IT'S WHAT'S ON THE INSIDE THAT COUNTS
No more dry and boring wedding cake flavours here! I make all my cakes to order with British butter and free range eggs. I will only use high quality Belgian chocolate in my chocolate cakes, not just cocoa powder. I make my own raspberry jam and I will NEVER use a packet mix or pre-made frostings.
Fluffy vanilla bean sponge layered with raspberry conserve and vanilla bean buttercream
Fluffy lemon zest sponge layered with lemon curd and lemon zest buttercream
Our signature fudgey chocolate cake layered with Belgian chocolate buttercream
My scrummy chocolate mud cake layered with morello cherry preserve and vanilla bean buttercream
My very own homemade salted caramel sponge, layered with more homemade salted caramel and salted caramel buttercream
Light almond sponge cake layered with raspberry conserve and almond sponge
My own white chocolate cake recipe, layered with either strawberry conserve and strawberry buttercream OR passionfruit curd and passionfruit buttercream
Traditional fruitcake made with brandy soaked fruits and matured for a minimum of 6 weeks
Fluffy vanilla sponge, laced with a coffee and brandy syrup and layered with vanilla buttercream.
Cookies & Cream
My fluffy all butter vanilla sponge with added crushed Oreos, layered with a crushed Oreo buttercream
Fluffy caramel sponge layered with Belgian chocolate buttercream and my home made caramel or salted caramel