PRESS PLAAAY…

Pikachu Cake A moist and moorish pineapple cake served with whipped pineapple mascarpone cream. Buttercream flower flavors: orange - prickly pear, pink - cherry blossom, green - buco pandan, purple - ube, yellow - French vanilla. Miniature fondant bows and teeny tiny leaves.

Pikachu confetti cake cake pops

.。・:*:・(✿◕3◕)❤(◕ε◕✿)・:*:・。.ଘ(੭ºัᴗºั)━☆゚*:. (✿˵•́ ૩•̀˵)৴♡*

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Mermaid confetti cake cake pops

Mermaid Cake The details - shells, pearls, mini edible butterflies. The only inedible items on the cake were the Barbie mermaid torso and the tip of her tail. Main tail made from made-from-scratch marzipan and fondant. Isomalt & buttercream waves, chocolate rock, edible soil, moss, sand, crabs, shells and mollusks.

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Halloween 2023 Macaron and Wormy Cake Pops From homemade marzipan tongues & worms, to fondant lips (which look like they have had a few too many shots of #juvederm).. to the buttercream flowers, the macaron’s they attached to and their gourmet fillings- all made with most premium organic ingredients I can get my little werewolf paws upon these Halloween mac’s & pop’s are sure to delight and intrigue!

The decadent macaron flavours for 2023 are spiced German buttercream (like a fancy slightly savoury pumpkin spice-ish vibe) enveloping a homemade salted caramel & Jelly Tip a nostalgic New Zealand favourite; French vanilla buttercream enveloping a raspberry coulis center + shavings of dark chocolate- sooo much farkin yuuuuum

The cake pops are homemade French Vanilla confetti cake dipped in premium white chocolate, then wrapped in Halloween pressed fondant and filled with vanilla & raspberry buttercream pansy’s, roses & leaves. Check out the little wormies squirming out of them.

When I wanted to make water & blood droplets on the macarons, I used isomalt, which although was my first time trying this out, I really enjoyed.. although I did melt my favourite mixing bowl lol. Everything you see there is edible (except for the rice and stand of corse!) including the ghosts which were chocolate filled with choc fudge and caramel, the rocks- edible chocolate, and the pumpkins (choc) and cactus (buttercream).

Mwhhaahaaaha! Can you tell that Halloween is my favourite celebration? 🧙🏼‍♀️ xx Morticia aka Alexandra

Gourmet Crystal Candy made using organic whole food ingredients. Vegan, dairy, gluten and nut free. No Red3, Red 40, carmine or cochineal food colours- only natural food colour if added at all. FDA approved edible glitter using only natural food colour! Flavour- Raspberry coconut

Boozy Crystal Candy How about the prettiest treat to match your flirty cocktail huh?! Not to mention the bling-iest garnish there ever was! Previous flavours have been Espresso Martini, Pineapple and Malibu, Lychee-tini and an incredible Jalapeño infused Patron Strawberry + Lime!

Move. Over. Fruit. Paste.. there is a new star in town! How about a gourmet rambutan flavoured Crystal Candy paired with a soft melty goat cheese and a Marlborough, New Zealand Sauvignon Blanc? Or are you more of a strawberry Crystal Candy paired with truffle manchego, a drizzle of chilli honey and prosciutto??

▶️ HIT it- It’s a videoooo :P

This ‘Grimalkin Cake’ is comprised of layers of ube and vanilla chiffon cake sandwiched together with a boozy Malibu buttercream (what whimsical faerie-tale doesn’t have a wee bit of spike in it too right?!). There are teeny-tiny meringue mushrooms, über cute grimalkins with edible wings, marzipan details, a raspberry flavoured pond and magical chocolate trees.

For those curious beavers amongst you, a grimalkin, also known as a greymalkin, is an archaic term for a legendary fairy cat-come monster with feline qualities. In the 16th, 17th and 18th century the term grimalkin was associated to witches and women of spirit.. some who were burned at the stake.

So for your viewing pleasure, and from the grand-daughters of the witches who managed to side-step their fate and not get burned, we bring you a faerie-tale of gastronomic delight from our bubbling cauldron and fiery pit aka oven. Ehehheee!

