What goes into my cakes....

I always try to use the best possible ingredients in my cakes. Fruit compotes and conserves are locally made whenever possible and never contain anything artificial. I always bake with butter and local, free range eggs.

I can cater for gluten free and dairy free diets on request.

and what's on the outside...

A layer of marzipan is traditional for fruit cakes, and gives a perfect foundation for the icing, but if you have a nut allergy or just don't like it I can use a double layer of icing on your fruit cake instead. Marzipan works beautifully for sponges too, if you like it.

I love to work with the smooth, satiny finish of rolled fondant. The details on my cakes are all either fondant or Royal icing.

My customers' most popular cake and filling combinations

  • Traditional rich fruit cake: Vine fruits, apricots and dates soaked in Brandy and baked slowly until moist rich and dark.
  • Lemon Drizzle: moist and tangy sponge layered with a lemony butter truffle
  • Chocolate truffle: dark, rich and moist chocolate cake layered with Baileys and chocloate ganache butter truffle
  • Carrot cake: moist carrot cake layered with orange and Cointreau butter truffle
  • Coffee and Walnut: Coffee sponge with toasted walnut pieces layered with cappuccino and Tia Maria butter truffle
  • Cream tea: Vanilla sponge layered with strawberry and vanilla butter truffle
  • Chocolate fruit cake: Rum-soaked vine fruits folded into a rich, dark, dense chocolate cake

    • All these cakes are suitable for tiered cakes, and because of the way I assemble the tiers, you can combine the flavours in any way you like-fruit doesn't have to go at the bottom. Shaped cakes and baubles work best with the sponge flavours however, as carrot and fruit don't have the right texture.