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


Swiss Chocolate (darker chocolate, made with hazelnut chocolate syrup)

Milk Chocolate (chocolate)

Macaroon Cake (chocolate, coconut, raspberry)

Velvetberry Chocolate (raspberry/strawberry, chocolate)

Hazelnut Chocolate

Peppermint Chocolate

Mochaccino (chocolate/coffee)

Pink Ruby chocolate (dusky pink colour, ruby and white chocolate flavour)

Raspberry Red Velvet

Black velvet (super dark chocolate)



White chocolate/French vanilla

American Vanilla Pound cake (dairy free)

Coffee Crème

Hawaiian Luau (Pineapple Coconut Banana Passionfruit)

Blue velvet

Tangerine Orange

Sweet Lemon

Coconut Crème

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

Light Vanilla

Sweet Lemon honey

Oreo Cookies and Cream

White Chocolate Truffle

Raspberry red Dark Chocolate

Raspberry Red White Chocolate

Peppermint Chocolate (contains mint chocolate centre)

Coconut Crème

Hazelnut Chocolate

Strawberry Vanilla

Jaffa Truffle

Orange creamsicle

Caramel with toffee

Fairy sprinkles (100 and 1000’s)

Vanilla Passionfruit

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




Traditional fruitcake (must be ordered 3 months in advance for maximum flavour) with or without brandy and rum

Sultana cake


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.


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.


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).