Flavours

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Here is a selection of the flavours I can offer for your celebration cakes. If there is a particular flavour you would like that is not listed here please let me know and I'll be happy to help.
Please contact me for cupcake flavours, as there are too many flavour combinations to list here (by the way the gingerbread ones are devine!)

For wedding cookies, I can offer vanilla, chocolate, lemon or gingerbread flavours.

Cake pops can be made in vanilla, lemon, orange, chocolate, almond or coffee flavours.

All my cakes are prepared using the finest possible ingredients such as organic flour, Madagascan Vanilla and luxury Belgian Chocolate. I recommend that each cake is coated in a layer of milk, white or dark chocolate ganache prior to icing (except rich fruit cake). This gives a more seamless, sharp edge finish to the cakes and provides a firmer, neater structure especially in hot weather, not forgetting a decadent, luxurious flavour!

Classic Vanilla Sponge:
A firm favourite! Baked with Madagascan Vanilla extract and sandwiched with vanilla buttercream and seedless raspberry or strawberry jam.

Sumptuous Chocolate Fudge Cake:
Pure indulgence for chocoholics! Baked with luxury Belgian chocolate and organic cocoa powder. Best sandwiched with milk or dark chocolate ganache and milk or dark chocolate buttercream. Fancy a twist? Add a layer of salted caramel sauce - devine!

Luscious Lemon Sponge:
Baked with fresh lemon zest and soaked in fresh lemon juice syrup before sandwiching with luxury lemon curd and tangy lemon buttercream. Perfect coated with white chocolate ganache before icing. Variation: Try orange flavour sponge instead of lemon and sandwich with orange curd and chocolate orange buttercream or ganache.

Cherry and Almond Sponge:
A classic sponge flavoured with natural almond extract, soaked in almond flavour syrup before sandwiching with luxury black cherry conserve and almond flavour buttercream. Add a layer of toasted flaked almonds for extra crunch! CONTAINS NUTS.

Banoffee Sponge:
Moist banana and cinnamon sponge, sandwiched with a light cinnamon buttercream and salted caramel sauce.

Carrot Cake:
Another favourite! Moist sponge infused with orange zest, plump sultanas and mixed spices. With or without pecan nuts. Perfect sandwiched with lemon or cinnamon buttercream. MAY CONTAIN NUTS.

Coffee and Walnut Sponge:
A classic sponge infused with espresso coffee and finely crushed walnuts, soaked in coffee liquer syrup and sandwiched with delicious coffee buttercream. CONTAINS NUTS.

Rich, Boozy Fruit Cake:
A luxury mix of brandy soaked vine fruits, apricots, cherries and nuts, matured for up to 3 months and then dressed in a sumptuous layer of natural coloured almond marzipan and sugarpaste (fondant icing). CONTAINS NUTS.

Allergy Information:
Please note, some of these recipes contain nuts. Those that don't contain nuts have been prepared in a kitchen that handles nuts and nut products therefore I cannot guarantee that that my cakes are completely 100% nut free.

All cakes contain wheat/gluten unless a wheat/gluten free sponge is requested. However, please be aware that these cakes have been prepared in a kitchen that handles wheat/gluten products so traces of wheat/gluten may be present. The same principal applies to eggs and dairy products.