This is Christina’s Honeycakes, a bakery specialising in layered honey cake slices with sour cream-based fillings and flavoured variations.
Original Slice ($9.00)
This featured layers of honey cake sandwiched with sour cream, topped with crushed walnuts and dried rose petals. The cake opened with a clear honey aroma, though the flavour itself was considerably more subdued. The cake layers were dry, particularly towards the base, tip and exterior edge, suggesting moisture loss during refrigeration, while the sour cream provided insufficient moisture to compensate. Unlike the intensely floral honey profile found in the version from Medovik in Riverwood, the honey character was largely muted, with sour cream dominating the overall flavour. Crushed walnut provided a pleasant nuttiness and minor crunch. Overall, the slice was underwhelming relative to the hype surrounding the store.
Pistachio Slice ($9.00)
This featured layers of honey cake sandwiched with sour cream blended with pure pistachio paste, topped with roasted, crushed pistachios. The cake layers had a noticeably better moisture balance than the Original, avoiding the same degree of dryness. Pistachio paste added a rich nuttiness to the sour cream, rounding its sharper acidity and giving the filling greater depth. The crushed pistachio provided minor textural contrast, though a chunkier texture would have created a more pronounced break against the soft cake and filling. Slightly more savoury character would also have helped balance the sweetness and further anchor the pistachio.
Pandan Slice ($9.00)
This featured layers of honey cake sandwiched between sour cream infused with pandan and coconut. The cake remained somewhat dry, though less so than the Original. The pandan-infused sour cream was the strongest component, delivering a pronounced, aromatic pandan profile with creamy, grassy and lightly vanilla-like characteristics. Its intensity exceeded the pandan version from Medovik in Riverwood and provided sufficient flavour presence to offset some of the dryness of the cake.
Raspberry Slice ($9.00)
This featured layers of honey cake sandwiched with sour cream and raspberry sauce, topped with a ganache made with freeze-dried raspberry powder and additional freeze-dried raspberries. The cake had a substantially better moisture balance, while the sweet-tart raspberry provided depth to the sour cream. The raspberry ganache delivered a bright, concentrated fruit profile while also contributing additional moisture. Thin layers of raspberry sauce between the cake and sour cream extended the fruit character without making the slice overly sweet. The result was a more refreshing interpretation of the original, with acidity providing greater balance.
Blueberry Slice ($9.00)
This featured layers of honey cake sandwiched with sour cream infused with blueberry sauce, topped with blueberry ganache made from freeze-dried blueberry powder, additional freeze-dried blueberries and rose petals. The ganache and freeze-dried blueberry provided an intense fruit profile that remained recognisably blueberry-like, while fresh blueberries between the layers added further flavour and useful textural contrast against the soft sour cream. Blueberry sauce also improved the moisture balance of the cake, producing a more cohesive texture than the Original and Pandan versions. The Raspberry Slice remained preferable, however, due to its more pronounced tartness.
Overall, Christina’s Honeycakes is a honey cake specialist whose execution varied considerably between flavours, with moisture balance being the primary differentiating factor. The fruit-based slices were strongest, where additional sauces and fruit components improved both the texture and flavour structure of the honey cake.
Christina’s Honeycakes is located at Shop 4/20/22 Anglo Rd, Campsie NSW 2194.