*NEW* RED VELVET CREAM CHEESE CAKE

Flavourful red velvet cake base topped with imported rich cream cheese. No vinegar used (only yoghurt), to avoid the weird after taste. Baked with pure butter, french cocoa powder & yoghurt.

Mild chocolaty taste and the texture is not crumbly or too dense as well.

Jelat? NO! A PERFECT balance of sweet & salty. Great for 2-3 pax, a mini delicate cake, enjoy!

**Please keep ALL cakes in the fridge & set out to thaw for 5-10 minutes, can last up till 1 week**