The taste ... ...

We freshly bake all our delicious cakes on our premices and use only the finest of ingreadients (no packet mixes here!) From using free range eggs, salt freet butter to the highest quality Beligan chocolate, we make every effort to create the perfect cake.

Firm favourites:

Rich Fruit Cake
Our fruit cake is made from all natural ingredients including unsalted butter, dark sugar, almonds, whiskey, cherries and quality sun dried fruits. We slow bake the cakes in a lightly steamed oven to ensure a moist and delicious cake.*

Vanilla Madeira Cake
This cake is fast becoming a standard choice for wedding cakes, it is generally liked by all because of its light flavour and because it is so moist. Our vanilla madeira is always made fresh on our premises to ensure a soft, moist and light texture. It is split and spread with a layer of raspberry jam followed by a layer of homemade butter cream, whipped from pure unsalted butter and icing sugar. We can even add a subtle flavouring of your choice such as lemon or orange. *

Chocolate Madeira
A chocolate version of our vanilla madeira cake. We use a chocolate ganache butter cream between the layers, this can also be flavored with liqueur if required (e.g. baileys or Cointreau goes well with chocolate). *

Chocolate Biscuit (also known as Tiffin Cake)
Although this is not a cake in the general sense, it is proving very popular as an alternative. It is made of a combination of biscuits and high quality chocolate as well as fruit, cherries and nuts.

Specialty choices

These options are wonderful cakes, but please remember when catering for large numbers of guests that not all guests will be as passionate as you for some of the more unusual flavours.

Chocolate Torte Cake
A gorges moist chocolate cake with the texture of a chocolate brownie. It is split in the middle and filled with chocolate ganache buttercream. A layer of almond paste is placed on our chocolate torte cakes which produces a much neater finish followed by a layer of sugarpaste (fondant). This cake will not cut as small as other portions but is hightly recommended if your cakes is being used as a dessert.*

Carrot Cake
Spicy carrot cake with rum soaked sultanas, walnuts, coconut and spices. This cake is filled with a layer of orange butter cream . A layer of almond paste is placed on our carrot cake which produces a much neater finish followed by a layer of sugar paste (fondant). *

Tangy Lemon Madeira
Lemon flavoured madeira cake, split in the middle and filled witha tangy lemon buttercream.*

Coffee Madira
Coffee flavoured madeira split in the middle and filled with an expresso buttercream.*

Marzipan

All cakes which are being covered with sugarpaste are designed to have a thin base layer of marzipan first.
There are several very good reasons for this:

• Freshness - it seals the cake and keeps your delicious cakes to their very optimum.
• Show through - the marzipan limits any show through on the icing from the cake underneath.
• Structure - it gives a stacked cake a more robust structure.
• Finish - a base layer of marzipan helps us achieve a much smoother finish with the icing.
• Taste - we think it enhances the cake too!

Cake portion guide ...

PLEASE NOTE - We cannot guarantee that our products are nut free as we cannot guarantee that our supplier's products do not contain nuts. Also our cakes are baked and iced in an environment that uses nuts. If you have an allergy to nuts, we recommend you do not consume our products.

There is only a small discount for the use of styrofoam dummies or if you provide your own rich fruitcake. The reason for this is that working with foreign cakes usually slows us down and Styrofoam works out at a comparable cost to the cake. At the end of the day 90% of the cost is based on the number of man hours we spend decorating your cake.