All Batch 17 cakes are made with the best ingredients we can find - and we always use free range eggs! We always make sure that your cakes will be just as tasty as they look!
All large cakes are layered, and filled with your choice of flavoured buttercream, and jam or curd, then covered in either chocolate ganache/marzipan and finally a perfectly smooth sugarpaste icing. For our fruit cakes we cover the cake in a layer of marzipan, underneath the sugar-paste icing.
Our Wedding and Celebration Cake flavours Include:
Decadent Chocolate Fudge
Light Fruit Cake
Rich Dark Fruit Cake
NEW for 2017 - Banoffee Sponge - Banana Sponge filled with Vanilla Buttercream and Salted Caramel Sauce!
Our Cupcake flavours include:
Classic Carrot Cake (no nuts, unless requested!)
We do occasionally have seasonal flavours - so keep an eye out on our Facebook page for any specials!
Our fillings include a rainbow of flavoured buttercreams, combined with almost any flavour of jam or curd:
Please note that I do not currently supply any whipped cream or cream cheese icings, as these require refrigeration.
We are certainly open to new ideas and flavour combinations though, so if you have any special requests please let us know, and we will see what we can do!
All our sponge cakes are made to order as close as we can to your delivery date, to ensure that you get the freshest cake! Sponge cakes should be eaten ideally within 5 days, and your 'Best Before' date will be provided on your delivery paperwork. Cupcakes should ideally be eaten within 2 days of delivery to ensure they are at their best quality.
All sugar-paste covered cakes should be stored in a cool, dark and safe place after delivery - but NOT in the fridge please, as this will affect the quality of the icing and buttercream. Once cut, the cakes should be well wrapped and again stored somewhere cool and dark, preferably in an airtight container or cake tin.