CRYSTAL CANDY

Moena Moxham Crystal Candy is a unique premium product made with organic ingredients. It is vegan, gluten, dairy, nut and nut free. 

Eating this sweet treat is sensory experience. The pleasurable initial crunch becomes a melty jelly like texture followed by a burst of natural flavour. Not only delicious, but pretty; my candy looks like crystals and geodes with edible glitter, gold and silver. 

Recent delicious flavours have been Honeydew + Ginger, Watermelon + Basil, Rambutan, and Matcha, Pomegranate + Green Tea, Hibiscus, Orange Blossom & Pear, and Strawberry (of corse!). I also make boozy ones- two recent crowd favourites have been Strawberry Sunset: jalapeño infused Patron with strawberry & lime, Espresso Martini, Lychee-tini and an Elderflower Spritz. 

I do not use Red 3, red 40 or carmine/ cochineal food colours which causes adverse reactions in sensitive individuals. I use natural food colour, only if absolutely necessary (often it is omited completely) and my edible glitter is FDA + EU approved using only natural colours also.

Moena Moxham Crystal Candy can be customised to menus, and tastings, chocolate dipped with logo stamps and set in different shapes and designs. It is perfect as wedding or event favours and looks sensational as a garnish on the side of a matching flavour cocktail! Moena Moxham Crystal Candy is essential non perishable as it just gets harder over time and is easily transported as it does not need refrigeration. 

MACARON

Macaron are almond meringue cookies filled with buttercream, ganache’s and other yumminess. They came into fashion during the Renaissance, particularly in France and Italy where they were the delights of Royalty.

Macaron are pretty, but full of allergens. Please be aware that macaron are made with, or may have been in contact with: EGGS, MILK, TREE NUTS, SESAME, PEANUTS, SOY, DAIRY, WHEAT & GLUTEN. May contain traces of other nuts/ seeds & allergens.

We’re fragile! Mac’s crack under pressure- so please hold them gently

Keep cold in the fridge in an airtight container for up to 7 days.

Consume within 3 days for best taste & flavour.

Fresh macaron can be frozen for up to three months. Please place them in an airtight container to do so.

Transfer boxed macaron into fridge the day before serving. Remove macaron from fridge 20- 40 minutes before devouring.

Serve at room temperature.

Do not re-freeze (but it’s highly unlikely you’ll have left-overs hehe)

CAKE POPS

Cake pops are sealed with chocolate which is stable to relatively high temperatures.

Keep cake pops standing upright in stand at room temperature- especially if decorated with royal icing details- these do not hold up well in the refrigerator and will bleed. Cover with glad wrap or alternatively keep in a cake pop container.

Buttercream & fondant is stable at room temperature. Be aware however the buttercream will be soft so try not to touch if moving.

You’re not going to have left over’s, but in the event you have snuffled some aside to eat later- pop on their sides in a air-tight container and consume within 4-5 days.

TRADITIONAL CAKE

Store cake in refrigerator if it is being consumed more than two hours after your pick up time.

Remove cake from refrigerator approx. 40-60 minutes before serving.

Summer time is going to keep that cake in the fridge a lot longer…common sense prevails!

Serve at room temp. Buttercream is stable at room temperature.

Leftover slices can be wrapped tightly in cling-wrap and kept refrigerated for up to 1 week or frozen for up to 2 months.

ENTREMET CAKE

Entremet are multilayered chocolate mousse cakes. They are often finished with a matt or mirror glaze. These exceptional cakes have delicious layers of fruit, Dacquoise (like a brown sugar macaron), jelly, ganache, crémeux and other surprises!

Keep refrigerated.

Bring to room temperature to consume.

Best eaten within a day if glazed to get perfect Insta shots with your super gorgeous shiny cake.

Glaze slowly dulls over following days- keep refrigerated for midnight snacks and sticky finger licks.

NERIKIRI WAGASHI

Wagashi are Japanese tea ceremony delicacies which organs can be traced to over 2,000 years ago. They are naturally vegan and gluten free. Not only are Wagashi very pretty, they are a harmonious sweet treat with matcha & green tea. Wagashi are made from beans and because of this are a healthier alternative to other afternoon delight pick-me-ups! They are also not as sweet. This slight savoury/ sweetness is delicious when pared with matcha and green tea.

I enjoy using natural flavors & colours and different exotic fillings in my wagashi. I was enamoured aesthetically with these gorgeous nibbles on my adventures around Japan. Although at this time my palate was not quite refined enough to appreciate the subtle savoury sweetness & delicate balance between the shiro-an and fillings. With more maturity and experience, I can now respect this art form. I feel very honoured to make such a treasured gastronomic tradition for others.

PÂTÉ SABLÉE TARTLETES

Pâté Sablée is a delicate, shortbread type of pastry shell. They are filled with layers of cake, jelly, ganache, fruit and often glazed.

Keep your tartlets in the fridge, bring to room temperature to consume and do so within 7 days.

I would not recommend freezing tartlets.. but unlikely you will have this issue as there is usually not a morsel left-over to be found!