Flavours

 

Flavours & Ingredients


Flavour is as important to me as decoration and I want a cake that looks good to taste good too. 

I use the best ingredients which include free range eggs, unwaxed lemons, vanilla extract, Green & Blacks Cocoa Powder, real Belgian chocolate and sieved Bon Maman fruit conserves.

I bake all my cakes, make the buttercreams/frostings and chocolate ganache.

The majority of cake tiers have a minimum depth of 4".  All sponge cakes are cut into layers and then filled with the complimentary fillings detailed below before.

With decorated iced cakes, the sponge is covered with a layer of chocolate ganache before the final coating of icing.

SPONGE CAKE FLAVOURS

If there's a flavour not listed, I'll be happy to source and make it for you wherever possible

Vanilla

vanilla sponge with strawberry conserve & vanilla buttercream

or with raspberry conserve, raspberry liqueur & vanilla buttercream

Chocolate

chocolate sponge with chocolate buttercream

covered with Belgian chocolate ganache (optional)

Lemon Drizzle

lemon sponge with fresh lemon stock & lemoncurd buttercream

Baileys

Baileys sponge with Baileys buttercream

Chocolate Orange

chocolate orange sponge & buttercream with fresh tangy orange

covered with orange chocolate ganache (optional)

Carrot Cake

very moist with citrus syrup, rum soaked raisins, walnuts & coconut

Red Velvet

red velvet sponge with whipped vanilla buttercream

Praline

roasted hazelnut sponge with hazelnut liqueur & praline buttercream

Mojito

lime sponge and buttercream with white rum & fresh mint

Coffee

coffee sponge (chopped walnuts optional) & coffee buttercream

Black Forest

chocolate sponge with black cherry conserve, Kirsch & whipped vanilla buttercream

Some cakes contain alcohol which enhances the flavour - for example hazelnut liqueur with hazelnut cake, raspberry liqueur with vanilla raspberry sponge, rum with carrot cake - if you'd rather not have alcohol, it can be omitted

 

FRUIT CAKE

My rich fruit cakes include raisins, sultanas, currants, cherries, apricots, almonds and candied peel (optional) with VSOP brandy or Couvoisier Cognac.

I normally like to bake fruit cakes 3 months in advance so they have time to mature nicely.


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I can supply nut free, gluten free, dairy free, alcohol free and organic cakes

please ask for details