When Paul Adam sees a long queue forming at the front of his patisserie in the northern suburbs of Sydney, “that’s when I know I’m going to start working hard,” he says. In the weeks since one of his cakes went viral across several Chinese social media platforms, every day has been a hard work day at Du Plessy Pralin & ​Otello in Pymble. The gluten-free hazelnut, meringue and chocolate mousse cake, with lorikeets stencilled in icing sugar on top, is by Adam’s estimation, “only a cake”, but it se