So, I finally managed to get myself the illustrious bubble tea cake from Bake Code — a feat in itself because it is always sold out and the location I went to somehow had two brown sugar ones left. Only problem is, I made the rookie mistake of putting it in the fridge and eating it hours later. Of course, by then, all the boba was hard. And the glorious brown sugar syrup was solidified. So it did not have the satisfying flooding effect that it's known for, and the boba obviously didn't have the squishy, chewy consistency that they're supposed to have. But the cake was amazingly soft and had an almost creamy sponge texture, even after refrigerating, and the brown sugar flavour was fantastic — exactly as a brown sugar bubble tea would taste. So what this means is, I will have to hunt down another boba cake soon. And eat it right after buying it. Although, the real question is, as a boba-loving foodie, how did it take me over a year to try bubble tea cake?
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