°C (350°F). Line a 25x38cm jelly roll pan with parchment paper.
- Beat egg yolks with half the sugar until pale and thick (3-4 minutes).
- In a separate bowl, whisk egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff and glossy.
- Fold egg yolk mixture into whites gently.
- Sift together flour, ground peanuts, baking powder, and salt. Fold into egg mixture in three additions.
- Drizzle oil around the bowl’s edge and fold in quickly.
- Spread batter evenly in prepared pan. Bake 12-15 minutes until golden and springs back when touched.
- Immediately invert onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll cake with towel from short end. Cool completely.
Step 2: Make Caramelized Banana Filling (15 minutes)
- Slice bananas into 1cm rounds.
- Melt butter in a large skillet over medium heat. Add brown sugar, stirring until dissolved.
- Add banana slices in a single layer. Cook 2-3 minutes per side until golden and caramelized.
- Remove from heat. Stir in cream and vanilla. Let cool completely, then mash roughly.
Step 3: Create Chocolate-Hazelnut Coating (10 minutes)
- Chop dark chocolate finely. Heat cream until just simmering.
- Pour hot cream over chocolate. Let sit 2 minutes, then stir until smooth.
- Mix in Nutella until fully incorporated. Let cool to spreading consistency (20-30 minutes at room temperature).
Step 4: Assembly (20 minutes + chilling)
- Carefully unroll cooled sponge cake. Spread caramelized banana filling evenly, leaving 2cm border.
- Re-roll cake tightly without the towel. Wrap in plastic wrap and refrigerate 1 hour.
- Place rolled cake on a wire rack over a baking sheet. Pour chocolate-hazelnut coating over the cake, letting it drip down the sides.
- While coating is still soft, press chopped hazelnuts onto the surface.
- Refrigerate 2 hours before serving.
Pro Tips:
- Work quickly when rolling the warm cake to prevent cracking
- For a glossy finish, add 1 tbsp corn syrup to the chocolate coating
- Let cake come to room temperature 15 minutes before slicing for best texture
Dish Analysis: Technical Breakdown
Mirror Glaze Technique (Midnight Chocolate Noel)
What It Is: A glossy, reflective coating made from gelatin, sugar, condensed milk, and chocolate that creates a stunning visual effect.
Why It Works: The gelatin creates a stable emulsion that sets smoothly while remaining pliable. When poured at precisely 30-35°C, it flows evenly and sets with a mirror-like shine.
Challenges: Temperature control is critical—too hot and it’s runny, too cool and it won’t flow smoothly.
Mousse Construction (Merry Berry Lychee)
Layering Strategy:
- Crunchy berry base (textural foundation)
- Sponge layer (structural support)
- Lychee mousse (primary flavor)
- Raspberry compote (acidic contrast)
Technical Achievement: The mousse must be stable enough to hold shape but light enough to remain airy. This requires precise gelatin ratios and proper folding technique to maintain air bubbles.
Popcorn Ganache Innovation (The Popcorn Express!)
Method: Butter-popped popcorn is steeped in warm cream (similar to tea infusion), then strained to create popcorn-flavored liquid. This cream then forms the base of a traditional ganache.
Flavor Chemistry: The Maillard reaction in toasted popcorn creates savory, nutty compounds that complement chocolate’s complexity. Salt enhances both sweet and bitter notes.
Purchasing Recommendations by Occasion
Formal Dinner Party: Midnight Chocolate Noel (sophisticated, crowd-pleasing)
Family Gathering: The Popcorn Express! (fun theme, kid-friendly, best value)
Light Lunch Dessert: Frosted Zest (refreshing, not overly heavy)
Adventurous Foodies: Merry Berry Lychee (unique flavor profile)
Tropical Theme Party: Banana-Rama (distinctive, conversation-starter)
Storage & Serving Tips
Optimal Storage: Keep refrigerated in airtight container for up to 4 days. Most cakes can be frozen for up to 1 month.
Serving Temperature: Remove from refrigerator 15-20 minutes before serving for best flavor and texture.
Portion Sizes: For rich cakes like Midnight Chocolate Noel, serve smaller slices. Lighter options like Frosted Zest can be cut more generously.
Plating: Dust with powdered sugar, add fresh berries, or drizzle with complementary sauce. A dollop of whipped cream balances richness.