FLAVOURS

Traditional Sponge - I use a recipe that has been passed down through 3 generations and as a child I fondly remember eating this cake at Nanna's and Grandpa's house when I went there for Saturday afternoon tea. The sponge is lighter and moister than a traditional Maderia cake and I am regularly complemented on how lovely it tastes. It can be filled with ganache or butter cream or, for extra flavour, jam can be added as well (raspberry is always my favourite). 

Funfetti Cake - Enjoy the lovely flavour of traditional sponge but with a colourful twist. My funfetti cake has a bundle of rainbow funfetti mixed into the batter to give it a pretty and fun rainbow interior. For a little texture and extra crunch, the rainbow funfetti is also added to the butter icing and you can have it with or without Jam.

Light Fruit Cake - My light fruit sponge has all the lovely flavours of fruit cake, but in a much lighter sponge than a traditional rich fruit. And because it's a sponge it doesn't need marzipan. One to try if you don't like the idea of a rich fruit and marzipan but still want to celebrate with the traditional fruit flavours.

Chocolate Cake - This chocolate cake is a hit with everyone, young and old, and is based on my traditional sponge recipe mixed with Cadbury's chocolate. It can be filled with chocolate ganache or butter cream and as an extra chocolate treat  I add chopped up chunks of chocolate to the filling.

Red Velvet - Based on a light chocolate cake, red velvet layered with a white chocolate ganache filling looks amazing when it is cut and served. But don't just stick with red, if you have a particular colour theme at your wedding, let me know, and I can see about making your cake to match on the inside as well as the outside.

Chocolate Orange Cake - Mixing the delicious flavour of my chocolate cake with fresh orange juice and zest, creates this hugely popular and slightly more unusual cake. I then give it an extra hit of orange with a double layer of chocolate ganache with chunks of Terry's chocolate orange.

Lemon Cake - Made with fresh lemon juice and zest, this light and refreshing sponge is made even more zesty with layers of lemon curd and white chocolate ganache or butter cream.

Morello Cherry & Chocolate - The chopped Morello cherries that I add to this chocolate mix give this cake a wonderful feel of black forest gateau, a dessert often associated with celebrations. With smooth chocolate ganache and a rich cherry preserve this cake is a great way to celebrate any special occasion.

Carrot Cake (optional walnut) - This is a lovely moist cake, filled with tangy lemon curd and white chocolate ganache or butter cream, is perfect if you want something a little different or as an alternative to fruit cake.

Raspberry & Almond Cake - The addition of raspberries enhances the flavour and texture of traditional sponge, giving a sweeter flavour and moister texture. Then add almonds and you have Raspberry Bakewell in a sponge! Another hugely popular choice at weddings, this cake seems to be a particular favourite with the men!

Raspberry & White Chocolate Cake - Instead of adding almonds some love to make the raspberry treat even more indulgent with the addition of white chocolate. Mixed with layers of white chocolate ganache and raspberry jam, this cake is a lovely treat for any occasion.

Strawberries & Champagne Cake - The perfect summer celebration in a cake. Fresh strawberries are mixed into the sponge along with Champagne to give a lovely fresh, summery celebration cake.

White Chocolate Cake - This cake is a real hit with white chocolate lovers. The white chocolate sponge is complemented by 2 layers of white chocolate ganache with white chocolate chunks. A sweet and very lovely cake (always reminds me of vanilla ice-cream).

Lime (or Lemon) and Coconut - A lovely mix of zesty lime/lemon with coconut, creates a refreshing celebration cake. The cake is layered with white chocolate ganache or butter icing enhanced with either lime or lemon curd to give that extra zesty hit of flavour.

Lemon and Elderflower - New for 2019
A summery alternative to lemon with subtle hints of floral elderflower, layered with lemon and white chocolate ganache.

Elderflower and Champagne - New for 2019
The popularity of Elderflower has increased massively in recent years and this is a lovely floral summer cake which is given the special celebratory treatment with the addition of champagne essence. This cake is layered with white and Elderflower ganache.

