Classic Cake Flavours:

Chocolate Mud

With so many recipes out there for chocolate mud cake, when you try this one you will be amazed. Not overly dense like some, this is just the right balance of real coverture chocolate and butter to yield a moist rich texture with a very subtle touch of cinnamon to enhance the chocolate flavour. My most popular cake, this recipe will not disappoint. If you are lucky enough to have leftovers this cake will keep incredibly well and is amazing heated and served with ice cream.  I recommend the Dark Chocolate Ganache as a filling and frosting for this beauty.  


Mocha, Chilli Chocolate, Spiced Chocolate, Raspberry & Dark Choc, Cherry Ripe, Jaffa, Peppermint, Hazelnut, Marbled Mud (dark choc mud & white choc mud swirled together)

Caramel Mud

A combination of white chocolate, golden syrup and dark brown sugar all caramelised together give this cake is sweet flavour. As this cake is quite rich, so I recommend the subtler Milk Chocolate Ganache with the sweetie.

White Choc Mud

With a subtle white chocolate flavour, this sweet cake is a favourite for many. As with the other mud cakes, this cake is best served at room temperature to soften the crumb, which sets hard when refrigerated due to chocolate content. To enhance the white chocolate flavour, I recommend the White Chocolate Ganache as filling and frosting with this cake.


Espresso, Lime & Coconut, Raspberry & White Choc, Citrus, Red Velvet, Hazelnut, Turkish Delight, Cherry & Almond, Marbled Mud (dark choc mud & white choc mud swirled together)

Vanilla Butter Cake

Real vanilla beans scraped freshly from their pods enhance the pure vanilla extract in this moist but not dense cake. While this cake suites almost every filling/frosting option, I absolutely love it with Raspberry Buttercream filling and a Milk Chocolate Ganache frosting.

Rich Chocolate

Like in the chocolate cupcake, the bold dark colour of quality cocoa powder makes this cupcake look almost black and is luxuriously moist with a soft crumb. With so many frosting that work perfectly as fillings, such the fluffy Vanilla Bean Buttercream or Caramel Buttercream, to create a chocoholics dream, the rich Chocolate Ganache is best.

Traditional Red Velvet

Adapted from the popular UK Hummingbird Bakery Red Velvet cupcake recipe, this is a favourite for many of my customers. As with the cupcake this cake is so lovely, with its fluffy yet moist crumb, and the right balance of cocoa powder and vanilla. This cake has a deep red tone with a subtle hint of brown from the quality cocoa. Buttermilk works its magic in this cake to give just the right softness and is best matched with Vanilla Cream Cheese Frosting. However if using with a fondant covering, I recommend the subtlety of a cheesecake infused White Chocolate Ganache.


Similar in texture and crumb as the Vanilla Butter Cake, this is a delightfully zesty but sweet cake. Using freshly grated lemon zest and juice this cake matches perfectly with Lemon Curd filling and a Citrus Buttercream. If using fondant to cover this cake I recommend the Lemon Curd filling and a lemon infused White Chocolate Ganache.


Many trials have resulted in my favourite Carrot Cake recipe, filled with finely chopped pecans, pineapple, sultanas, loads of carrot and just enough nutmeg to spice it up. Topping can be none other than the Vanilla Cream Cheese Frosting with a light grating of nutmeg that compliments this cake so brilliantly. If using with a fondant covering, I recommend this with a vanilla infused White Chocolate Ganache as filling and frosting.   


This coconut cake is a slightly denser cake as it is packed full with moist coconut flakes and coconut milk.  Moist and sweet I recommend either the Coconut Buttercream or Citrus Buttercream with this cake. If using under fondant consider use the Milk Chocolate Ganache for a "Bounty Bar" effect or for a more classic occasion try a coconut infused White Chocolate Ganache.

Victoria Sponge

A very light, fluffy delicate sponge that I use for the “naked cake” design. Filled with either jam, lemon curd or passionfruit curd and vanilla buttercream then topped with fresh berries or fresh flowers and dusted lightly with icing sugar.

Not available in full buttercream or fondant finish.


The real mashed bananas in this recipe make this cupcake moist but not dense in texture as with some Banana cakes. This cake is still light but maintains its strong banana flavour with a hint of cinnamon. Matched best with the Vanilla Cream Cheese Frosting or if using with a fondant covering, I recommend this with a vanilla infused White Chocolate Ganache frosting under the fondant

Traditional Fruit Cake

Although this fruitcake is based on an old fashion Nanna's recipe, I couldn't help but tweak it a bit. All fruits, including raisins, currants, sultanas, craisins, dates, chopped fig and glace cherries are soaked overnight in brandy before baking. A basting of brandy is added to the baked cake each week until the decorating begins. For those that don't like such a boozy cake please let me know at time of ordering. This cake needs time to mature so is not recommended as a last minute cake.

Frosting & Fillings:

Ganache: (used under fondant covered cakes & as filling)

Made with couverture belgian chocolate and pure cream, ganache is a very decadent topping. It can be whipped & fluffy, piped in thick heavy swirls or thinned for drizzling. A chocoholics dream! It can also be infused with flavourings such as vanilla, lemon, coconut and such to help it match its cake more closely.

TIP: White Chocolate Ganache can be coloured as an alternative to a fondant finish, please ask for examples

Dark Chocolate

Infusions – Choc peppermint, Mocha, Jaffa, Choc Raspberry

White Choc

Infusions – Caramel, Espresso, Vanilla Bean, Lime & Coconut, Citrus trio, Lime, Orange, Lemon, Hazelnut, Coconut, Baileys, Kahlua, Frangelico, Brandy, Rum, Almond, Raspberry, Strawberry, Cheese cake, Rose water,

Milk Choc

Infusions – Nutella, Ferrero Rocher,

Traditional Buttercream:

My buttercream is made from real Lurpak danish butter (no shortening) and is sweet fluffy frosting, traditionally matched with cupcakes. Not available with fondant or in warmer weather

Vanilla, Dark Chocolate, White Chocolate, Caramel, Cappuccino, Mocha, Espresso, Citrus

Italian Meringue Buttercream:

A cooked egg-white-meringue base blended with whipped Lurpak butter, results in a smooth silky, soft serve ice cream type buttercream. Italian meringue buttercream is perfect if you don’t like an icing that is too sweet. This buttery frosting encompasses additional flavour to take it to a whole new level.

Vanilla, Raspberry, White Chocolate, Dark Chocolate, Brown Sugar & Cinnamon, Espresso, Mocha, Coconut, Lemon, Blueberry, Maple, Caramel, Spiced, Citrus, Mango*

(may be used as a filling with fondant covered cakes in the cooler months of May, June & July, but not as undercoat to fondant)

Fluffy White Marshmallow Icing

(not available with fondant)

Gluten Free & Nut Free Cakes:

Whilst all care is taken in the preparation of you order, please be advised that I do not have an Allergy Free Menu and all my cakes are prepared in a kitchen where wheat-flour, eggs, dairy, nuts and nut products are used.

Please advise all guests with allergies.


*Seasonal produce will result in some flavours not being available all year round.

Cake Effects

Vanilla Rainbow layer cake

Vanilla Rainbow marbled cake

Chocolate and Vanilla marbled cake

 Rainbow layer cake

Rainbow layer cake

Gluten Free, Nut Free, & Sugar Free Cakes:
Whilst all care is taken in the preparation of your order, please be advised that I do not have an Allergy Free Menu and all my cakes are prepared in a kitchen where wheat-flour, eggs, dairy, nuts and nut products are used. All recipes contain sugar and are therefore not suitable for diabetics.    

Please advise all guests with allergies and dietary restrictions!