All of my cakes are freshly baked to order using the best available produce including Callebaut chocolate, candied fruits from France & the finest butter. My eggs come from a flock of free range chickens in Berwick and my wedding cakes are covered with the best Massa Ticino sugarpaste to give an finish of unparalleled perfection.

 

My cakes are finished with Swiss Meringue Buttercream; this is a very sophisticated buttercream - light, silky and free of the cloying sugary finish associated with the more traditional recipe. 

All my sponge cakes are triple layer, filled with lashings of buttercream and finished with a thin layer of milk, white or chocolate ganache under the fondant to give a crisp, professional finish. 

You will find my favourite flavours below or let me come up with something totally delicious just for you.

IMG_0793.jpg

The quintessential classic of fluffy vanilla sponge layered with luscious jam and vanilla bean meringue buttercream. The perfect, classic choice for any celebration.

CLASSIC VICTORIA

strawberry sponge.jpg

An utterly glamorous, decadent pink sponge made soaked in champagne syrup. This superb cake is filled with champagne infused fresh strawberries and buttercream

STRAWBERRY & PINK CHAMPAGNE (Seasonal)

8d3bafaa3dcab40ee6ea32d06f5106d3.jpg

Inspired by the French master Pierre Hermé; impress your guests with sophisticated layers of delicate rose genoise sponge layered with fresh raspberries, rose meringue buttercream and lychees. 

ISPAHAN

file3-4.jpeg

Who doesn't love a good drizzle cake ? Layers of zesty lemon sponge soaked in elderflower syrup all layered with lemon curd & elderflower buttercream. 

LEMON & ELDERFLOWER

Rich-Fruit-Cake-hero-4706.jpg

Traditional fruit cake has fallen out of fashion - we reckon that is just because people haven't tried a good version. We offer an old family recipe with all the traditional flavours of cinnamon, nutmeg, citrus fruit, candied peel, glace cherries, almonds and dried fruit. finished with a layer of marzipan. 

TRADITIONAL FRUIT

chocolate sponge.jpg

Obscenely rich Australian mud cake layered with whipped milk chocolate ganache and finished with chocolate fudge icing. Guaranteed to be a hit ! 

CHOCOLATE FUDGE

Peanut-Butter-Chocolate-Cake5.jpg

Oh my ! Stuffed with more American goodness than you could shake a stick at - malted milk chocolate sponge layers filled with Reese's peanut buttercream, milk chocolate ganache mixed with crushed Reeses's pieces

REESE'S PIECES

vegan+hazelnut+torte+_+RECIPE+by+hot+for

My personal favourite, an elegant confection of hazelnut genoise soaked in Frangelico syrup, filled with coffee buttercream and crushed fleur de sel hazelnut brittle.

HAZELNUT JAPONAISE

Caramac cake.jpg

There are no words to describe this lucious, caramelly sponge layered with milk chocolate ganache and slathered in caramac buttercream. YUM !!

CARAMAC

light fruit .jpg

Try our modern take filled with maple sugar, spices, dried mango, candied orange,dried apricots and flame sultanas. Soaked in Cointreau and coated in pistachio marzipan, this truly is traditional fruit reinvented. 

MODERN FRUIT

 

Bloom Patisserie, 12 The Dene, Hastings, TN35 4PD   

07845 592633

  • Grey Facebook Icon
  • Grey Pinterest Icon
  • Grey Instagram Icon