Personalized ribbon by the wonderful @personalizedbyelsy

Minion Macaron So these little guys were a HOOT to make! Purple Minions infected with PX41, Carl feeding one a banana or Stuart having a “Eureka!” moment made me giggle from start to finish in this bake.

Filled with rainbow vanilla buttercream and homemade salted caramel, these cookies almost look too good to eat… almost hehehe

#despicableme2

Hedgehog Cake Pops 💕🦔

How 𝕒𝕕𝕠𝕣𝕒𝕓𝕝𝕖 are these gorgeous little critters!!! Meet the crew; my daughter Adira has named them 𝕾𝖙𝖊𝖑𝖑𝖆, 𝐹𝓇𝒶𝓃𝓀, 𝔽𝕝𝕒𝕤𝕙𝕖𝕣, ʟɪɢʜᴛᴇɴɪɴɢ & Sonic (of course!)

They are made-from-scratch gourmet vanilla confetti cake made with organic ingredients with pastel colored French vanilla buttercream quills & Oreo soil.

Vampire Cow & Mummy Cake Pops Made with homemade French vanilla confetti cake in cream or purple, coated in premium white chocoate and finished with royal icing details & fondant bows (cows).

Smile On Macaron

This bake was super close to my heart and is for everyone who celebrates Pride - Love doesn’t discriminate!… neither do rainbows so let’s all enjoy some well needed COLOUR in our consciousnesses → straight to our inner kiddies! These are Takashi Murakami’s rainbow sunflowers- one of my favourite artists. I’m ready anytime to come to Japan and bake for ya’ll at @tonari_no_kaikado Mr Murakami !!! 🎌

These macaron are by FAR my most ambitious and complicated bake! 12 colours & 6 separate cycles of piping & resting on an epically freezing stormy day. Then the always slightly nerve racking wait for the pied’s and a 5 colour split for the buttercream sqweeeeee!

Most definitely worth all the effort, these macs are not just beautiful & joyful, but exceptionally yummy as well! Filled with scrumptious rainbow French vanilla buttercream enveloping a delectable homemade salted caramel center sprinkled with silver glitter and made with oodles of love. Love. Makes. The. World. Go. Around.

Chocolate Dipped & Bling’d Crystal Candy A paring made in Heavvvveen! Silky dark chocolate adorned with edible glitter, gold & silver.

🐮🐄 Cow Cake Pops 🐄🐮

ᴍŌŌʀᴇɴᴀ!! 🐮🙊 Cow cute are these cow pops huh?!

Gourmet made-from-scratch gourmet French vanilla confetti cake 🐄🐄🐄 Moooovelous!! Hehe 🙈

‘Ello ‘Ello!.. A delicious spiked Crystal Candy - Elderflower Spritz

🦔 Gourmet scrummy moist chocolate cake Hedgehog Cake Pops (YUuuuMM!) 🦔

Flavours from left to right: Pineapple and Malibu, Lychee & Hibiscus. All blinged out with edible glitter and gold leaf.

🐈🐭Cat & Mouse Cake Pops🐁

Hehe, ok- welcome to my mind and puku combined lol! What can I say?! I love to play with my food!!!

These decadent III Chocolate mouse and kitty cat cake pops are made with all organic, locally sourced New York ingredients and a whole lotta love!

Pop over to my Instagram reels where I made the cutest little stop motion vid! I’ve always wanted to give one a try after being a massive Ardman Animation & Wallace & Gromit fan, and it was soo much fun!

Psychedelic Snails & Slugs 🐌 It’s nearly 𝓼𝓹𝓻𝓲𝓷𝓰𝓽𝓲𝓶𝓮 and to express my level of excitement for the change in the seasons (& for my upcoming Bambini’s BDays!), I bring you the funkiest, grooviest gastropods in the galaxy!

Painted with the help of my Mini, Adira, and bringing multiple hours of fun to our neck of the woods, we filled these with Orange Blossom Ganache- a recipe by the epically awesome Kim Joy.

