Below are some of my favorite traditional and contemporary cake flavours. Made to my own recipes, and rigorously tried and tested by my family and friends over the last 2 years to make sure they taste absolutely gorgeous! Don't worry if you can't see your favourite flavour combo, just let me know what you are looking for and I will be happy accommodate your cake needs.
LEMON & WHITE CHOCOLATE
A MODERN TWIST ON A CLASSIC CAKE
Without a doubt my best selling cake flavour combo. Moist zingy lemon sponge filled with homemade lemon curd, white chocolate ganache and decorated with more luscious white chocolate ganache.
CHOCOLATE HEAVEN CAKE
A CHOCOLATE LOVERS IDEA OF HEAVEN
Rich dark and intense chocolate cake layered with lashings of luxurious Belgian milk chocolate
MORELLO CHERRY BAKEWELL
LITTLE CHELLY CAKES ANSWER TO A BAKEWELL PUDDING IN A CAKE
Light vanilla sponge filled Morello cherry conserve and a luscious almond buttercream
ONE FOR THE COFFEE LOVERS
Layers of espresso coffee cake sandwiched with speculoos swiss meringue buttercream
QUEEN VICTORIA SPONGE
THE BEST TRADITIONAL SPONGE CAKE YOU WILL EVER TASTE
Light and airy vanilla sponge infused with Ndali vanilla, layered with fresh strawberry conserve and an Ndali Vanilla Buttercream.
MY MUMS FAVOURITE DRINK IN A CAKE!
A light, zesty sponge infused with Juniper and lemon and drizzled in Bombay Sapphire syrup. Layered with a zesty lime curd and finished with vanilla buttercream
BLACK FOREST GATEAUX CAKE
CLASSIC, RICH AND FRUITY
Layers of rich chocolate fudge cake drizzled with Kirsch, then sandwiched with white chocolate ganache and black cherry compote
SALTED BONFIRE TOFFEE CAKE
STEP ASIDE SALTED CARAMEL....
A richly spiced cake infused with cinnamon and ginger, layered between bonfire toffee sauce and salted vanilla buttercream.
STRAWBERRY, BASIL & PROSECCO
FRESH AND FRUITY WITH A TWIST
Vanilla sponge laced with prosecco soaked strawberries, layered with strawberry and prosecco compote and a basil infused buttercream
TROPICAL AND BOOZY
Moist carrot, pineapple and coconut cake, drizzled with white rum syrup and filled with passionfruit curd and coconut rum buttercream