All of my recipes are made from scratch using top quality ingredients.
The texture of my cakes is light, with a pillowy soft crumb. I work primarily with Swiss meringue buttercream for the filling and to cover the cake. It has a smooth, velvety consistency that melts in your mouth and isn't overly sweet.
Most of my recipes can be made gluten, dairy and egg free however I do not recommend purchasing or serving my cakes to anyone with anaphylaxis or severe allergies, as the cakes are made in a kitchen that handles wheat, dairy, eggs and nuts.
madagascan vanilla bean
Madagascan vanilla bean cake, vanilla Swiss meringue buttercream.
biscoff + brown sugar
Biscoff and brown sugar cake, crunchy biscoff centre, biscoff Swiss meringue buttercream.
Pistachio cake, raspberry coulis, pistachio Swiss meringue buttercream.
Lavender cake, lemon curd centre, lavender Swiss meringue buttercream.
Couverture white chocolate and raspberry cake, raspberry coulis centre, vanilla Swiss meringue buttercream.
Couverture chocolate cake, chocolate swiss meringue buttercream.
salted caramel + peanut
Salted caramel cake, salted caramel and peanut centre, vanilla Swiss meringue buttercream.
Lemon cake, lemon curd centre, vanilla Swiss meringue buttercream.
Strawberry cake, crushed digestives, strawberry coulis, cream cheese frosting.
Red velvet cake, cream cheese frosting.