Laura’s Buttercream Room

05/05/2026

Not just because Mother’s Day is around the corner…

But because so many of you have been asking lately — and honestly, I’ve missed this.
I’ve been going back and forth, wondering if I should return or not…

But the truth is, this has always been more than just a business for me.
It’s about holding a spatula,
Getting that batter just right,
Creating that perfect moisture in every bite…
And most of all — hearing your feedback, your joy, your memories.
So here we are again 💫

For now, I won’t be taking personalised birthday cake orders.
Instead, I’ll be focusing on a selection of signature bakes — simple, refined, and made with heart.
And yes… remember the little sweet from last year? 👀
We’re finally re-introducing our mini New York cheesecakes 🧁(baked)
✨ Flavours:
• Strawberry 🍓
• Blueberry 🫐
📅 Orders close: 25th May
📍 Pick up: 30th & 31st May — Albion
Limited quantities available 🤍

**🤫 Most people will scroll past this cheesecake. But the ones who know… they pre-order early.**

Because once you've tasted **real** New York Cheesecake — the kind with
🔸 A velvety cream cheese filling
🔸 A buttery biscuit crust
🔸 A lush fruit compote that *doesn't come from a can*
…you can never go back.

Let’s be honest — you've had disappointing cheesecakes before:
• too sweet
• dry base
• or worse... *flavored cream* pretending to be cheesecake.

I'll be baking a **limited batch** of my signature cheesecakes — just like I do for my family’s celebrations and for clients who trust my craft.

Flavors available:
🍓 Strawberry
🫐 Blueberry

They’re rich. They’re dense. They’re not your average cake.
And they serve 8–10 people — if you can bear to share. 😏

✨ **Pre-order only. Limited quantity.**
Closing order date: 15 July 2025
📍 Pick-up: Albion, Quatre Bornes, Tamarin on the 18 July and 19 July
📲 DM or WhatsApp **5479 2297** to book your cheesecake now.

Because this isn’t just dessert.
It’s a story, a craft, and a taste worth remembering.

14/12/2025

Laura’s Buttercream Room était ma passion avant d’être une source de revenu.

À travers les gâteaux, j’ai partagé mon savoir-faire, ma créativité, et surtout mon amour du fait maison de qualité, du vrai goût, des bons produits.

Ce chemin m’a offert de magnifiques rencontres.
Merci à vous, mes clients, pour votre confiance, votre soutien et vos mots qui ont souvent compté plus que vous ne l’imaginez.

Merci à mon homme et à mes parents, qui m’ont toujours soutenue et aidée dans cette aventure.
Et merci au Très-Haut, qui veille sur nous — sans qui tout cela n’aurait pas été possible.

Mais avec le temps, la pression, la hausse des coûts et le stress ont pris trop de place.
Aujourd’hui, je choisis de dire stop.

Je choisis de me recentrer sur l’essentiel : ma famille, et surtout mon fils, qui grandit à la vitesse de l’éclair.
Quand on en arrive à ne même plus avoir le courage de faire le gâteau d’anniversaire de son propre enfant, on comprend qu’il est temps de ralentir.

Ce n’est ni un abandon, ni un échec.
C’est un choix du cœur.

Je continue l’aventure avec Blond Boulettes pour ceux qui le savent déjà,
et une nouvelle aventure avec Escapad Zilois ✨

À bientôt…

Laura 🤍

Ps. Une de mes bébés dans ma galerie jamais mis en lumiere.

❤️

13/09/2025

🫐 🫐 🫐 🫐

06/09/2025

✨ Client love makes all the difference! ✨

“Franchement je suis plus que satisfaite. Merci beaucoup ❤️” – when a client sends me this, it fills my heart with joy! 🥹💛

This Minion-themed cake was such a fun project – bright, playful, and perfect for a little one’s special day. The sugar paste details (bananas, gloves & the big 4) were a true teamwork moment with my husband 👩‍🍳👨‍🍳💙.

Swipe ➡️ to see how it lit up the party table 🥳🎉.

Thank you for trusting me to be part of your celebration 💛

18/08/2025

🔥 « Tout le monde veut être son propre patron… jusqu’à ce qu’il découvre la réalité. »

On croit souvent que l’entrepreneuriat, c’est liberté et divertissement. Mais la vérité, c’est que derrière chaque projet se cachent des sacrifices.

Entre mon enfant, notre business familial et mes gâteaux, mes journées sont une course contre la montre. Pas de pause, pas d’improvisation. On ne construit rien de solide en courant derrière chaque occasion qui passe.

C’est du travail acharné, des soirées écourtées, des matinées commencées trop tôt. Mais au bout du chemin, il reste ma passion, les sourires de mes clients, et la fierté de voir grandir quelque chose que j’ai bâti avec mes propres mains. 💪✨

16/08/2025

✨ Sometimes, I’m not even sure what I really want… Life with a toddler is already a full-time adventure—his energy, his laughter, his little moments are everything. And yet, I often find myself wishing I had more time just for him. More time to play, to listen, to be fully present without thinking of the next task waiting for me. 💕

But life has its own rhythm. On one side, there’s our family dumpling business that requires dedication and consistency. On the other, my little side hustle—baking—which started as a passion and somehow grew into something bigger. And when the baking orders come in, especially from loyal clients who have trusted me over and over again, it’s hard to say no. Because deep down, I don’t want to disappoint them.

And that’s where gratitude comes in. Gratitude for their support, gratitude for the chance to create something sweet that makes others happy, gratitude for being able to do all this while still being a mom. It’s not always easy, and some days it feels overwhelming, but it’s also what reminds me why I keep going.

Not always clear, not always balanced, but always filled with love and gratitude. 🌸