Your cake should not only look beautiful but taste amazing too!It is important to me that you enjoy the flavour of your cake as much as the design. Using only the finest ingredients all my cakes are baked from scratch using recipes I have tried and tested over the last 14 years or more. Each sponge is made using free range eggs, natural flavourings like fresh lemons, and fresh berries for my coulis. I never use cake mixes which means no nasty preservatives. All my cakes have a layer of white chocolate ganache under the fondant to ensure a smooth flawless finish and clean, sharp edges. |
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Flavour Menu
Classic Flavours
Victoria Sponge
My most popular sponge is our madeira sponge layered
with Strawberry Jam & light vanilla buttercream
Rich Chocolate
Rich chocolate sponge layered with chocolate buttercream
Lemon Drizzle
A deliciously light lemon sponge made with fresh lemons,
layered with lemon curd and lemon buttercream
Premium Flavours
Chocolate Orange
Rich chocolate orange sponge layered with chocolate
orange buttercream
Speculoos
Caramel sponge layered with Biscoff spread and Biscoff
buttercream
Raspberry Ripple
Moist Madeira sponge rippled with a fresh raspberry coulis,
layered with raspberry jam & vanilla buttercream
Chocolate & Hazelnut
Rich chocolate sponge layered with a delicious hazelnut
buttercream and hazelnut spread
Bakewell
Light almond sponge layered with raspberry jam and
almond buttercream
Cookies & Cream
Rich chocolate sponge layered with Oreo buttercream
and crushed Oreos
Sticky Toffee
A rich sticky toffee sponge layered with Toffee sauce and
Toffee buttercream
Coffee & Walnut
A delicious coffee and walnut sponge layered with a
coffee buttercream.
layered with vanilla buttercream
Traditional Rich Fruit Cake
Our rich fruit cakes are made at least 3 months in advance and left to mature to give the best flavour. Traditionally laced with Brandy then covered in a layer of marzipan
(3 months notice required)
Rich chocolate orange sponge layered with chocolate
orange buttercream
Speculoos
Caramel sponge layered with Biscoff spread and Biscoff
buttercream
Raspberry Ripple
Moist Madeira sponge rippled with a fresh raspberry coulis,
layered with raspberry jam & vanilla buttercream
Chocolate & Hazelnut
Rich chocolate sponge layered with a delicious hazelnut
buttercream and hazelnut spread
Bakewell
Light almond sponge layered with raspberry jam and
almond buttercream
Cookies & Cream
Rich chocolate sponge layered with Oreo buttercream
and crushed Oreos
Sticky Toffee
A rich sticky toffee sponge layered with Toffee sauce and
Toffee buttercream
Coffee & Walnut
A delicious coffee and walnut sponge layered with a
coffee buttercream.
- Red Velvet
layered with vanilla buttercream
Traditional Rich Fruit Cake
Our rich fruit cakes are made at least 3 months in advance and left to mature to give the best flavour. Traditionally laced with Brandy then covered in a layer of marzipan
(3 months notice required)
Allergies
All the sponges on my flavour menus contain gluten, eggs and dairy. and some contain nuts and alcohol. I can amend some of my recipes to cater for gluten free and nut free option on certain flavours, however I do not offer dairy free or vegan options . Please note, all of my cakes are made in a kitchen where these allergens are present and therefore I am unable to guarantee these sponges will be 100% free from.
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