We do not decorate customers own home baked cakes or offer tastings, sorry. For allergies and special needs cakes please scroll to the bottom of the flavour list.
2022 CAKE FLAVOUR MENU – scroll down to view cake/cupcake flavours
CHOCOLATE CAKE FLAVOURS (10)
Swiss Chocolate (darker chocolate, made with hazelnut chocolate syrup)
Milk Chocolate (chocolate)
Macaroon Cake (chocolate, coconut, raspberry)
Velvetberry Chocolate (raspberry/strawberry, chocolate)
Pink Ruby chocolate (dusky pink colour, ruby and white chocolate flavour)
Raspberry Red Velvet
Black velvet (super dark chocolate)
LIGHT & SWEET CAKE FLAVOURS (12)
White chocolate/French vanilla
American Vanilla Pound cake (dairy free)
Hawaiian Luau (Pineapple Coconut Banana Passionfruit)
Pink Princess cake
Caramel Toffee Vanilla swirl
Fairy Cake (vanilla with hundreds and thousands/funfetti)
Bunspice (buttercake hot-cross bun spice-swirl)
COLOUR SWIRL COMBINATIONS colour/flavour swirls (9)
Double Chocolate (swirl white & dark choc)
Neapolitan (Vanilla, Chocolate, Strawberry red)
Firecracker (Strawberry red, Vanilla white and Blueberry blue)
Rainbow funky (colourful swirled neon colours)
Rainbow Soft (vanilla with soft baby pink and/or blue or colour of choice swirled with vanilla)
Camouflage (vanilla cream, green, caramel, chocolate)
Under the Sea (Blueberry blue, Grape purple, Vanilla)
Fire and Flames (orange/lemon swirl)
Jaffa Chocolate (chocolate and orange swirl)
Berry Beautiful (strawberry pink, Blueberry Blue, Blackberry purple, vanilla)
FLAVOURS I DO NOT DO (these are unsuitable for hot or humid weather, and stacking for cake art)
Banana cake, Carrot cake, Mud cake, Black Forest cake, Gateau, and any cake with fresh fruit
CUPCAKE FLAVOURS (20) – cupcakes are available in boxes of 12
1 flavour per box of 12
Mudslide Chocolate truffle
Sweet Lemon honey
Oreo Cookies and Cream
White Chocolate Truffle
Raspberry red Dark Chocolate
Raspberry Red White Chocolate
Peppermint Chocolate (contains mint chocolate centre)
Caramel with toffee
Fairy sprinkles (100 and 1000’s)
Black forest (chocolate, cherry, white chocolate)
Blackberry purple velvet (vanilla with purple and blackberry)
Hawaiian (Pineapple passionfruit banana)
Pink Flamingo ( berry pink velvet) with marshmallow
WEDDING FRUITCAKE CAKE FLAVOURS (2)
Traditional fruitcake (must be ordered 3 months in advance for maximum flavour) with or without brandy and rum
SPECIAL NEEDS/FREE FROM (Cupcakes only – sold by the box of 12):
Gluten Free Vanilla
Gluten Free Chocolate
Gluten free lemon banana
Gluten free white chocolate
Gluten/Dairy free vanilla
Gluten/Dairy free chocolate
Gluten/Dairy free banana
Vegan – friendly Crazy vanilla (no eggs, butter, milk, gelatine)
Vegan-friendly Crazy chocolate (no eggs, butter, milk, gelatine)
GLUTEN FREE: all equipment is steralised before use but made in a commercial kitchen that uses and stores gluten, so, unsuitable for celiac sprue disease.
NUT AND SUGAR FREE
Tree or Ground nuts: we do not offer “nut free” cakes, but do not use peanuts in any cakes.
However, we use coconut flour/sugar and oil in all the normal cake bases, and Hazelnuts in our Hazelnut chocolate flavour, almond flour/paste where it is requested and in macarons.
We do not offer diabetic/sugar free cakes as an option
We no longer cater for severe anaphylactic allergies. New MPI health and safety rules will make it difficult for anyone except a full allergy-free specialist kitchen to cater for allergies and intolerances without risk of liability and litigation. Please see above for “free from” flavours.
We do not offer buttercream covered main cakes as a choice in our humid climate (except small “smash” cakes and cupcakes). We have seen enough disasters with melted distorted cakes with other commercial firms (even in the colder weather the humidity is still able to ruin the icing) to ensure that buttercream is not included in our frostings as an option (no exceptions). It is difficult enough handling fondant icing in our sticky humid climate without trying to wrestle with buttercream as well so it is not presented as a selection.We do not use cream cheese (due to spoilage in our hot climate).
All cakes have a swiss buttercream layer under the main icing.
We do not use almond icing (pale yellow almond icing used on English cakes as an under-layer) unless especially requested. An alternative to Almond on fruitcake is pineapple fondant (this is very popular). Marzipan supply is limited and expensive.
A lot of birthday cake fondant is handmade with strawberry pink or white vanilla marshmallows (Marshmallow fondant) which is tastier than the normal commercial fondant available. We also use some pre-coloured commercial vanilla fondant in limited amounts.
OTHER FROSTINGS/MEDIUMS USED
We also use vanilla royal icing, silken glaze, German dark chocolate paste , melted dark and white chocolate and light swiss meringue frostings in limited amounts where we can to compliment the main frostings for texture and flavour (the design determines the choice).