CB Confectionery

| We interrupt the HCB posts to share this impromptu cake for my dad’s birthday 3 tiered chocolate fudge cake vanilla buttercream inside chocolate buttercream on the outside dark chocolate ganache drip meringue cookies to decorate... #birthdaycake #chocolatefudge #buttercream #torontobaker #dessertporn #selftaught #localbusiness #cake #cakesofinstagram #cakestagram #f52grams #scarborough #scarborougheats #toronto #torontocakes See more

| Mix your hot chocolate bomb... but make it bougie No one likes a clumpy lumpy beverage. And why waste all of that gorgeous melted chocolate at the bottom of your mug? Using a milk frother is my personal favourite way to prepare my hot chocolate bombs. BENEFITS:... Extra foamy froth on your drink (Starbucks who?) Better distribution of hot chocolate bomb ingredients. Can be used over and over for your favourite beverages in the future. TIPS: BE trigger happy! Keep your finger on the ON switch. If your mug is quite full you don’t want hot chocolate flying everywhere. Use a pulsing action to mix your drink. Keep the tip close to the bottom of the cup or mug when ON and don’t pull up until turned off. Don’t be afraid to scrap the sides of the inside of your mug. Wash anything that was submerged in your beverage avoiding the handle area, dry and store for future use.

| Welcome to the party Featured: Top left - dark chocolate Top right - salted caramel... Bottom left - cookies and cream Bottom right - hazelnut dark chocolate See more

| Welcome to the party Featured: Top left - dark chocolate Top right - salted caramel... Bottom left - cookies and cream Bottom right - hazelnut dark chocolate See more