Cake Time - Handmade cakes for all times...
 

Flavours...

Vanilla
A light moist vanilla sponge topped and filled with vanilla buttercream.

Victoria Sponge
A light moist Vanilla sponge filled with vanilla buttercream and raspberry jam.

Carrot Cake
A moist carrot cake filled and topped with a cream cheese frosting.

Lemon
A light lemony sponge filled with lemon buttercream and lemon curd.

Coffee
A light coffee sponge using a shot of espresso within the sponge and the buttercream. Can be with or without nuts and cinnamon.

Chocolate
A Light moist chocolate sponge filled with chocolate buttercream. Can also be topped with a chocolate ganache.

Chocolate Mud
A rich moist chocolate sponge filled with chocolate buttercream. Can also be topped with a chocolate ganache.

After Eight
A moist mint chocolate sponge filled and topped with a mint buttercream and an after eight.

Chocolate and Baileys
A rich chocolate and baileys sponge filled and topped with a baileys buttercream.

White Chocolate and Raspberry
Delicious vanilla sponge with chunks of white chocolate and fresh raspberries. Filled with vanilla buttercream and raspberry jam.

Chocolate Orange
Chocolate orange sponge with an orange buttercream filling.

Mint Chocolate
A light moist mint chocolate sponge with mint and chocolate buttercream.

Malteser
A firm favourite chocolate sponge using maltesers within the sponge and the buttercream.

Peanut Butter
A wholenut Peanut Butter sponge with peanut butter buttercream.

Fruit Cake
Rich fruit cake doused with brandy and packed full of sultanas, raisins, currants and cherries. This can be non-alcoholic too.

Flourless Chocolate and Almond Cake
A delicious wheat and gluten free cake where the almonds replace the flour but still provides a delicious chocolate taste with a chocolate buttercream.

Red Velvet
A Romantic dark red chocolate cake with a rich velvety texture.

 

All of the above flavours can be used for Cupcakes too and if we have missed off your favourite please let us know.

Nuts are used in the Cake time kitchen. However, I endeavour to follow strict procedures to minimise the risk of cross contamination.