HANDMADE PERFECTION
my cakes
YUMMY CHOCOLATE
My chocolate cakes are fluffy, light, flavoursome and truly indulgent. Single or multi-layered large celebration cakes, cup-cakes (including mini), cake lollies, and cake shapes. I use Bourneville or Green and Blacks Cocoa which makes my bakes more fluffy than using chocolate. Latest flavour: chocolate orange.
WARM VANILLA
I use vanilla bean extract, it has a more intense vanilla flavour, very moreish! Can be coloured any shade to match theme and icing. Multiple layers could even be different colours.
FRUITY OR FLORAL
Lemon or orange drizzle, chocolate with raspberries or orange, rose water cardamom and pistachio. Any sponge can have a fruit treat of your choice. I can also pipe your chocolate of choice into fruit, raspberries, strawberries, banana, grapes, pears, apples.
GLUTEN FREE
I replace the baking powder and flour with ground almonds or polenta, I can do this for any cake, but it works very well with the rose water cardamom and pistachio because this makes a particularly moist cake.
BOOZY BAKES
I love to make rum babas, soaked with gorgeous real rum syrup. Or choose your sponge and I will infuse the cake with an alcohol syrup of your choice. I also offer hampers or large cakes with alcohol miniatures.
MY ICINGS
BEAUTIFUL BUTTER
Salted British butter is blended with icing sugar and vanilla extract to start for a richer flavour to which is added rose water, lemon extract, orange extract, almond essence and a hint of extra salt. Chocolate is ganache, using melted chocolate, white, choc orange, milk or dark. Let me know if you have a preferred brand.
LEMON DRIZZLE
Lemon (or orange) drizzle is a syrup made by boiling lemon or orange juice, water and icing sugar. It is then liberally drizzled into holes and of course your cake can also be iced after the drizzle.
FABULOUS FONDANT
I use this for novelty shapes for sports fans, children’s characters, flowers or initials made from coloured chocolate. Any writing; any numbers. I can ice large cakes and cupcakes with fondant using any colour from the Colour Mill range.
CREAMS AND JAMS
Fresh double cream, whisked with icing sugar or vanilla. Can also be flavoured. Popular jam fillings: blackcurrant, strawberry, raspberry, cherry. You could also choose a fruit curd which can be any fruit flavour.
IT's your choice!
my cakes
YUMMY CHOCOLATE
My chocolate cakes are fluffy, light, flavoursome and truly indulgent. Single or multi-layered large celebration cakes, cup-cakes (including mini), cake lollies, and cake shapes. I use Bourneville or Green and Blacks Cocoa which makes my bakes more fluffy than using chocolate. Latest flavour: chocolate orange.
WARM VANILLA
I use vanilla bean extract, it has a more intense vanilla flavour, very moreish! Can be coloured any shade to match theme and icing. Multiple layers could even be different colours.
FRUITY OR FLORAL
Lemon or orange drizzle, chocolate with raspberries or orange, rose water cardamom and pistachio. Any sponge can have a fruit treat of your choice. I can also pipe your chocolate of choice into fruit, raspberries, strawberries, banana, grapes, pears, apples.
GLUTEN FREE
I replace the baking powder and flour with ground almonds or polenta, I can do this for any cake, but it works very well with the rose water cardamom and pistachio because this makes a particularly moist cake.
BOOZY BAKES
I love to make rum babas, soaked with gorgeous real rum syrup. Or choose your sponge and I will infuse the cake with an alcohol syrup of your choice. I also offer hampers or large cakes with alcohol miniatures.
MY ICINGS
BEAUTIFUL BUTTER
Salted British butter is blended with icing sugar and vanilla extract to start for a richer flavour to which is added rose water, lemon extract, orange extract, almond essence and a hint of extra salt. Chocolate is ganache, using melted chocolate, white, choc orange, milk or dark. Let me know if you have a preferred brand.
LEMON DRIZZLE
Lemon (or orange) drizzle is a syrup made by boiling lemon or orange juice, water and icing sugar. It is then liberally drizzled into holes and of course your cake can also be iced after the drizzle.
FABULOUS FONDANT
I use this for novelty shapes for sports fans, children’s characters, flowers or initials made from coloured chocolate. Any writing; any numbers. I can ice large cakes and cupcakes with fondant using any colour from the Colour Mill range.
CREAMS AND JAMS
Fresh double cream, whisked with icing sugar or vanilla. Can also be flavoured. Popular jam fillings: blackcurrant, strawberry, raspberry, cherry. You could also choose a fruit curd which can be any fruit flavour.
IT's your choice!
HANDMADE PERFECTION
my cakes
YUMMY CHOCOLATE
My chocolate cakes are fluffy, light, flavoursome and truly indulgent. Single or multi-layered large celebration cakes, cup-cakes (including mini), cake lollies, and cake shapes. I use Bourneville or Green and Blacks Cocoa which makes my bakes more fluffy than using chocolate. Latest flavour: chocolate orange.
WARM VANILLA
I use vanilla bean extract, it has a more intense vanilla flavour, very moreish! Can be coloured any shade to match theme and icing. Multiple layers could even be different colours.
FRUITY OR FLORAL
Lemon or orange drizzle, chocolate with raspberries or orange, rose water cardamom and pistachio. Any sponge can have a fruit treat of your choice. I can also pipe your chocolate of choice into fruit, raspberries, strawberries, banana, grapes, pears, apples.
GLUTEN FREE
I replace the baking powder and flour with ground almonds or polenta, I can do this for any cake, but it works very well with the rose water cardamom and pistachio because this makes a particularly moist cake.
BOOZY BAKES
I love to make rum babas, soaked with gorgeous real rum syrup. Or choose your sponge and I will infuse the cake with an alcohol syrup of your choice. I also offer hampers or large cakes with alcohol miniatures.
MY ICINGS
BEAUTIFUL BUTTER
Salted British butter is blended with icing sugar and vanilla extract to start for a richer flavour to which is added rose water, lemon extract, orange extract, almond essence and a hint of extra salt. Chocolate is ganache, using melted chocolate, white, choc orange, milk or dark. Let me know if you have a preferred brand.
LEMON DRIZZLE
Lemon (or orange) drizzle is a syrup made by boiling lemon or orange juice, water and icing sugar. It is then liberally drizzled into holes and of course your cake can also be iced after the drizzle.
FABULOUS FONDANT
I use this for novelty shapes for sports fans, children’s characters, flowers or initials made from coloured chocolate. Any writing; any numbers. I can ice large cakes and cupcakes with fondant using any colour from the Colour Mill range.
CREAMS AND JAMS
Fresh double cream, whisked with icing sugar or vanilla. Can also be flavoured. Popular jam fillings: blackcurrant, strawberry, raspberry, cherry. You could also choose a fruit curd which can be any fruit flavour.