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the wedding stationery is laid out on top of each other, including pink and white cards

Elegant Wedding Invitations: Embossed Blush Pink and Golden Floral Designs

Elevate your wedding stationery with our collection of luxurious wedding invitations, combining timeless elegance and intricate detailing to create unforgettable designs. The Embossed Ivory Gold Wedding Invitation features a refined blend of classic ivory tones and embossed gold accents. This design exudes sophistication, making it the perfect choice for couples seeking a fine art-inspired aesthetic. The intricate embossing adds texture and depth, ensuring a premium look and feel that complemen

This contains: Assortment of miniature desserts, including cupcakes, tarts, and more, perfect for satisfying sweet cravings in small bites

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Tiny Temptations: Mini Dessert Delight! 🌟🍨

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This recipe makes about 30 mini cheesecake cups (60mL cups). Bottom Biscoff crumble layer: Crumble 1 pack (250 g) of lotus Biscoff biscuits. Scoop 1 tbsp of crumbs into each cup and flatten them. Middle cheesecake layer: Whip 1 cup cream cheese and ¾ cup Lotus Biscoff spread in a bowl. In a separate bowl, add 1 ⅓ cup cold heavy cream, ½ cup powdered sugar, and 1 pack of vanilla sugar, then whip these together until stiff peaks form. Fold the whipped cream mixture into the cream cheese mixture. Pipe a thick layer of this cheesecake mixture into each cup. Top: Melt ¼ cup of Lotus Biscoff spread & drizzle some onto the top of each cheesecake cup. Crumble 2 Biscoff biscuits to decorate the cheesecake cup tops. Refrigerate & serve the cheesecake cups cold credits to: @daniascuisine

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Lotus Biscoff cheesecake cups 🍮.🍮.🍮.🍮

This recipe makes about 30 mini cheesecake cups (60mL cups). Bottom Biscoff crumble layer: Crumble 1 pack (250 g) of lotus Biscoff biscuits. Scoop 1 tbsp of crumbs into each cup and flatten them. Middle cheesecake layer: Whip 1 cup cream cheese and ¾ cup Lotus Biscoff spread in a bowl. In a separate bowl, add 1 ⅓ cup cold heavy cream, ½ cup powdered sugar, and 1 pack of vanilla sugar, then whip these together until stiff peaks form. Fold the whipped cream mixture into the cream cheese mixture. Pipe a thick layer of this cheesecake mixture into each cup. Top: Melt ¼ cup of Lotus Biscoff spread & drizzle some onto the top of each cheesecake cup. Crumble 2 Biscoff biscuits to decorate the cheesecake cup tops. Refrigerate & serve the cheesecake cups cold credits to: @daniascuisine