Tropical & Coconut Cake - First made for a couple who wanted a cake to remind them of their tropical wedding abroad (and their pina coladas), this cake features flavours of mango, pineapple and passion fruit, mixed with subtle textures and flavours of coconut. This sponge is layered with white chocolate ganache and passion fruit curd for extra tropical punch.

Cherry Cake (with optional coconut) - Another cake that reminds me of traditional afternoon teas, with chopped pieces of glace cherry and additional coconut, not forgetting 2 layers of gloriously indulgent smooth white chocolate ganache and cherry jam.

Oreo Cake - This sponge is made with crushed Oreos both in the cake and in the filling, creating the perfect cake for Oreo fans. This is a great alternative to a chocolate sponge.

Salted Caramel Cake - Made with a dark sugar sponge, lashings of white chocolate ganache and salted caramel, this cake is a real treat for salted caramel lovers. Don't think about the calories though - just indulge!!

Biscoff Cake - Made with a dark sugar sponge and spices to remind you of Biscoff biscuits,  layered with white chocolate ganache, Biscoff paste, this cake is a real treat for Biscoff fans. Very indulgent!

Mint Chocolate Cake - Described by many as an "After Eight in a cake", this minty sponge is a great alternative to after dinner mints. With added chunks of mint Matchmakers in the mint chocolate ganache, what more could you ask for in a mint cake.

Chocolate & Coconut Cake - My husband loves bounty bars so I thought I'd give it a go in a cake and hey presto, my chocolate and coconut cake was created. Lovely moist chocolate cake with coconut, complemented by a layer of chocolate and coconut ganache.

Rich Fruit Cake - Made with loads of boozy brandy, sherry and cherry brandy and heaps of dried fruit, these cakes will need time to mature, so the longer I have to get them prepared, the better they will slice - at least 6 weeks notice is ideal. Please note, short notice fruit cakes may have a tendency to crumble as they are cut, but will still taste great. 

Gluten Alternative Sponge - Coming from a family with members who can't have gluten, I've spent a lot of time perfecting my gluten alternative sponge. This light sponge can be made in a variety of flavours such as lemon, raspberry and chocolate and those eating it often comment that they didn't know they were eating a gluten alternative cake as it tasted so good. Please see my terms and conditions before ordering a gluten alternative sponge for more important information on allergens.

Egg or Dairy Alternative Sponge - I am also able to make cakes without eggs or dairy, which work particularly well in many of the flavours available above. Please see my terms and conditions before ordering an egg or dairy alternative sponge for more important information on allergens.

Your favourite - Many of my most popular flavours were developed as special requests from clients, so don't be afraid to ask, I am always willing to try out something new (and you get to sample it first!).

FILLINGS

White chocolate ganache or milk chocolate ganache - a smooth, luxurious and indulgent filling ideal for weddings and tiered cakes.

Buttercream -Traditional and a favourite particularly in celebration cakes.

Jam - adding a layer of jam, whether its strawberry, raspberry, bramble jelly or cherry, adds a little something extra to the flavour of the cake.

Lemon or Passion Fruit Curd - a tangy addition to lemon and tropical fruit cakes

Chocolate Chips - a must have addition to all my chocolate cakes, available in white, milk, mint and chocolate orange

A touch of liquer - if you like liquer flavours in your cakes, please let me know as these can often be added in essence form.

Your favourite - if you have a particular filling you love, then just let me know.

COVERINGS/ICINGS

Fondant - a very flexible rolled icing that provides a lovely smooth finish. Fondant is ideal for celebration and wedding cakes as it is stable in hotter temperatures. Does not need to be chilled before serving.

Butter Icing - very popular at the moment and good for textures and those who don't like fondant. Susceptible to the heat, particularly over the summer and very delicate - wont withstand accidental damage.  All cakes made in butter icing will be stabilised with ganache around the fillings and as an base coating under the butter icing to reduce the risk of bulging, slipping, cracking etc. These cakes need to be displayed away from any heat sources or direct sun.

Ganache - increasingly being used instead of butter icing as it is more durable in the heat. Gives a lovely smooth finish. Again ganache will not cope well in direct sunlight or extreme temperatures and will melt just like any chocolate.