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  • Three layers of vanilla sponge, layered and decorated with coffee essence cream and decorated with chocolate
  • Three layers of vanilla sponge, layered and decorated with chocolate essence cream and decorated with glace' cherries
  • Tiramisu cream filled choux pastry profiteroles are topped with white chocolate and sifted coco.
  • Choux pastry shells filled with vanilla custard finished off with sifted icing sugar.
  • Light and flaky puff pastry shells filled with creamy and luscious vanilla custard, the top of which are lightly sifted with icing sugar.
  • Fruit Tarts

    $1.50
    Mini, crunchy pastry cases, in a boat shape, filled with creamy and luscious vanilla custard, topped and decorated with fresh fruit pieces and glaze. Note: Fruits may change depending on season
  • Chocolate Mousse Slices: Three layers of chocolate sponge, layered and decorated with a soft, light and frothy chocolate mousse cream – finished with chocolate mousse cream or butter cream.
  • Cannoli

    $2.50
    A crisp and crunchy shell filled with creamy vanilla custard one end and luscious chocolate on the other end, the top of which is lightly sifted with icing sugar.
  • Three layers of vanilla sponge lightly brushed with cherry liqueur and alternately layered with three layers of puff pastry – each layer of sponge and puff pastry is spread with alternate layers of vanilla and chocolate custard – finished with butter cream and dusted icing sugar.
  • "Farfalle" is the Italian word for butterflies. Butterfly cup cakes are available in either vanilla sponge with vanilla custard or chocolate sponge with chocolate custard, and are finished off with chocolate drizzle and a light sift of icing sugar.
  • Fruit Tarts

    $2.50
    Crunchy pastry cases are filled with creamy and luscious vanilla custard, topped and decorated with fresh fruit pieces and glaze.
  • Horseshoe shaped choux pastry shells are filled with luscious and  creamy vanilla custard, with the shoe ends coated in a dark chocolate glaze and then sifted with a light touch of icing sugar.