CAKE FLAVOUR GUIDE

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 Swiss meringue buttercream and strawberry or raspberry conserve

WHOLE LEMON - a moist sponge containing finely chopped whole lemons, with lemon curd and lemon Swiss meringue buttercream

BANANA DULCE DE LECHE - banana and sponge filled with a dulce de leche Swiss meringue buttercream

CHOCOLATE TRUFFLE - a dark chocolate sponge enriched with 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

CHOCOLATE PRALINE - the same rich chocolate sponge filled with a hazelnut chocolate praline

SPICED CARROT & ROASTED PEACH - lightly spiced classic carrot cake made with raisin and oranges, filled with vanilla Swiss meringue buttercream and roasted peach puree

Spring/Summer

COCONUT & PASSIONFRUIT - a moist coconut sponge filled with a passion-fruit curd infused Swiss meringue buttercream

SALTED HONEY & RASPBERRY - caramelised salted honey cake with a hint of orange, filled with a raspberry Swiss meringue buttercream

HUMINGBIRD & COCONUT - lightly spiced banana, pineapple and pecan sponge filled with a caramelised coconut Swiss meringue buttercream

PISTACHIO & ORANGE - pistachio sponge filled with an orange curd infused Swiss meringue buttercream

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

COFFEE & WALNUT - the classic combination of walnut and coffee sponge filled with espresso Swiss meringue buttercream

PEAR & CARDAMON - moist cardamon infused sponge flavoured with grated pears and filled with caramel buttercream filling

RHUBARB & ALMOND - Almond sponge cake with a rhubarb fool infused Swiss meringue buttercream

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© 2018 by Simon's Bakery

Tooting, SW London

07549885057

simon@simonsbakery.co.uk