Add the new crunchy, creamy, chocolately, fruity Black Star Pastry cake to your hit-list

Close your eyes. Can you smell it? The creamy marshmallow? The chocolate-y biscuit base? That dreamy vanilla? "Like with all our cakes," says owner and chef, Christopher Thé, "you should be able to taste it by looking at it. The aroma wins you over."

So if you want a crunchy, creamy, chocolately, fruity mess (ticks all my boxes, ahem) this cake is for you. It is brought to us from the team at Black Star Pastry, who are quickly infiltrating Sydney suburbs. They do a hell of a sausage roll, but it's Thé's penchant for sweet delights that keep the Instagrammers happy.

This new raspberry lychee creation is, "A sister of the [famous] strawberry cake – if you like fruit and cream but not too sweet. It's a romantic cake. One of my favourite things as a kid was tinned lychees and this was drawn from that. There's marshmallow in the centre for nice texture."

It's the kind of dessert that makes you feel like you've been magically transported to the middle of summer, splashing in sprinklers and choosing between the raspberry or the lemon iceblock on a sunshiny day. Amplify that by about a thousand and you've got it in one.