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 to create a little taste of heaven!
I hand make from scratch all my cakes, 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 possible.
Wherever possible, I source ingredients from local suppliers here in rural North Yorkshire. I always 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, organic Madagascar bourbon vanilla, Carma Massa Ticino sugarpaste, Callebaut couverture chocolate and the finest organic Fairtrade cocoa.
My 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 almond paste (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.
Almond & Cherry
Almond Sponge Cake infused with Almond Syrup and layered with Almond Praline Buttercream and Black Cherry Conserve. (A) (N)
Caramel & Praline
Caramel Sponge Cake infused with Caramel Syrup and layered with Almond/Hazelnut Praline Buttercream and homemade Sea-salted Caramel Sauce. (A) (N) (V)
Carrot & Lemon
Spiced Carrot Cake layered with zesty Lemon Buttercream. (N) (P)
Champagne & Strawberry
Marc de Champagne Syrup-infused Madagascar Bourbon Vanilla Sponge Cake layered with Marc de Champagne 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/Dark Chocolate Buttercream. (A) (V)
Dark Mint Chocolate Fudge
Indulgent, rich, dense Belgian Dark Chocolate Peppermint Fudge Cake layered with Peppermint/Peppermint Dark Chocolate Buttercream. (A) (V)
Coconut & Lime
Coconut Sponge Cake infused with Caribbean Rum Syrup and layered with zesty Lime and Coconut Rum Buttercream and homemade Lime Curd. (A)
Elderflower & Gooseberry
Subtly floral, fragrant, Elderflower Sponge Cake infused with Elderflower Syrup and layered with Elderflower Buttercream and Gooseberry Preserve.
Lavender & Pear
Delicately fragrant Provence Lavender Sponge Cake infused with Lavender Syrup and layered with Lavender Buttercream and Pear Conserve. (V)
Zesty Lemon Sponge Cake infused with Lemon Syrup and layered with Lemon Buttercream and homemade Lemon Curd. (NGCI) (V)
Classic Madagascan Bourbon Vanilla Sponge Cake infused with Vanilla Syrup and layered with Madagascan Bourbon Vanilla Buttercream and Raspberry/Strawberry Conserve. (A) (NGCI) (V)
Aromatic Masala Chai Sponge Cake infused with Cardamom Syrup and layered with Masala Chai Buttercream. (P)
Pistachio & Lime
Pistachio and Lime Sponge Cake infused with Cardamon Syrup and layered with Pistachio Praline 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 Buttercream and Raspberry Conserve. (A) (P) (S)
Stem Ginger & Lemon
Sticky Stem Ginger Cake layered with zesty Lemon Buttercream. (P)
Traditional Rich Fruit
Matured full-bodied Rich Fruit Cake laden with Cognac-soaked fruits. (A) (N) (P)
White Chocolate, Strawberry & Madagascan Vanilla
White Chocolate, Strawberry & Madagascan Bourbon Vanilla Cake layered with fresh Strawberry Buttercream and Belgian White Chocolate Ganache. (A) (P) (S)
Allergies & special dietary requirements
Allergens: my cakes contain wheat, eggs and dairy, some contain alcohol (either as an ingredient or within an extract), certain flavours contain nuts and all are baked in a kitchen which uses nuts. I offer cakes without nuts as an ingredient but do not have dedicated workspace and equipment for the preparation of nut-free cakes so, whilst I take steps to minimize the risk of cross- contamination, I cannot guarantee that my cakes do not contain nut traces.
I do not offer dairy-free or egg-free cakes for those with egg or dairy allergies. I can offer vegan options as indicated above but as I use animal products in my kitchen, whilst I take steps to minimise the risk of cross-contamination, I cannot guarantee they will not contain traces of these ingredients.
I can offer cakes made without gluten-containing ingredients but as I use wheat in my kitchen I am unable to guarantee they are gluten-free.
(A) = contains alcohol
(N) = contains nuts
(NGCI) = available with no gluten-containing ingredients
(P) = premium flavour subject to slight price uplift
(S) = subject to seasonal availability
(V) = available as vegan option with adapted fillings and slight price uplift