Taste

I am passionate about using the finest quality ingredients.  I know it is insufficient for a cake simply to look good - it has to taste good too.  In my five-star rated kitchen I use the most natural unadulterated products and fruits to flavour my cakes and biscuits to create a little taste of heaven!
cake ingredients

I hand make from scratch all my cakes, biscuits, chocolate ganaches, nut pralines, sea-salted caramel, fruit curds, fruit compotes, masala chai, sugar syrups, buttercreams and marzipan, putting as much effort into the flavour as I do the decoration to provide you with the freshest, most delicious cakes and biscuits possible.

Wherever possible, I source ingredients from local suppliers here in rural North Yorkshire.  I use local free range eggs laid by Ian Taylor's hens at Burton Leonard, Longley Farm luxury Jersey butter from Holmfirth and local seasonal fruit (as well as my own allotment-grown fruit).  So, when you bite into your cake you may take pleasure in the thought that you are supporting local hard-working producers.

For those ingredients not available locally I always make sure I source the finest quality, such as Fairtrade raw cane sugar, single origin, pure organically grown culinary Angustifolia lavender from Provence, premium organic Madagascar bourbon vanilla beans, Carma Massa Ticino sugarpaste, Callebaut couverture chocolate and the finest organic Fairtrade cocoa.

My standard sponge cakes are a generous five to six inches deep and contain four layers of cake and three layers of filling.  They are coated in couverture Belgian white chocolate ganache/complementary citrus Belgian white chocolate ganache before being iced in a thin layer of premium sugarpaste.  My traditional rich fruit cake is matured for a minimum of three months before being coated in homemade marzipan and premium sugarpaste.

I do not offer 'naked' or 'semi-naked' cakes as part of my range.  Please see my Blog post for further details.

Cake flavours

  • Almond & Cherry

    Almond Sponge Cake infused with Almond Syrup and layered with Almond Praline Swiss Meringue Buttercream and Black Cherry Conserve. (A) (N)

  • Caramel & Praline

    Caramel Sponge Cake infused with Caramel Syrup and layered with Almond/Hazelnut Praline Swiss Meringue Buttercream and homemade Sea-salted Caramel Sauce. (A) (N) (V)

  • Carrot & Lemon

    Spiced Carrot Cake layered with zesty Lemon Swiss Meringue Buttercream. (N) (P)

  • Champagne & Strawberry

    Marc de Champagne Syrup-infused Madagascar Bourbon Vanilla Sponge Cake layered with Marc de Champagne Swiss Meringue Buttercream and Strawberry & Marc de Champagne Conserve. (A) (NGCI) (V)

  • Dark Chocolate Fudge

    Indulgent, rich, dense Belgian Dark Chocolate Fudge Cake layered with Madagascan Vanilla Swiss Meringue Buttercream. (A) (V)

  • Dark Mint Chocolate Fudge

    Indulgent, rich, dense Belgian Dark Chocolate Peppermint Fudge Cake layered with Peppermint/Peppermint Dark Chocolate Swiss Meringue Buttercream. (A) (V)

  • Coconut & Lime

    Coconut Sponge Cake infused with Caribbean Rum Syrup and layered with zesty Lime and Caribbean Rum Swiss Meringue Buttercream and homemade Lime Curd. (A)

  • Elderflower & Gooseberry

    Subtly floral, fragrant, Elderflower Sponge Cake infused with Elderflower Syrup and layered with Elderflower Swiss Meringue Buttercream and Gooseberry Preserve.

