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Rainbow + Manoa Chocolate flavors. Delicate & decadent. Made with natural food dyes and as much Hawaii-sourced ingredients as possible.
Vanilla Rainbow Cupcake: flour, milk, butter, sugar, eggs, vanilla extract, baking powder, natural food color (maltodextrin, spirulina, Beet powder, turmeric, annatto extract) and salt.
Buttercream Icing: powdered sugar, butter, milk and vanilla extract.
Rainbow Sprinkles: sugar, palm kernel & palm oil*, corn starch, (colored with beet juice, vegetable juice, annatto extract, spirulina extract, turmeric, beta-carotene, paprika oleoresin) sunflower lecithin, maltodextrin, carnauba wax, cellulose gum.
Rainbow Nonpareils: sugar, corn starch, vegetable juice, spirulina extract, riboflavin, turmeric, beta carotene and carnauba wax.
Manoa Chocolate Cupcake: cake flour, sugar, butter, eggs, milk, cocoa powder, vanilla, baking soda, salt.
Chocolate Ganache: Manoa chocolate, heavy whipping cream, butter.
Chocolate Disk: Manoa chocolate.
Storage tips: Shelf stable at room temperature for 48 hours. Refrigeration for 7 days. Frozen for 3 months.