Gone are the days of only fruitcake - these days you can choose any flavour of cake you wish. Below is a list of flavours I have used, but if you don't find what you are looking for, contact me.
All baking is done in a commercial kitchen. I only use the finest ingredients and I never cook from a packet or pre-mix. I use Cadbury chocolate exclusively for three reasons. Most people love the classic flavour; it's top quality; and Cadbury are sourcing Fair Trade cocoa beans for their Dairy Milk and are looking at increasing this committment in the future. To learn more about Fair Trade Products please click HERE

NEW-from England - Renshaw's Regalice Beligian Chocolate Fondant in Dark & White Chocolate. Very Yummy!!
MUD CAKE

• Dark Choc

• White Choc

• Marbled

• Mocha

• Caramel

 TRADITIONAL FRUIT CAKE
With Marzipan and Fondant Icing

• Dark

• Light

• Super-Rich Choc-Whiskey (yum)

 OTHER CAKES
• Carrot

• White - Vanilla; Lemon; Mocha; Almond; Hazelnut;

• Chocolate - Choc; Choc-Coconut; Choc-Orange

• Marble

• Chocolate Fudge

• Red Velvet
ICING

• Buttercream - vanilla; or flavoured

• Choc Ganache - in Dark, White, or Milk

• Choc Shards over Ganache - Dark; White; Milk; Marble.

• Fondant - Vanilla - not like the fondant of old, this has a lovely flavour, or it can be flavoured with oil-based flavours.

 FILLINGS

• Whipped Ganache - Dark, White, or Milk. Can be left plain or flavoured with alcohol or oil-based flavours.
Eg: Kahlua; Orange; Butterscotch; Whiskey; Berry; Frangelico (or hazelnut), and many more.

• Buttercream. This can be flavoured as above.

• Fruit Coulis (fresh blended fruits, eg raspberry)

• Jam or Lemon Curd
Background image designed by: