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Baking Ingredients

You Choose

I Bake

Flavours

CAKE SPONGE

Vanilla, Chocolate, Lemon, Carrot, Red Velvet, Biscoff, Coffee and Toffee.

(Please note I only do vanilla and chocolate flavoured cakes for the 4" mini cakes.)

BUTTERCREAM

Vanilla, Chocolate, Lemon, Cream Cheese (goes best with red velvet cake and carrot cake), Biscoff, Coffee, Caramel (goes best with toffee cake) and Oreo Cookies n Cream.

Have a particular flavour in mind? Get in touch!

Ingredients

Important

Suitable for vegetarians.

ALLERGIES

May contain traces of Nuts.

OTHER

If you require any further information in regards to any specific ingredient(s) being used in your bespoke cake,

please get in touch and I will send you a full list.

CAKE SPONGE

Self Raising Flour, Eggs, Stork Butter, Sugar, Vanilla Extract, Baking Soda & Milk.

BASIC BUTTERCREAM

Stork Butter & Icing Sugar.

WHITE CHOCOLATE GANACE

Sugar, Dried Whole Milk, Cocoa Butter, Emulsifier Soya Lecithin, Natural Vanilla Flavouring.

White chocolate contains: Milk solids 32% minimum.

MILK CHOCOLATE GANACE

Sugar, Dried Whole Milk, Cocoa Butter, Cocoa Mass, Emulsifier (Soya Lecithin), Flavouring. Rainforest Alliance Certified™

DOUBLE CREAM

Double Cream Milk.

FONDANT

Sugar, Glucose Syrup, Palm Oil, Water, Humectant (Glycerol), Emulsifier (Mono- and Di-Glycerides of Fatty Acids), Stabilisers (Xanthan Gum, Cellulose), Preservative (Potassium Sorbate), Flavouring.

WILTON FOOD COLOURING GELS

May contain Milk, Soybean, Wheat, Peanuts, Nuts, Fish, Crustaceans, Celery, Mustard, Sesame and Molluscs.

Allergy Friendly Cakes

If you require a Gluten Free, Vegan or a combination of Gluten Free & Vegan cake, please click here for more information.