Selected Signature taster size cakes which are made from Ms B’s CAKERY will be featured daily on the menu.
Ms B’s CAKERY is where cakes are unique works of art made to perfection from preparation to presentation. Exceptional flavours and texture combinations combine with extraordinary good taste and creative presentation make Ms B’s cakes the crème de la crème in Hong Kong.

HK$65 per piece

1. BETTER THAN SEX – Dark & Moist Chocolate Fudge Cake with Choc-coated Caramel Crunch and a burst of Salted Toffee Surprise.

2. C’EST LA B – Black Chocolate Sponge Cake with Mint Mousse and Cocoa Nibs topped with a Dark & White Chocolate.

3. MELTING MOMENT – Delicious Strawberries & Fresh Cream layered with Vanilla Chiffon Cake and Berry macaroons.

4. PARADISE – Our best loved organic lavender taro chiffon layers and rare-to-find ‘macapuno’… Young baby coconut with fresh cream.

5. SUNSHINE – Lemon & Poppy Seed Chiffon filled with Tangy Lemon Curd and finished with Fresh Cream.

6. COFFEE CRUMBLE CHEESECAKE

7. WHOOPIE – Red Velvet with pineapple smothered with vanilla bean cream cheese

8. LOLLIPOP – Vanilla chiffon marbling of rainbow tones with cherry jelly mousse, white chocolate crisps, fresh cream

9. HONEY – Made with the finest organic clover honey from New Zealand. Simple with fresh cream, chiffon sponge and apples

*Photos are for reference only. All sugar flowers are subject to stock available. We reserve the right to replace sugar flowers of different colours without prior notice. Please contact our staff for further details.

Ms B’s Sugarart
We take a lot of pride, time and effort to be the first in Hong Kong to create sugarart on cakes. Our handcrafted sugarart are all made of pure sugar and spring water together with FDA edible approvals. Please note that a lot of our clients love to collect our sugar flowers for keep sakes;  and in which it does keep for a long time. Best that it is kept in a cool environment but not in refrigeration. However, should you choose to taste them, please note there will be wire stamen stems inside to connect our sugarart.