Cake varieties

Fruit

My fruit cakes are made from only the finest ingredients. Dried vine fruits steeped in brandy, ground almonds, butter and sugar. Fruit cakes need to mature to develop their full flavour so please order well in advance — ideally three months!

Sponge

The most popular choice for childrens cakes. Flavours include plain with jam & buttercream, lemon, chocolate, coffee, coconut or whatever you suggest!

Rich chocolate fudge

An increasingly popular choice of wedding cake, many brides choose to serve this as dessert. In addition to fondant icing this cake can also be covered in chocolate paste with or without Belgian chocolate curls.

Icing options

Royal

This is the harder icing traditionally used for wedding cakes. It provides a smooth surface for decorating, with crisp sharp edges. It can only be used with fruit cakes.

Sugarpaste

Sugarpaste is a softer icing which is often used in place of royal icing for modern celebration cakes. Sugarpaste can easily be coloured to match your scheme.

Marzipan

I use white almond paste on all fruit cakes.It is not routinely used on sponge cakes unless requested.