Sponge Flavours

Sculptured and Carved Cakes:
Please note that all our sculpted and carved cakes are made with a madiera or pound cake base. Between the cake and sugarpaste there will be a thin ganache layer. Please see our fillings flavour list.

Madiera or Pound Cake
- Orange
-Lemon
- Vanilla
- Coffee

All other cakes - Round, square, Hexagon, petal or heart.

Lemon & Elderflower
Have a cake just like Meghan and Harry! Light lemon sponge with subtle elderflower Italian Meringue Buttercream.

Zesty lemon sponge
Zingy and fresh, made with real lemons and soaked in lemon syrup, perfect for any novelty and wedding cakes. Goes best with home made lemon curd and light lemon or vanilla Italian Meringue Buttercream.

Vanilla Sponge
A beautifully moist sponge cake made with the best vanilla bean paste to give it that extra vanilla kick.

Victoria Sponge
The classic cake. Vanilla sponge, strawberry jam and vanilla Italian Meringue Buttercream.

Coffee Cake
A classic cake made with fresh espresso layered with coffee Italian Meringue buttercream. Goes very well with dark chocolate ganache.

Carrot Cake & Carrot sponge
Moist, carroty and full of spices. Added raisins give it an extra bite and sweetness. This cake is perfect for top tiers on wedding cakes. Please note that this can't be used at the bottom of tiered cakes as it is so soft it is very likely to get squished! We do however do a carrot sponge which still has the bits, but is more stable for tiered cakes, it also has added coconut. Let us know if you would like this sponge without the coconut.

Red Velvet
The all time favourite cake, not much needs to be said. Moist, chocolaty and red! Usually filled with Cream cheese icing, however we can only do ganache for sculptured and carved. If you're having this as a regular shaped cake, then cream cheese is perfect.

Chocolate Mud Cake
For chocolate lovers.... this is the ultimate chocolate cake, nice and fudgy with chocolate ganache Italian Meringue Buttercream.

German Chocolate Cake.
Originally from America, this deliciously moist chocolate cake also has a subtle coconut flavour. Goes very well with caramel icing.

Traditional Fruit Cake
Please note that for this cake, we need at least 3 months in advance, this is so that we can get a perfect soaking of brandy.

Fillings

If you are going for a sculptured or carved cake, please choose a ganache filling. 

Chocolate ganache
Chocolatey chocolate filling. Can be made with white, milk or dark chocolate to fill and cover a cake. - Note: Contains Dairy

Flavours for White chocolate: 
- Lemon
- Orange
- Espresso
- Vanilla
- Coconut
- Raspberry
- Strawberry
- Passionfruit

Flavours for Dark or milk chocolate: 
- Orange
- Raspberry
- Hazelnut
- Salted Caramel
- Espresso

Buttercream
We only use Italian meringue buttercream. It's fluffier, lighter and less sweet than buttercream, a little like eating silk!
Add some jam to vanilla for a traditional experience. Every buttercream is made with fresh ingredients. - Note: Contains Dairy and eggs
- Lemon
- Orange
- Coffee
- Lemon
- Chocolate
- Caramel

Cream Cheese Frosting
The classic frosting to go with carrot cake and red velvet cakes - Note: Contains Dairy

Hazelnut Chocolate cream
A deliciously rich hazelnut chocolate cream filling that is light in texture. Perfect with peanut butter or biscuit butter sponge. - Note: Contains Nuts

Home made curd
Traditionally lemon or passionfruit curd. Alternative flavours:
- lime
- Lemon
- orange
- raspberries / blackberries. 

Jam & Coulis
Any flavour you like, including pineapple and lime. The list is endless. Will be accompanied with vanilla buttercream.