My cakes are made using delicious recipes developed, refined and perfected over several years using only the finest ingredients, including free range eggs, Madagascan vanilla and Belgian chocolate. Sponge cakes are coated with a thin layer of white or dark chocolate ganache prior to covering with a thin layer of fondant icing to ensure that the cakes have a clean, sharp finish.
- Vanilla, Gingerbread
- Vanilla, Lemon, Ginger and lemon, Expresso, carrot and vanilla, Chocolate fudge, Chocolate mint, Salted caramel.
VanillaClassic madeira sponge layered with Madagascan vanilla buttercream and raspberry jam.
LemonA light lemon sponge layered with a sweet buttercream and zesty lemon curd.
Cherry BakewellA light sponge made with ground almonds, layered with a delicious cherry conserve and almond buttercream.
Chocolate FudgeSumptuous chocolate fudge cake filled with a delicious Belgian chocolate fudge filling.
Carrot CakeA lightly spiced carrot cake made with grated carrots and an orange liqueur buttercream.
Salted CaramelA light caramel sponge layered with a decadent salted caramel buttercream.
Irish Bailey’sIndulgent Bailey’s chocolate cake layered with a smooth Irish Bailey’s buttercream.
Traditional Fruit CakeA classic rich fruit cake aged over 8 weeks, packed with the finest dried fruits, soaked in malt whisky and covered in marzipan.
CinnamonA light sponge flavoured with a hint of autumn spices, coupled with a creamy maple syrup buttercream.
Coffee ExpressoA moist expresso coffee cake layered with a light coffee buttercream.
N.B. Please note that sculpted cakes must be sponge due to ease of carving.