What now? you know you want a cake, but how do you go about getting one sorted? Simple. Just follow the steps below and before you know it, you're done!
Step 1 :Decide How Many People You Want To Feed
Step 2 : Figure Out What You Want Your Cake To Look Like
Do you know exactly what sort of cake you want?
Do you have a vague idea of what you might like....?
Have absolutely NO idea what you want, you just want to make an impact?
Not a problem. I am happy to work with anything from "um.... she's a rugby playing nurse who likes scrabble?" through to a detailed description or diagram. One of my specialities is the "Biographical Cake" - a cake that pulls together multiple elements from the subject's life or personality to create a unique piece that could only be for that one person.
Step 3 : Choose The Flavour/s Of Your Cake
If you are planning to have more than one tier to your cake, you are welcome to select multiple flavours. That way, if Auntie Mabel doesn't like chocolate cake, she can have a slice of the coffee layer instead.
- Carrot with Ginger & Chocolate
- Rhubarb & Custard
Fruit Cake (made with spiced rum)
Fillings for Sponge Cakes
- Lemon Curd
- Chocolate Hazelnut spread
- Ginger Preserve
- Chocolate Ganache
- White Chocolate Ganache
- Custard Ganache
- Vanilla Buttercream
- Chocolate Buttercream
The price of your cake will vary depending on the size, and the best way to figure that out is to decide how many people you plan to share it with.
Fruitcake generally feeds more than sponge cake, and "dessert" slices will be bigger than "finger" slices.
Some cake options are available as Gluten-Free, Egg-Free, Dairy-Free or Nut-Free.
Not every recipe lends itself to these alternatives, but if you have any special requirements, please contact me and we can discuss your options.
Fruit cake is traditionally covered with a layer of marzipan (Almond paste) but I can make these without the marzipan layer if required.
The Carrot, Ginger and Chocolate recipe is DAIRY FREE
The Ganache fillings are made with DAIRY cream
As a rule, I do not add NUTS to any of my recipes, however, please be aware that the cakes are baked in a family kitchen and we do occasionally use nut products.