Italian Buttercream, also known as meringue buttercream, is based on an Italian Meringue, that is, whipped egg whites cooked with hot sugar syrup. Softened butter is then whipped into the cooled meringue, and the mixture is flavored as desired. This type of buttercreams extremely soft and light.
* My cakes come in these flavours at the moment:
~French Vanilla Bean~
~Nutella Swirl ( killer combi of vanilla and nutella)
~Strawberry Yoghurt ~
~Old English Fruitcake ( soaked with Barcardi Rum)~
* Frostings ( Italian Meringue Buttercream)
~French Vanilla Bean buttercream~
~Raspberry Buttercream~
~Sugar Icing~
~Marshmallow Fondant~
~Nutella~
~Chocolate Ganache ( Valrhona Equitorial 55%)~
* Minimum order for 12 normal cupcakes ( diameter 6.5cm)













Biscotti (roughly means "twice baked") are crisp Italian cookies often containing nuts or flavoured with spices such as cinnamon, anise etc. Traditionally, biscotti are made by baking cookie dough in long slabs, cutting these into slices, and reheating them to dry them out. The cookies are twice-baked so that they can be stored for long period of time. The texture of biscotti makes the cookie ideal 

