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“The Cocoa-Nut Tree at Covent Garden? Why it's the finest confectioner in the capital and sells bonbons, macaroons, candied fruits, and ices,' I said in my proper reading voice. I had long studied their advertisement in Mr Pars' London Gazette after he'd left it by the kitchen fire. It was a beautiful advertisement, with little drawings of sugar cones, ice pots, and tiny men attending wondrous stoves.”
― Martine Bailey, An Appetite for Violets

“Once inside the confectioners, she was spellbound by sugared fruits hung in garlands and glass bottles sparkling with morsels of sugar. While Loveday spoke to the shop girl, Biddy trailed the shelves slowly, looking inside the glass jars, mouthing the words on the Bill of Fare.
'Look Mr Loveday, "Macaroons- As Made In Paris"', she sighed, staring at a heap of biscuits made in every color from blue to shiny gold.
Carefully he ordered his goods from the jars of herbs behind the counter. First, there was Mr Pars' packet of coltsfoot that he smoked to ease his chest. Then a bag of comfrey tea for his mistress's stomach. Finally, boxes of the usual violet pastilles.
Biddy came up behind him while the girl tied the parcel with ribbon.
'Begging your pardon, miss. Is it right you're selling that Royal Ice Cream?'
The girl shrugged. 'That's what it says on the board if you can read it.'
'Aye, I've been studying it all right. I've only ever read of ices before. So I'll have a try of it.'
When the girl reappeared Biddy sniffed at the glass bowl, and then cautiously licked the ice cream from the tiny spoon.
'Why, it is orange flowers.' She looked happy enough to burst. 'And something else, some fragrant nut- do you put pistachio in it too?”
― Martine Bailey, An Appetite for Violets

“Momo Akanegakubo's field of expertise is sweets. Cakes. Candies. Desserts of all varieties. She excels at them all!
In fact, her delicate technique and vibrant sense of artistry is what earned her a Seat on the Council of Ten!
Council of Ten Fourth Seat, Momo Akanegakubo...
... is far and away the Top Patissier of the Totsuki Institute's current generation!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 18 [Shokugeki no Souma 18]

“But most of all, where did this deeply complex sweetness come from?! It's far too nuanced to be solely brown sugar!"
"Oh, the answer to that is in the flavoring I used."
"Soy sauce?!"
"Oh my gosh, she added soy sauce to a dessert?!"
"I used it at the very end of the recipe.
To make the whipped-cream filling, I used heavy cream, vanilla extract, light brown sugar and a dash of soy sauce.
Once the cakes were baked, I spread the whipped cream on top, rolled them up and chilled them in the fridge for a few minutes.
All of that made the brown sugar in the cake both taste and look even cuter than it did before."
"Aah, I see. The concept is similar to that of salted caramels. Add salt to something sweet..
... and by comparison the sweetness will stand out on the tongue even more strongly.
She's created a new and unique dessert topping- Soy Sauce Whipped Cream!"
"Soy sauce whipped cream, eh? I see! So that's how it works!"
Since it isn't as refined as white sugar, brown sugar retains trace amounts of minerals, like iron and sodium.
The unique layered flavor these minerals give to it matches beautifully with the salty body of soy sauce!
"Without brown sugar as the main component, this exquisite deliciousness would not be possible!"
"It tastes even yummier if you try some of the various fruits in between each bite of cake.
The candy sculptures are totally edible too.
If you break one up into crumbs and crunch on it while taking a bite of the cake, it's super yummy."
How wonderfully surprising! Each and every bite...
... is an invitation to a land of dreams! ”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 29 [Shokugeki no Souma 29]

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