MUD cake all wrapped up in a penguin fondant winter wonderland is too hard to resist.
But then, who wants to destroy and devour such cute penguins in the name of chocolatey goodness?
The Smolenaer family say it was worth every morsel.
We asked for Ballarat’s best desserts and, like any sweet-tooth, this was a gruelling assignment when it came to picking our top three.
Felicity Smolenaer’s Christmas centrepiece, as submitted by her husband Josh, was made from scratch.
Conjuring up childhood memories of watching Pingu, this dessert was complete with penguins putting a little fondant star atop a fondant Christmas tree.
“It was so amazing; none of us wanted to cut into it,” Mr Smolenaer said.
“When we eventually did, it tasted just as good as it looked.”
Mr Smolenaer said his wife’s cakes were all completely edible and, what helped the cake-cutting process, was knowing she would come up with another stunning cake for the next special occasion.
It was also hard to look past the Australian favourites with deliciously dressed pavlova and chocolate ripple cakes.
Reader Christine Slingo submitted a pic of her chocolate ripple cakes topped with strawberries and cream.
Ms Slingo cooks a new dessert every Tuesday and, according to The Courier sources, these chocolate ripple cakes were pretty special.
Our third choice was submitted by reader Adele Griffin, whose three-year-old son loves baking.
Ms Griffin said her son was especially excited when it came to making their three-egg pavolva, which in this photo he topped with juicy berries, for his poppy.
Our top three appy hour choices have each won a gourmet Sovereign Hill hamper.
Happy cooking readers but now it is time to fire up in full voice.