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.  In order to achieve the smooth finish of my cakes , they are covered in either chocolate ganache or buttercream before being iced with luxury sugar paste .

Classic Vanilla – 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 DrizzleLight lemon sponge soaked with fresh lemon syrup . Filled with tangy lemon curd & fluffy lemon buttercream

Salted Caramel – 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 Bakewell rich almond and raspberry cake with raspberry conserve and almond 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.

Bucks Fizz Light orange sponge with real champagne , soaked with fresh orange juice and champagne . Filled with champagne and orange buttercream and orange curd filling .

Elderflower & Gin – Light fragrant elderflower sponge with elderflower and gin syrup and elderflower and gin buttercream

Irish CreamLight Irish cream cake , soaked with irish cream syrup . Filled with irish cream 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 )

Carrot Cake – 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 ingredients are locally sourced whenever possible , if local ingredients are not available I use organic, fair-trade & rainforest alliance alternatives.

In the standard recipe celebration cakes ,I use British sugar , Hampshire flour ,  English butter , top quality preserves , 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 so I cannot guarantee there will not be traces of these ingredients in the cakes.


Jill the Cakemaker

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