Information

Flavours…

VANILLA – VANILLA CAKE AND VANILLA BUTTERCREAM. WITH OR WITHOUT RASPBERRY CONSERVE.

CHOCOLATE – CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM.  ADD CHERRY CONSERVE  AND VANILLA BUTTERCREAM FOR A BLACK FOREST VIBE.

CHOCOLATE MUD – A MOIST DENSER CAKE WITH CHOCOLATE BUTTERCREAM. BAILEYS BUTTERCREAM WORKS A TREAT WITH THIS.

CARROT – CARROT CAKE WITH PLAIN OR ORANGE BUTTERCREAM.

LEMON – ZESTY LEMON CAKE WITH LEMON CURD AND LEMON SYRUP BUTTERCREAM.

SALTED CARAMEL – SALTED CARAMEL CAKE WITH SALTED CARAMEL BUTTERCREAM.

STICKY TOFFEE – RICH TOFFEE CAKE WITH TOFFEE BUTTERCREAM.

FRUIT CAKE – TRADITIONAL FRUIT CAKE COVERED IN MARZIPAN.

STRAWBERRY & CHAMPAGNE –  VANILLA CAKE WITH STRAWBERRY CONSERVE AND CHAMPAGNE BUTTERCREAM.

LIME & COCONUT – ZESTY LIME CAKE WITH A LIME CURD  AND COCONUT BUTTERCREAM.

PB&J – PEANUT BUTTER CAKE WITH RASPBERRY JAM  AND PEANUT BUTTER BUTTERCREAM.

IF YOU WOULD LIKE SOMETHING DIFFERENT JUST ASK.  ALL CAKES HAVE BELGIAN CHOCOLATE GANACHE UNDER THE SUGARPASTE – A LAYER OF DELICIOUS TRUFFLEY GOODNESS!  

 

Allergy Information…

New regulation from The Food Standards Agency (FSA) means all products need to list any allergens present. The customer has a duty to inform me of any allergies such as needing dairy free, gluten free etc. Cake generally has allergens present. Allergens will be discussed when orders are placed and my cake boxes have a sticker with allergy advice on. If you require a full ingredient list for your particular order please ask.

The 14 allergens which must be advised are: gluten, crustaceans, molluscs, eggs, fish, peanuts, nuts, soybeans, milk, celery, mustard, sesame, lupin and sulphur dioxide at levels above 10mg/kg, or 10 mg/litre, expressed as SO2.

The allergens present in my cakes are usually:-

Gluten, wheat.
Eggs.
Nuts/peanuts if requested – ie peanut butter frostings.
Sulphur dioxide at very low levels can be found in dry fruits, jam, conserves.
Milk.

I cannot guarantee any product made by me or bought in does not contain nut traces. I follow a strict cleaning process before and after every bake to avoid cross-contamination but as I have used nuts in the kitchen it cannot be classed as a nut free environment. My cakes will have chocolate ganache under the sugarpaste. Ganache is made from chocolate and boiled double cream – if you don’t want this please advise me at the time of ordering.

I will take every care with allergies but I cannot stop people eating it so please advise anyone who has food allergies to be aware.

If you have any questions regarding allergies and my products, please contact me.
Karen x