Cake & Cupcake Flavours, Frostings

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.

2020 CAKE FLAVOUR MENU – scroll down to view cake/cupcake flavours

Chocolate cake flavours (11)

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

Milk Chocolate (light chocolate)

Double Chocolate (swirl white & dark choc)

Raspberry Red Velvet

Jaffa Chocolate (chocolate and orange)

Macaroon Cake (chocolate, coconut, raspberry)

Velvetberry Chocolate (raspberry, strawberry, chocolate)

Coruba Rum Chocolate

Hazelnut Chocolate

Peppermint Chocolate

Mochaccino (chocolate/coffee)

Light & Sweet cake flavours (16)

White chocolate/French vanilla

Vanilla (real vanilla)

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, purple, vanilla)

Neapolitan (vanilla, choc, strawberry)

Coffee Crème

Hawaiian Luau (pineapple coconut)

Fire and Flames (orange/lemon swirl with matching colour)

Tangerine Orange

Sweet Lemon

Coconut Crème

Pink Princess cake

Malibu Butter Rum

Caramel Toffee Vanilla swirl

SPECIAL NEEDS:

CHOCOLATE Gluten free/Dairy free (unsuitable for some designs) +$20 extra per cake layer to cover the cost of GF flour and substitutes. Unsuitable for Anaphylaxis/Celiac Sprue, because we store and use gluten and dairy on the premises (all equipment is steralised before use, but traces may remain).

VANILLA Gluten free/Dairy free (unsuitable for some designs) +$20 extra per cake layer to cover the cost of GF flour and substitutes. Unsuitable for Anaphylaxis/Celiac Sprue, because we store and use gluten and dairy on the premises (all equipment is steralised before use, but traces may remain).

CHOCOLATE Eggless + $10 extra per layer

VANILLA Eggless: + $10 extra per layer

NUT FREE:we do not offer “nu t free” cakes, but do not use peanuts in any cakes. However we use coconut flour/sugar and oil in all the cake bases, and Hazelnuts in our Hazelnut chocolate flavour, almond flour/paste where it is requested and in macarons.

We do not offer gluten free vegan cakes, or diabetic/sugar free cakes as an option

Cupcake flavours (15)

Swiss 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 green chocolate centre)

Coconut Crème

Hazelnut Chocolate

Strawberry Vanilla

Jaffa Truffle

Caramel with toffee

Funfetti/rainbow sprinkles

Vanilla Passionfruit

Wedding Fruitcake cake flavours (1)

Traditional fruitcake (must be ordered 3 months before pickup)

Allergies

We no longer cater for severe 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. We do not do vegan cakes. Please see above for Indian eggless, and Gluten free/Dairy free flavours.

CAKE ICINGS/COVERINGS

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).

UNDER FROSTING

All cakes have a swiss buttercream layer under the main icing.

ALMOND ICING/MARZIPAN

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.

MAIN FROSTINGS

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).