CELEBRATION & WEDDING CAKE FLAVOURS
Cake flavours and texture are just as important to me as how a cake looks. I feel fortunate to have been brought up by parents who loved cooking and eating delicious food influenced by cultures from all around the world.
This upbringing nurtured my passion for cooking and baking, leading me to attend catering college and work in professional kitchens where I learnt more about using flavour and texture pairings to excite the tastebuds.
My life-long love affair with food influences my flavour selections and I'm excited for you to try them.
Whenever possible I try to bake with ingredients that are seasonal and grown in the UK so that the best flavours are possible and the environmental impact is reduced as much as possible.
At the time of ordering I will guide you through what fruits and flavours are currently in season and what will be at the time of your wedding. Aside from seasonal flavours there are favourites that I would make all year round which do not use seasonal fruits.
You may have a specific flavour combination in mind or may need a little inspiration. I'm always looking to try out new things, so if you do have a specific flavour in mind let's chat and I'll see what I can come up with.
Throughout The Year
VICTORIA SPONGE - classic vanilla sponge layered with vanilla Swiss meringue buttercream and macerated strawberry or raspberry filling
WHOLE LEMON - a moist sponge containing finely chopped whole lemons, with lemon curd and lemon Swiss meringue buttercream
BANANA DULCE DE LECHE - banana sponge filled with caramel chocolate ganache, dulce de leche & bananas
CHOCOLATE TRUFFLE - a dark chocolate sponge enriched with sour cream, filled with a semi-dark chocolate ganache
BROWN BUTTER CHOCOLATE CHIP - chocolate chip sponge cake made with browned butter to give it a delicious caramelised flavour, filled with bourbon salted caramel Swiss meringue buttercream and roasted peach
CHOCOLATE PRALINE - the same rich chocolate sponge filled with a caramelised hazelnut chocolate praline
SPICED CARROT & ROASTED PEACH - lightly spiced classic carrot cake made with raisin and oranges, filled with vanilla Swiss meringue buttercream, roasted peach puree and caramelised walnuts
MATCHA, WHITE CHOCOLATE & LEMON - matcha cake made with a vanilla and matcha Swiss meringue buttercream, white chocolate Swiss meringue buttercream and lemon curd
Spring/Summer
COCONUT & PASSIONFRUIT - coconut cake made with shredded coconut and coconut milk, filled with a passion-fruit curd infused Swiss meringue buttercream and coconut 'praline'
BLUEBERRY, VANILLA & LEMON - blueberry and vanilla sponge filled with a vanilla Swiss meringue buttercream, blueberry conserve and lemon curd
HUMINGBIRD & COCONUT - lightly spiced banana, pineapple and pecan sponge filled with a caramelised coconut Swiss meringue buttercream, pineapple curd and fruit.
PISTACHIO & ORANGE - pistachio and orange zest sponge filled with vanilla Swiss meringue buttercream, orange curd and pistachio praline
ORANGE, RASPBERRY & SALTED HONEY - orange zest and whole raspberry sponge with salted honey Swiss meringue buttercream and macerated raspberry filling
APRICOT & ALMOND - Almond sponge cake with roasted apricot, Amaretto caramel, vanilla Swiss meringue buttercream and almond praline
PISTACHIO, CARDAMOM & MANGO - Pistachio and cardamom sponge cake with mango curd, fresh mango and caramelised pisachio
Autumn/Winter
GINGER & HONEY - gingerbread cake made with cinnamon, cloves, ginger and cardamon filled with a salted honey and dulce de leche Swiss meringue buttercream and caramelised walnuts
PEAR & CARDAMON -cardamon-infused pear sponge filled vanilla Swiss meringue buttercream, poached pears and salted caramel
COFFEE & HAZELNUT - the classic combination of hazelnut and coffee sponge filled with espresso Swiss meringue buttercream and caramelised hazelnut praline
STICKY TOFFEE PUDDING - sticky date and treacle pudding sponge filled with vanilla Swiss meringue buttercream salted caramel and macerated dates
APPLES & BLACKBERRIES - apple cake with a blackberry and apple compote and vanilla Swiss meringue buttercream filling