PRESSS PLAAAAAYYY

⇦ a video showing off the Wormy Cake Pops

Eyeball Cake Pops with choc filled cones and made-from-scratch gourmet cake. The Brains are a twist on a nostalgic New Zealand favourite (Chocolate Crackles) which if you grew up there anywhere in the 80’s and 90’s I am sure you would have had at any kids party along with Fairy Bread, Cherrios (nope, it’s not cereal) and sausage rolls hehe. These brains are strawberry flavour and are either plain or chocolate dipped (with the red veins).

Springtime Woodland Cake A sensational delivery of multiple cake decorating techniques! A painted vanilla Deco Sponge envelops a yoghurt cheese mouse with a raspberry acorn surprise centre. Chocolate squirrels, logs, acorns and pinecones can be found within the edible grass & butterflies, buttercream pansies, daisies, fondant mushrooms, edible rocks and soil. A celebration of Spring in all her colour & quaintness.

If you would like to ask me about my baking or have an idea you would like to feel out- please feel free to send me a message HERE

Crystal Candy is vegan, gluten, dairy and nut free with no allergens. I use natural food dyes, if I add it at all. No Red3, Red 40, carmine/ cochineal food colour. The edible glitter used in this product is FDA approved, EU approved and my Crystal Candy is coloured using only natural colourings.

Macaron are naturally gluten free, as are some of my fillings.

Wagashi are naturally vegan and gluten free. Additional fillings can alter this.

Entremet can be made gluten free.

Please enquire if you have dietary requirements.

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.


Pricing Indication & Terms:

Yes, my creations are expensive. I use the very best quality ingredients, and I create intricate, technically difficult, unique edible art.

CRYSTAL CANDY

Candy can be purchased from the following locations or through this website- drop me a line via email.

Herkimer Diamond Mines, Gem’s Along The Mohawk, and The Secret Caverns.

MACARON

Macaron cost from $7 to $40++ each to make using premium organic artisanal ingredients. This is excluding the cost of my business running costs & overheads.

As a basic example: A batch of large traditional style 2” Ø circles: yield ≈ 40 macaron ≈ $350

Custom Artistic Design (eg complex cartoon): $25++ per macaron.

Yes.. they can get really expensive.

Custom ordered macaron are sold by the batch.

Follow me on Instagram to be the first to know about special events!

@edibleartbymoenamoxham

Keep in mind fresh macaron can be frozen for up to three months. Defrost in the fridge and bring to room temperature to consume. Do not refreeze once thawed.

TRADITIONAL STYLE CAKES/ DECO SPONGE ROLLS

Double 8” ≈ $450+

CAKE POPS

P.O.A

ENTREMET

P.O.A

PÂTÉ SABLÉE TARTLETES

P.O.A.

NERIKIRI WAGASHI

P.O.A

The final prices of all my edible art is determined by: time, cost of ingredients, servings, and hours of labor. Hours will vary depending on scale, intricacy & flavours of each order; creating the finished product can take 9 hours to multiple days.

Every aspect of Moena Moxham is created and made by moi. The detail and intensive work that goes into my intricate style & craftsmanship is fairly factored into each quote.

Purchasing a collection of edible art macarons, a cake, tartlets or Wagashi; is an investment in the same way that purchasing a traditional artwork is; it just doesn’t endure in the same manner. As in nature, beauty lies in the irresistibility of impermanence!

Approach me with your ideas and we will create an edible masterpiece together! If there is something you are hunkering for that is not listed, please do not hesitate to contact me and we can discuss options.

Terms:

I can only accommodate a limited amount of commissions per month. Orders and confirmations must be confirmed and received, respectively, at least 2 months or more in advance.

Due to demand, I may not be able to accommodate your request at short notice. The earlier you order- the higher the chance of me securing your date & booking.

I cannot fulfill your commission or source ingredients if I do not have your deposit. An early bird gets the macaron lovelies! So if you don’t want to be disappointed, give me as much notice as you can.

Orders made less than three weeks in advance, if they can be accommodated, incur a rush fee of $150. Commissions may be cancelled with at least three weeks notice in advance for a half refund. Refunds cannot be accommodated if cancellation occurs with less than three weeks notice.

