FlavoursPick a sponge,
Pick a sponge,
pick a filling
Every cake is built from one sponge and one filling — that pairing is the whole flavour, so take your time over it. Not sure? Say what you like and we'll suggest something.
The sponges
Vanilla
Vanilla beanMadagascan vanilla, soft crumb. The one that suits every filling.
Chocolate
Belgian chocolateDeep and fudgy, made with real couverture rather than cocoa alone.
Red velvet
Red velvetButtermilk and a whisper of cocoa. Best with cream cheese.
Lemon
Lemon & almondBright and a little dense. A favourite for spring weddings.
Coconut
CoconutToasted coconut through the crumb — the recipe that built the business.
Carrot
Carrot & walnutWarm spice, plenty of carrot. Walnuts left out on request.
The fillings
Swiss meringue buttercreamSilky, not sweet. Our default, and what the smooth finishes are made of.
Salted caramelCooked dark, salted properly. Best with chocolate or vanilla.
Raspberry compoteWhole fruit, cooked down, barely sweetened. Cuts through buttercream.
Cream cheeseTangy and light. The classic partner for red velvet and carrot.
Dark chocolate ganacheRich and grown-up. Holds beautifully in summer.
Passionfruit curdSharp and tropical. Lovely with coconut sponge.
Pairings we'd choose
Coconut
Belgian chocolate
Vanilla bean
Carrot & walnut
Allergies
Most flavours can be made egg-free, dairy-free or gluten-free with a little notice. Our kitchen handles wheat, eggs, dairy, nuts, soya and sesame, so we can't promise a cake is completely free of traces — we'll always be honest about what we can do.
Ask about your allergyReady to choose?