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Our Scrumptious Menu

There are many Truly Scrumptious cakes you can use for your special occasion be it a tiered Wedding cake, a spectacular Croquembouche or single tier birthday or individual cupcakes.

Chocolate has become the new ‘it’ cake. It is increasingly popular to use the Wedding cake for dessert these days, served alongside something like fresh berries and cream or ice cream.


Traditional French wedding cake

is a speciality of mine and I have been making
them for many years. It is a tower of profiteroles usually filled with vanilla custard, and assembled with a golden caramel. These have to be built fresh on the day of the wedding.

The custard can incorporate other flavours such as chocolate or caramel or a light citrus flavour.

Dark Chocolate Mud

A very dense, moist dark choc cake, sandwiched together with dark choc ganache. It’s great to serve with berries/berry compote and ice cream. Made with a high ratio of melted choc and for
this reason costs more than standard flavour cakes.

Choc Brownie

A lovely moist cake with choc chips through it, layered with dark choc ganache and
raspberry jam. It’s lighter and cakier than a mud cake but still firm enough to stack for wedding cakes. A good all rounder and probably the most popular one I use, also good to serve with berries, ice cream, and the best one for using with other flavour combinations, i.e. choc rasp, choc cherry, choc banana, choc orange, choc toffee.

Caramel Mud Cake

An adaptation of a white choc mud cake, a creamy texture with caramel richness, made with melted white chocolate and dark sugar. Layered with a caramel buttercream and a creamy

Red Velvet Cake

A light chocolate sponge with a vibrant red colour, layered with cream cheese buttercream.

White choc mud cake

A rich creamy cake, spongier than dark mud cake but again made with melted choc, very decadent!!

Other standard cake flavours

Coconut Lime Cake

A slightly textured coconut cake with zesty lime and layered with a white chocolate ganache.

Traditional Fruit Cake

Rich, moist, fruit packed cake, ideally made 3 months in advance to allow for the flavour to mature with a good dollop of Brandy. If necessary it can be made in less time. Usually covered with almond icing and then covered with your main icing. Costs slightly more than regular cakes.

Carrot cake

Made with sultanas or walnuts or both

Very moist. Usually layered with a cream cheese buttercream and orange marmalade.

Madeira Cake

Lemon butter cake layered with lemon buttercream and lemon curd.

Passion Cake

Passion butter cake layered with a zesty passion buttercream and passionfruit curd.

Vanilla Butter Cake

a firm, moist sponge cake, layered with vanilla buttercream and raspberry jam it can also be combined with other flavours / fruits, e.g. vanilla/raspberry cake, vanilla blueberry or any berry really.

Banana cake

Made with fresh bananas – very moist! Usually layered with dark choc ganache icing and a creamy caramel.

Pineapple Cake

uses the same base recipe as carrot cake but without the sultanas and walnuts but with pineapple chunks added, also layered with cream cheese buttercream.

A Few Ideas

If you have a favourite flavour or combination we can incorporate that into your cake. 

If you have any special requirements I do have various Gluten/ dairy free or even egg free options, just ask for more info.

Something to consider if you have only one or two people who have special requirements, you could always have an individual cake made for them. This would save costs, rather than making the main cake Gluten-free, as these cakes can prove expensive because of the ingredients.


You can have any combination of flavours for the tiers for a wedding cake and unless it’s a semi naked cake you are not able to see the cake colour under the icing.

For example you could have choc, lemon and red velvet cake tiers all with white fondant icing on the outside. However if traditional Fondant is not your favourite thing then there are also soft icings we can use to finish your cake.

For more traditional light coloured icing we can use either a buttercream, which is more of a creamy colour, or if you want a crisp white finish we are best to use a white chocolate truffle icing, either of these can be done with either a smooth, rippled or rustic finish.

If you like the idea of something more colourful in any of those icings that is something we can discuss in more detail.