Gratuity is not included in invoice – tips are greatly appreciated.

Pickup in Islandia. Delivery within Manhattan and Long Island can be accommodated for an additional fee.

If you are collecting your edible art, you will receive the pick up address for my commercial kitchen once payment has been made in full. Please stick to your set time once I coordinate this with you.

Lets get ready to make your get together, boogie down, wake, Botox party, yacht soiree, music video, fashion show, or Bar Mitzvah that extra special bit faaaanc-yAY!

Peppa Pig Macaron Peppa, George, Mommy Pig & Daddy Pig are filled with zingy passionfruit buttercream & milk chocolate ganache. Check out the little squiggly chocolate piggy tails! ♡

Clouds with Rainbows are filled with lychee buttercream and a fresh strawberry cremé center.

Mini Mac’s are encasing a fresh strawberry ganache

Valentine Macaron The most gorgeous treat to say you care! Gourmet flavours: Decadent III Chocolate, Rose Ganache, Strawberry Balsamic Caramel & Zingy Raspberry ♡( ◡‿◡ )

Caipirihinha Macaron Filled with a fresh lime curd centre and Cachaça buttercream. So. Fucking. Yuuuuuuum ❤

Halloween Macaron These little ghost’s and pumpkins are filled with either strawberry or cookies & cream buttercream. Template design credit to the epically talented Katrina aka @sugardevotion

ଘ(੭ºัᴗºั)━☆゚*:.。+.。☆゚:;。+゚ ☆*゚¨゚゚・*:.

Epic street art by @crackedink

BMD Street Art

Mermaid Madeline’s Tangerine flavoured madeline’s filled with rose buttercream and adorned with deep sea treasure sprinkles 🧜‍♀️

Jelly Island Cake with Seaplane THE BEST chocolate cake you have EVER eaten (no exaggeration!) cookies & cream buttercream center, painted white chocolate, vanilla & matcha sand, jelly sea + fondant seaplane. There wasn’t a crumb left in sight only mere minutes after this picture was taken!

‘Lazy Sundayz’ Macaron Takeaway coffee cups: Kahlua créme, Bacon & Eggs: Tiramisu flavour- Coffee ganache, Mascapone créme & fudgy III chocolate brownie. Caipirinha Hearts: Lime curd center, caçhacha buttercream, white chocolate glaze with desiccated coconut

White Rose & Exotic Fruit Entremet Fresh mango, passion fruit & Barcardi brunoise on top of a mango, peach & passionfruit crémeux. Surrounded by white rose infused Bavarian cream, resting on a coconut Dacquoise. Ooo Lala !

Custom Pâtisserie Enquiry Form

Please fill out the following form if you are interested in approaching me to bake for you. I will email you within 2-3 business days and we can discuss options.

Once the concept is defined, an invoice will follow requiring a deposit. When you receive your invoice, please respond with confirmation and your full deposit within 3 days. After 3 days, if I have not heard from you, I will assume your commission is cancelled.

For weddings or events with 40+ guests, please email me at alexandra@moenamoxham.com separately. I will need 5 months notice for orders of this size.

Passion-fruit, Milk Chocolate & Hazelnut Entremet A roasted hazelnut, choc & feuilletine croustillant under a chocolate & hazelnut mud cake. Passion-fruit mousse hides a surprise passion-fruit ganache dome.

ଘ(੭ˊᵕˋ)੭* ੈ✩‧₊˚ Bling-a-ling-ling !

.。・:*:・(✿◕3◕)❤(◕ε◕✿)・:*:・。.ଘ(੭ºัᴗºั)━☆゚*:. (✿˵•́ ૩•̀˵)৴♡*

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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!

Wakey WAKEY! Tiramisu & Kahlua Macaron Best way to start the day IMO hehe. Eggs & Bacon: Tiramisu - Espresso ganache with a mascarpone cream centre stuffed with triple chocolate fudgy brownie chunks. Take-away Coffee’s: Kahlua créme with a Kahlua ganache. Template design credit for the Eggs & Bacon to the epically talented Katrina aka @sugardevotion

Delectable indulgences made with love ❤