The cake inside...

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Vanilla Madeira - A moist closely textured cake with good cutting qualities. There are layers of fresh vanilla butter cream, a thin layer of white almond paste on top and then a covering of the best quality sugar paste. Some novelty cakes do not require the marzipan, please see individual descriptions.

Chocolate Madeira - This chocolate cake is soft in texture, dark in colour with a good chocolate flavour. Layers of fresh Belgium chocolate butter cream enhance the flavour, coupled with the subtle tasting white almond paste and icing it is a very enjoyable cake. Because of is soft texture it is only suitable for simple shaped cakes and not novelty designs or `number` cakes.

Belgian chocolate cake - Dense in texture making it ideal for cutting and with a chocolaty-buttery flavour that lingers on the taste buds it is hard to resist the temptation of this one. Add to this layers of fresh Belgium chocolate butter cream, a thin topping of white almond paste and a coating of soft icing it will impress even the most hardened choco-holic`s amongst you!

Celebration fruit cake - Made in the most traditional of ways from a secret family recipe. The finest quality dried fruit is hand wash and picked over, them combined with almonds, finely cut mixed peel, chopped cherries, fresh eggs, brown sugar and spices to name but a few of the ingredients. The cakes are then baked slowly, making them golden in colour and then left to mature for at least 3 weeks for the flavours to marry together giving that quintessential English fruit cake taste! The cake is then covered with white almond paste and coated with white soft icing.

Brandied traditional wedding - Just like our celebration fruit cake this cake is made in the most traditional of ways from a secret family recipe with only the finest ingredients. This richly fruited cake is left to mature for at least 3 months after baking, during which time it is fed with French brandy, resulting in a moist, ebony dark, traditional wedding cake. The cake is then covered in a generous layer of white almond paste and coated in soft icing or royal icing as the design requires.

Belgian chocolate cake - Dense in texture making it ideal for cutting and a chocolaty-buttery flavour that lingers on the taste buds it is hard to resist the temptation of this one. Added to this are layers of fresh Belgian chocolate butter cream, a thin coating of white almond paste and is then coated with soft icing or royal icing, it will impress even the most hardened choco-holic`s amongst you! Alternatively instead of icing the cake can be decorated with white, milk or dark chocolate curls.(see `chocolate curl` designs).

All butter vanilla Madeira cake - Melt in the mouth Madeira cake, with layers of fresh vanilla butter cream, a thin coating of white almond paste and is then covered with soft or royal icing. If you don`t like this one then you don`t like cake! Alternatively instead of icing the cake can be decorated with white, milk or dark chocolate curls.(see `chocolate curl` designs).

Special recipes

Gluten free fruit cake - A cake packed with fruit, cherries, orange and lemon peel and almonds, you`ll be hard pressed to tell this from an `ordinary` fruit cake. It is a little more crumbly but is still perfectly suitable for wedding and celebration cakes alike. We do not recommend a cake larger than 10” cake.

Gluten free vanilla Madeira - Soft in texture with a buttery flavour that makes you want more! This can cake only be baked in small sizes, therefore is only suitable for top tier cakes or a small celebration cake. It has very short keeping qualities.