Categories
- Biscuits
- Bottled Tomato
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- Cake Mix
- Cakes
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Cakes
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Galup Colomba Traditional Classic 750g
$34.99Traditional Gran Galup Easter cake with candied orange. Covered with their signature hazelnut glaze and topped with whole almonds and sugar grains.
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Gecchele Ciambella Lemon 400gr
$7.99Moist lemon sponge cake
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Gecchele Ciambella Zuccherata 400gr
$7.99Moist plain sponge cake with sugar pieces.
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Gecchele Pastry Cream Chocolate 300g
$7.99Soft sponge pastry filled with cream and milk chocolate bits.
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Gecchele Pie Chocolate And Hazelnut Tart
$6.99 -
Gecchele Pie Tart Apricot 350g
$6.99Italian made apricot tart.
Perfect for when guests come over, or as a treat.
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Gecchele Pie Tart Cherry 350g
$6.99Italian made cherry tart.
Perfect for when guests come over or as a treat
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Gecchele Sponge Marble Cake 400g
$7.99Moist sponge cake. Vanilla and chocolate flavoured.
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Gecchele Treccia Uva Sultanina
$7.99 -
Ital Colomba Gianduia 750g
$22.99Indulge in the ultimate Easter treat with Ital Food’s Colomba Choc & Cream Cake Gift Box. Crafted with passion and precision, our 750g cake is a symphony of chocolate and creamy goodness, designed to delight your senses and enchant your taste buds. Savor the luxurious blend of rich chocolate and smooth cream as you indulge in each decadent slice of our Colomba cake. Whether enjoyed as a delightful dessert centerpiece for your Easter feast or shared with loved ones over coffee and conversation, our Choc & Cream Cake promises to elevate your Easter celebration to new heights.
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Piemme Baba Rhum 650gm
$19.99For a babà—an individual mushroom-shaped dessert with leavened dough—to retain its quality in a can is no small feat. Being soaked in a rum syrup gives it a certain degree of sponginess and a lot of flavor; the very balanced aromatization of the liquid, probably with vanilla, also adds to it. The cake is just slightly too floury, though the flavor and texture are corrected by the syrup. In short, a true drunken sponge cake for the drunk.
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Piemme Limoncello Baba 650gm
$19.99For a babà—an individual mushroom-shaped dessert with leavened dough—to retain its quality in a can is no small feat. Being soaked in a Limoncello syrup gives it a certain degree of sponginess and a lot of flavor; the very balanced aromatization of the liquid, probably with vanilla, also adds to it. The cake is just slightly too floury, though the flavor and texture are corrected by the syrup. In short, a true drunken sponge cake for the drunk.
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