Coffee with coffee?  Yes please.   We’ve created a triple layered sponge, containing toasted walnuts, sandwiched with a rich coffee frosting containing 2 types of coffee for that extra kick and even more walnuts.  (We find toasting them brings out their rich flavour and adds a slight crunchy texture).  We decorate ‘naked style’ so less frosting (and sugar) on the sides.  The top is decorated with coffee beans and whole walnuts. Serves 12.  Enjoy with tea, more coffee or celebrate with a coffee martini cocktail!  

Avocado you say? Well, don’t be alarmed :-) We’ve tested and tested to make you a cake that you’ll enjoy as much as we do. Yes, it’s there’s but it’s barely noticeable – a bit like carrots in a carrot cake. Our double layer chocolate avocado cake comprises 2 moist chocolate sponges, covered with a rich dark chocolate frosting which can be left plain or flavoured with coffee, mint or orange. This indulgent cake serves 12 and makes an lovely centrepiece if needed for a birthday or other celebration.  It’s decorated with Criolla cacao nibs and cocoa.

Christmas only (Mid-November & December): This indulgent cake – more of a dessert than a cake – is perfect for entertaining and a change to traditional desserts at Christmas for those who want a chocolate fix.  It’s rich, smooth, dense, with a dark chocolate truffle texture speckled with pieces of chestnut. What’s more it’s suitable for those who like to reduce their sugar intake as there’s absolutely none added (except for what’s in the rum!)

Allergens: contains eggs, butter & milk (cow’s).

Not available until 23rd November.

Shelf life (from day of baking) 10 days.  

A very popular cupcake originating from the United States. Sponge base is a light chocolate sponge topped with a rich cream cheese frosting and ‘red velvet’ crumbs.

• A traditional British afternoon tea cake
• Frosting contains pure Madagascan Vanilla bean paste
• Sponge is made using some Teff flour (a highly nutritious seed from Ethopia)

Sweet spices, fresh carrot & banana and crunchy toasted walnuts and coconut – this delicious looking and moist textured cake is a firm favourite with many. Topped with a dairy-free fresh orange zest icing. Commended in the 2011 Free From Food Awards.

Levant flavours on a plate! A pistachio based cake with raspberries in the centre, decorated with a rosewater syrup, crushed pistachios, freeze dried raspberries & rose petals. Fragrant and moist.

A triple layer chocolate sponge sandwiched with a dark chocolate brownie, salted caramel buttercream and salted caramel – drizzled with more caramel and cacao nibs – heaven on a plate!

Due to popular demand, we’ve created a vegan version of the sought-after Red Velvet Cake. This is a double layer light chocolate sponge sandwiched and decorated with a vegan cream cheese frosting, and decorated with ‘red velvet’ crumbs. A popular American cake.

Cherries galore! Sour, glacé & Morello with chocolate. A triple layer chocolate sponge cake with a home-made morello and sour cherry compote & Madagascan vanilla frosting. Covered with a rich dark chocolate glaze & black glacé cherries.