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.