Andy Bowdy’s (Saga, Enmore) infamous banana split has been thrown into the Messina ring to be reinvented into a cookie pie combo and you’re in for a treat.
This cake can be reserved for collection from all stores apart from Surry Hills and The Star – for collection from these stores, you can visit us in store. We have a limited number of cakes available in every store each day. You can drop in and purchase a cake (subject to stock) anytime we’re open or call ahead to make sure we have the one you want. If you’re planning for an event, we recommend you call ahead or buy online as we can’t guarantee the one you want will be there! Give us a call. We’re really nice…
Online cake orders require a 2-day turnaround.
If you don’t have 2 days, visit any store and buy from the selection they have available, or give them a call 24 hours before to reserve one. If it’s for a special occasion, we highly recommend ordering ahead.
Our recommended safe travel time for cakes is 30 mins from store to freezer. If it’s a hot day, use your noggin… and make the trip snappy! If you want to extend your travel time, bring a cooler bag or esky.
To enhance the flavours and assist in cutting, the cake should be removed from the freezer and placed in the fridge 20 mins before serving. Always use a hot, sharp knife and ensure you wipe off any excess water to prevent depositing ice crystals on the cake.
We also sell candles which you can order online or pick up in store. All stores offer HAPPY BIRTHDAY plaques. Orders made in advance for collection from Rosebery or Fitzroy also have the option to add a name to the plaque.
We thought we'd mix things up this week and collaborate with an old friend. Before opening his shiny Saga cafe/patisserie in Enmore, good old Andy used to make his layered towering cakes at our Rosebery HQ. In a past life as a pastry chef at another restaurant he was prettyyy well known for a banana split dish that won a best dessert award in 2015.
So we've reunited with him and morphed it into a Banana Split Cookie Pie Kit:
1 x bake at home peanut butter and banana custard cookie pie, topped with peanut crumble (frozen)
1L x peanut butter and pretzel cluster gelato (frozen)
350g x dark chocolate fudge sauce* (refrigerated)
6 x maraschino cherries (refrigerated)
*Please note: the chocolate sauce expires on 13th September, so you've got permission to get through it quickly!
Refrigerate for up to 3 days until ready to bake. Serves 2-6
1. Pre-heat oven to 165C fan-forced
2. Bake for 25 mins, remove from oven and let it rest for 10 mins
3. Cut a slice, add a scoop of peanut butter and pretzel cluster gelato, drizzle with choc sauce and top with a cherry 🍒
We recommend baking right away, but if you've got enough willpower to not eat straight away, please keep frozen from store pick up. The pie will keep in the freezer for a month. Once cooked, store in the fridge and eat within 3 days.
Unfortunately no cancellations or refunds can be made on custom products, so please choose carefully!
Please make sure you collect your order during the 'pick up dates'. Due to limited amount of storage space in stores, we are unable to keep products for too long. If you have extenuating circumstances due to COVID and can't collect, please email us at firstname.lastname@example.org.
If you already have the Messina app, make sure your Bopple account is using the same email. We'll email your points a few days after making your purchase.
Don't have our app? Need a bit of convincing? Every time you make a purchase in store with our mobile app or buy select products through our website, you'll receive 10 Messina App points per dollar you spend. You're the boss of your points. They add up to free gelato and other cool things which you can redeem as and when you please. Download the Messina app before 9am Wednesday 1st September to claim your points.