Sponge Cake  Most of my cakes are usually sponge with a jam and uttlerlybutterly cream filling.  They are lovely and moist and taste yummy.  They are made with free range eggs and good quality fresh ingredients.

Chocolate Cake  Another firm favourite a deliciously moist chocolate cake with either a chocolate utterlybutterly cream filling or chocolate ganache.

Lemon Cake Just like my sponge cake but with a hint of lemon, comes with lemoncurd filling.

Carrot Cake  A very popular cake made which is beautifully moist and tasty.  Filled with my special citrus cream filling.

Fruit Cake  A traditional fruit cake adapted from a Delia Smith recipe.  Covered in marzipan before being decorated.

All cakes and fillings can be mixed and matched or adapted to suit your individual needs.

Some special dietary needs can be accommodated, please ask.

Consumptions & Storage

Until cut, all cakes should be stored at room temperature unless otherwise stated in the box provided, which allows the cake to breath.  Sugar paste becomes soft if kept refrigerated and can therefore spoil the design.  The cake doesn't need to be kept in an air tight container as the sugar paste surrounding the cake projects it from becoming stale.  So the usual rules of storing say a home made sponge cake (in an air tight container in the fridge) don't apply.

Cakes should be eaten within 2-3 days (with the exception of fruit cake), and once cut then kept in an air tight container. 

Cakes sometimes do last longer, I made a low fat lower sugar cake for my diabetic sister who was still serving it to friends 10 days later, who all said it taste deliciously moist. But for health and safety reasons I recommend you do eat the cake within 2-3 days.