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 cakes are finished with Swiss Meringue 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. The menu is just a tiny selection of my repertoire so if there's a flavour you love that you don't see, just as.k - and I will make something delicious especially for you
All year round
Lemon & Elderflower
Zesty lemon sponge soaked in elderflower syrup ayered with lemon curd & elderflower buttercream.
The quintessential classic of fluffy vanilla sponge layered with luscious jam and vanilla bean buttercream. The perfect, classic choice for any celebration.
Obscenely rich Australian mud cake layered with whipped milk chocolate ganache and finished with chocolate fudge icing. Guaranteed to be a hit !
Malted chocolate sponge layers filled with Reese's peanut buttercream, milk chocolate ganache mixed with crushed Reeses's pieces
There are no words to describe this luscious, caramelly sponge layered with milk chocolate ganache and slathered in caramac buttercream.
A moist, caramelly Dulce de leche sponge filled with salted caramel buttercream, caramel jam and crushed toffee popcorn pieces..
Inspired by the French master Pierre Hermé; impress your guests with layers of delicate rose genoise sponge layered with fresh raspberries, rose meringue buttercream and handmade lychee and rose petal jam.
Traditional fruit cake has fallen out of fashion - I reckon that is because people haven't tried a good version. My Mum's recipe includes traditional flavours of cinnamon, nutmeg, citrus fruit, candied peel, glace cherries, almonds & dried fruit. finished with a layer of marzipan.
Try my modern take filled with spices, dried mango, candied orange, dried apricots and flame sultanas. Soaked in Cointreau and coated in pistachio marzipan, this truly is traditional fruit reinvented.
An utterly glamorous, decadent pink, strawberry flavoured sponge soaked in champagne syrup. This superb cake is filled with champagne infused fresh strawberries and buttercream flavoured with strawberry liqueur.
spiced pumpkin latte
You know autumn has arrived when Starbucks put their famous spiced pumpkin latte on the menu. Made with pumpkin puree and filled with spiced white chocolate buttercream, this cake just sings with your favourite autumn flavours.
carrot & pineapple
WIth all the classic flavours of sweet spices, chunks of walnut and creamy layers of cream cheese frosting, my signature carrot cake also includes crushed pineapple to make it so moist and delicious that all your guests will be wanting more.