Watermelon cake

When I heard that Black Star Pastry opened yesterday in the city (Sydney CBD), I knew I had to check it out! I had already heard about the legendary Watermelon cake. Its reputation preceded it. They also have stores in Newtown and Roseberry. When I found out that it was opening at Powerhouse museum which is a hop, skip and jump away from my workplace it made the decision even easier!

My friends at my office were already on top of it. They had planned a lunchtime reconnaissance. I got there later in the afternoon but I wasn’t sure where it was. Then the sign hit me. Plus there was an Asian girl on top of the steps holding her phone in that pose, about to take a photo of the entrance. I knew I had found the sauce source.


When I got inside, it wasn’t what I expected. It was an open area, with tables inside the entrance of the museum. It looked like a typical cafe inside a museum serving museum patrons. Perhaps I was hoping to find some dessert or pastry chefs creating some magical cake, in some Alice In Wonderland type scene [Insert copious amount of hype & expectation].

I got to the counter and immediately found what I was looking for.

black star pastry counter


There were other cakes inside the counter. But it didn’t matter. I had my heart set on the Strawberry and Watermelon cake with rose scented cream. Its their signature dish.

I ordered it to go, and hurried back to the office so I could eat it before a meeting. I snuck in one piece before the meeting, and it was like nothing I’d ever tasted before.


Wow it was amazing! I had expected it to be rich and creamy, based on the two white layers. Later on, my friend Jenny told me they had used almond meal (edit: its a dacquoise which is is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream. It takes its name from the feminine form of the French word dacquois, meaning ‘of Dax’, a town in southwestern France)

That layer of watermelon that separated the two layers of cream made it taste very refreshing.

It also had strawberries, flowers, grapes, and this gel on top. The website lists the following ingredients:

The cake consists of two layers of almond dacquoise, fresh whipped cream, watermelon, Strawberries, Iranian pistachios and rose petals.  It is Gluten free.

Combined together it was really good. I couldn’t get enough of it. It tasted a bit like those cakes you get in the chinese cake shops with fruit and cream. But much better and less creamier. My friend Theresa said she bought it for her kid’s bday, who also declared it the best birthday cake. There definitely was a lot of consensus at my workplace from several people that this was no ordinary cake – it was the crème de la crème.

As an aside, I LOVE watermelon. The funny thing was I had watermelon after lunch, about 2 hours earlier before the cake. When I got home from work, I found some watermelon on the kitchen table so I had to gobble it down. Yesterday, I bought a fruit smoothie after dinner which also had watermelon.Its been really hot today in Sydney lately and its one of the best things to eat when its hot.


A slice of the cake costs $7.50. I don’t normally eat cake, I try to avoid it if I can and I’m not sure how much a slice of cake should be priced. But $7.50 seems to be slightly more than other pieces of cake that I’ve bought in the past. However, this cake is worth it!

So what’s the sauce I hear you ask

It’s probably the best cake I’ve eaten – I can’t recall a better cake. My previous review on Mary’s City was 8/10, so I’m raising the bar with this review. Since its only my second food review, I want to leave a bit of wiggle room in the future, hence I’m giving it a 9 and not a 10.

I’ll be coming back to Black Star Pastry in the future to try out their other food.  But for now, I’m just going to have to eat some more watermelon.

Official sauce meter rating: 9/10


Black Star Pastry
500 Harris St, Ultimo NSW 2007
Website: http://blackstarpastry.com.au

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