A wonderful looking cake is great but how it tastes is just as important, if not more so. It's for this reason that I use only the finest ingredients to create mouth-watering flavours that you'll find hard to resist.

rich fruit cake

Dried fruit, almonds and glacé cherries are steeped in brandy and the finished cake is matured for at least a month. A timeless classic, perfect for weddings and Christmas, this cake can even be made gluten or nut free if required.

chocolate cake

A rich, dark chocolate base with a choice of chocolate buttercream or a luxurious belgian chocolate ganache filling.

sponge cake

Sponges can be made in a variety of flavours including vanilla, strawberry, lemon, coffee, praline etc. Just ask for your favourite!

carrot or banana cake

Moist carrot or banana cakes make a pleasant change. Can be used for iced wedding cakes or with a delicious cream cheese filling for smaller occasions.

cupcakes

Can be vanilla or chocolate with lots of yummy toppings (royal icing, buttercream, sugarpaste etc.)

cake coverings

Sponge and fruit cakes are normally covered with marzipan (this is optional for sponge cakes) and fondant icing. Chocolate cakes can also be covered in milk, white or plain chocolate ganache.

Please note: Novelty cakes which require lots of cutting and shaping can normally only be made with a madeira sponge mixture and buttercream filling.