All cakes are baked using the freshest, best quality ingredients. My flavours are tried and tested through many years of patience and experimentation in the kitchen in order to find the best of the bunch. Current flavour options are as follows: 

•  Vanilla sponge
• with raspberry conserve and vanilla buttercream
• with raspberry conserve and white chocolate buttercream
• with biscoff buttercream
• Lemon sponge
• with lemon curd and lemon curd buttercream
  
• Lemon and elderflower sponge
• with lemon and elderflower buttercream
• Chocolate cake
• with chocolate buttercream
• with coffee buttercream
• Red velvet sponge (not suitable for lower cake tiers)
• with white chocolate buttercream
  
• Caramel sponge
• with caramel (or salted caramel) buttercream
• Carrot cake (contains nuts)
• with orange buttercream
  
• Pistachio and rose sponge (contains nuts)
• with rose buttercream
  

My cakes once stacked and filled are covered with Belgian white chocolate ganache to give a smooth and perfect foundation for the sugarpaste.