Definite, clear lines
around the rim
Clean, smooth lines
around the girth
We tamp and pre-bake our crust with care, so it never bleeds into the cheese.
Speaking of crust,
we don't just use crackers — ours is a Spanish Digestive — we add almond flour for greater taste and texture, all blended together with fine Normandy butter.
You could have your initials, perhaps, and tell your friends how old you are . . .
Or you could speak of L-O-V-E and אהבה (a-ha-va-h), the four Hebrew letters that spell LOVE
Or you could simply spoil yourself silly and name a cake after yourself, like this little number called
All our discs are made with tempered 72% dark chocolate, and our calligraphy is a blend of Belgian white chocolate with a smidgeon of 72% dark.
all bakes and photos by viv . vivienne yeo . yang guifei