The taste of your cake is as important as the look, my bakes have 4 layers of delicious sponge and are then triple layered with complementing syrups, buttercreams, conserves and curds. To finish your cakes can be left ‘naked’ or covered in either chocolate ganache or buttercream and then luxury fondant .
Light Buttery Madagascan vanilla bean sponge cake , made to a traditional Victoria sponge recipe for that classic old fashioned flavour . Filled with Raspberry or Strawberry Conserve & light vanilla buttercream
Tangy Lemon Drizzle
Light lemon sponge soaked with fresh lemon syrup . Filled with tangy lemon curd & fluffy lemon buttercream
Buttery salted caramel sponge filled with salted caramel buttercream. this is a real favourite with the men
Lime & Coconut
Fresh Lime and coconut sponge drizzled with lime syrup and filled with coconut buttercream.
Raspberry & White Chocolate
Light raspberry studded sponge with raspberry conserve and white chocolate ganache
Raspberry Gin Fizz
Champagne and Gin soaked raspberries folded in to a light lemon sponge , drizzled with a gin syrup and filled with raspberry conserve and champagne buttercream
Strawberry & Champagne
Champagne soaked strawberry pieces folded in to a light vanilla sponge , soaked with a champagne syrup . Filled with Champagne buttercream and strawberry conserve..
Elderflower & Gin
Light fragrant elderflower sponge with elderflower and gin syrup and elderflower and gin buttercream
Sticky Toffee Cake
a rich sticky cake version of the famous dessert using dates & molasses sugar . Filled with light caramel buttercream .
Rich Chocolate Mud Cake
Rich Dark chocolate cake made with belgian chocolate , french cocoa and Buttermilk , the perfect way to keep the chocoholics happy ! Filled with milk chocolate ganache or flavoured buttercream (salted caramel , orange , mint or coffee )
Moist Carrot cake packed with sultanas , pecans and of course carrots ! filled with Orange buttercream or white chocolate ganache.
Traditional Fruit Cake
Rich fruit cake made with top quality plump fruit generously steeped in orange juice ,brandy & sherry the cakes are matured for a minimum of 6 weeks and ‘fed’ twice with brandy.
All wedding cakes are handmade using British sugar , British Hampshire flour , English butter and eggs are freshly laid free range from a local farm .
Cakes are prepared in my fully inspected and approved kitchen where nuts, soya, dairy , eggs, wheat & gluten are used .