What's new?

Butter, Butter, Butter!


I now consider myself officially converted - I now use 'proper' butter in my cakes and buttercream, instead of baking margarine. I find this makes a less greasy (yet still lovely and moist) sponge cake, and a far smoother and really silky buttercream. Yum!


*excludes Dairy Free victoria sandwich, where dairy free margarine has to be used as the alternative to real butter.

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Chocolate Fudge Cake

Chocolate Fudge Cake

To mark the re-opening of the kitchen following 9 months of maternity leave, I bring a delicious new recipe that has been trialled and more than approved (it's a tough life...!). I have tried and tested a range of chocolate cake recipes, and this one came out top of the ratings board, way ahead of the others! 

I introduce you to my NEW chocolate fudge cake. A rich and REALLY chocolatey cake, moist and delicious; and stays that way for 1-2 weeks after the cake has been cut (if it lasts that long in your house...!). Perfect layered up with either a classic vanilla or a chocolate flavoured buttercream. 

How could you say no to this little beauty?!

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Standard Packaging - free of charge


To make things easier all round, packaging is now INCLUDED as standard.  A specialist cake box (food grade, and with lid) is now provided free of charge, essential if you will be travelling with your cake, storing it for a few days until the special day, or presenting the cake as a gift. The cake is protected from dust, sunlight and curious little ones! 


Please bear in mind, however, that it doesn't protect the cake from the effects of heat (don't put it on a windowsill on a sunny day!). Please note this service does not include specialist corrugated card stacked cake boxes that are offered as an option for wedding cakes. 


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