  • Lavender & Pear

    Delicately fragrant Provence Lavender Sponge Cake infused with Lavender Syrup and layered with Lavender Swiss Meringue Buttercream and Pear Conserve. (V)

  • Lemony Lemon

    Zesty Lemon Sponge Cake infused with Lemon Syrup and layered with Lemon Swiss Meringue Buttercream and homemade Lemon Curd. (NGCI) (V)

  • Madagascan Vanilla

    Classic Madagascan Bourbon Vanilla Sponge Cake infused with Vanilla Syrup and layered with Madagascan Bourbon Vanilla Swiss Meringue Buttercream and Raspberry/Strawberry Conserve. (A) (NGCI) (V)

  • Masala Chai

    Aromatic Masala Chai Sponge Cake infused with Cardamom Syrup and layered with Masala Chai Swiss Meringue Buttercream. (P)

  • Pistachio & Lime

    Pistachio and Lime Sponge Cake infused with Cardamom Syrup and layered with Pistachio Praline Swiss Meringue Buttercream and homemade Lime & Cardamom Curd. (N) (P)

  • Rose & Raspberry

    Delicately floral Rose and Raspberry Sponge Cake infused with Rose Syrup and layered with fresh Raspberry Swiss Meringue Buttercream and Raspberry Conserve. (A) (P) (S)

  • Stem Ginger & Lemon

    Sticky Stem Ginger Cake layered with zesty Lemon Swiss Meringue Buttercream. (P)

  • Traditional Rich Fruit

    Matured full-bodied Rich Fruit Cake laden with Cognac-soaked fruits, infused with finest French Cognac and enveloped in freshly homemade Marzipan. (A) (N) (P)

  • White Chocolate, Strawberry & Madagascan Vanilla

    White Chocolate, Strawberry & Madagascan Bourbon Vanilla Cake infused with Madagascan Vanilla Syrup and layered with fresh Strawberry Swiss Meringue Buttercream and Belgian White Chocolate Ganache. (A) (P) (S)

Iced biscuit flavours

  • Chocolate

    Flavoured with home made Madagascan Vanilla extract and organic fair trade Cocoa. (A)

  • Cinnamon

    Flavoured with Ceylon Cinnamon.

  • Gingerbread

    Flavoured with Ginger and other aromatic spices. (P)

  • Lavender

    Flavoured with pure, organic Provence Angustifolia Lavender.

  • Lemon

    Flavoured with lemon zest.

  • Lime & Cardamom

    Flavoured with lime zest and freshly ground cardamom seeds. (P)

  • Madagascan Vanilla

    Flavoured with home made Madagascan Vanilla extract. (A)

Allergies & special dietary requirements

My standard cakes and biscuits contain wheat, eggs and dairy, and my vegan cakes contain wheat, soya and almond.  Some cakes contain alcohol, certain flavours contain nuts and all are baked in a kitchen that uses ingredients containing gluten, soya, ground nuts, tree nuts, eggs, dairy and sesame products.

Allergens, special dietary requirements, etc are denoted in my menu as follows:

(A) = contains alcohol

(N) = contains nuts

(NGCI) = available with non-gluten-containing ingredients

(P) = premium flavour subject to slight price uplift

(S) = subject to seasonal availability

(V) = available as a vegan option with adapted fillings and price uplift

Allergens

Nuts

I offer cakes without nuts as an ingredient but do not have dedicated workspace and equipment for the preparation of nut-free cakes.  Whilst I hold a Certificate in Food Allergy and Intolerance Training and take steps to minimize the risk of cross contamination, I cannot guarantee that these cakes do not contain nut traces.  I am therefore unable to cater for those with severe nut allergies.

Gluten

I offer cakes made with non-gluten-containing ingredients (classed as NGCI) but do not have dedicated workspace and equipment for the preparation of NGCI cakes.  Whilst I take steps to minimize the risk of cross contamination, I cannot guarantee that my NGCI cakes do not contain gluten traces.  NGCI cakes are therefore not suitable for those with coeliac disease.

Eggs and dairy

I do not offer egg-free or diary-free cakes for those with egg or dairy allergies.

Special diets

Vegan

I offer vegan options as indicated but do not have dedicated workspace and equipment for the preparation of vegan cakes.  Whilst I take steps to minimize cross-contamination, I cannot guarantee my vegan cakes will not contain traces of animal products.