You expect your cake to taste as good as it looks – why wouldn't you?
I offer you six different cake flavours, all of which have been carefully tried, tested, and refined to ensure they are delicious and enjoyable to eat, whilst also being well structured to support your iced design.
Apart from my Fruit cake, which is just one deep layer, all of my cakes are three layers deep – meaning you can mix and match flavours within any tier of cake...and each portion of cake has the best of both (or sometimes three) worlds! More than one tier then gives you even more possibilities and, if you want, you can choose to have a different flavour combination for each tier.
Original Madeira Cake – simple and no-fuss, could be words used to describe this cake but so could buttery-scruminess and lip-smackingly moreish! Gorgeous on it's own but also a wonderful balancer when combined with other flavour layers within a tier.
Lemon Madeira Cake – the zesty sibling of the Original Madeira, this cake is made using both the zest and juice and has a delicate yet tongue-tickling hint of lemon.
Chocolate Mud Cake – made using melted dark and milk chocolate, this Chocolate Mud cake is full of rich chocolatey yumminess; and my carefully chosen recipe ensures a moist and satisfying texture.
Fruit Cake – dried vine fruits, citrus peel, glacé cherries, almonds, spices, and brandy, all complement each other to create this traditional, flavour packed, favourite. (You can opt for a brandy free Fruit cake, if required).
Cherry Madeira Cake – my Original Madeira cake but with lots of gorgeous glacé cherry chunks...need I say any more?
Strawberry Madeira Cake – made using real strawberry powder (real strawberries that have been dried and made into a powder) and still with the buttery hint you would expect from a Madeira, this cake has a surprising flavour that will leave you wanting more. Unlike some other cake makers, I choose not to add any additional pink/red colouring and prefer the subtle hint the real strawberry powder provides.
Some of my favourite combinations, for when you want each portion to have more than one flavour:
Neapolitan - a layer each of Chocolate Mud, Original Madeira, and Strawberry Madeira; not only does this cake taste delicious – it looks special too!
Zesty Berry – two layers of Lemon Madeira, with a single layer of Strawberry Madeira sandwiched perfectly in the middle...a match made in cake heaven!
A Stripe Cake – a single layer of Chocolate Mud, Lemon Madeira, Cherry Madeira or Strawberry Madeira, sandwiched between two layers of my Original Madeira.
FILLINGS & COVERINGS
My Fruit cakes are covered with a layer of almond marzipan, followed by professional Sugarpaste icing.
All other cakes are filled with your choice of either Chocolate or Original Butter-icing and then covered with either White Chocolate, or Milk Chocolate Ganache (which I make using cream and high quality couverture chocolate); followed by a layer of professional Sugarpaste icing.
Royal icing can also be used, for some designs, as an additional covering – creating a range of textures from from the romantic and natural, to the creative and understated cool.
I don't use any jam or preserve to fill my cakes, to help prevent movement during delivery – I prefer the stability provided by only using butter-icing...jam next to butter-icing is a slippery disaster waiting to happen!