Let’s be honest, how many weddings and parties have you been to and cheered,
clapped or sang whilst the cake is cut and then found yourself being really
disappointed with the texture and taste of what should be the ultimate food item.

Very often the design of a cake comes before the flavour, which leads to
unwanted leftovers and not so fond memories for guests.

For us, the taste is just as important as the overall design and that’s why we always
encourage you to try before you buy. All our cakes are truly home baked and made
to order, which means you can choose the flavour(s) you would like.

When you see us at a wedding fayre or arrange a free consultation we usually
have at least ten different flavours available for you to sample.

Classic fruit cake - we like to make our fruit cakes at least six months in advance
allowing it to mature. It’s bursting with fruit and flavour and we turn and feed it with
brandy every month. Please believe us when we say this recipe has been passed
down through family generations and remains a closely guarded secret!

Victoria - for some it’s a great relief that any flavour goes when it comes to cakes
and the tradition of having fruit cake, especially for a wedding, is no longer the norm.
This classic sponge cake is finished with vanilla butter cream and raspberry jam
reminiscent of ‘Sunday afternoon tea’.

Chocolate - no introduction required here, probably our most popular flavour, for
obvious reasons but the list is endless – traditional chocolate butter cream filling
or Belgian white chocolate, Belgian white chocolate and Baileys, Belgian milk
chocolate, chocolate orange, Belgian dark chocolate, morello cherry and kirsch,
Belgian milk chocolate and rum, etc, etc, etc.

Lemon - once tried, never forgotten. It’s light, moist and a perfect complement to
chocolate. A touch of lemon curd is added to the butter cream for a smooth,
refreshing finish.

Orange and passion fruit - with its cream cheese and passion fruit filling this
refreshing cake is light and elegant and adds a delicate charm to any occasion.

Sticky Toffee - and it really is sticky! The Belgian milk chocolate ganache filling
has an additional ingredient for extra stickiness. See if you can guess what it is?

Carrot - this favourite is bursting with grated carrot and sultanas and can either be
filled with classic vanilla butter cream or a cream cheese butter cream for that real
indulgent flavour.

Irish Cream - real Italian espresso is added to the sponge, then the cake is filled
with a Belgian white chocolate and Irish whisky ganache for a silky, smooth taste.

We are often asked for different cake flavours and we love the opportunity to experiment
- if you have a true favourite and would like it incorporating into your cake, just let us know
and we’d be happy to bake it for you.