F L A V O U R S

 

I've worked hard over the years to perfect the most delicious cake recipes and flavour combinations, the flavours below have been tried, tested and approved by hundreds of past clients (and of course me!). My flavour style leans towards classic favourites and are perhaps the only thing about The Confetti Cakery that could be considered traditional! I've seen lots of flavour fads come and go over the last couple of years, but these flavours are the ones that have stayed put, and remained firm favourites.

The cake tasting is often one of the favourite parts of wedding planning, so I bring a box of four cake samples when meeting for a consultation! These four cake samples are picked from a selection of eight of my bestselling flavours as shown in brackets below. 

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VANILLA

Delicate buttery sponge made using the finest nielsen massey vanilla extract.

Vanilla sponge with vanilla buttercream and seedless raspberry jam. (Available as a cake sample)

Vanilla sponge with vanilla buttercream and passion fruit curd.

Vanilla sponge with strawberry buttercream and strawberry jam.

Vanilla sponge with blackcurrant buttercream and lemon curd.

Vanilla sponge with milk chocolate buttercream and Nutella. *This contains hazelnuts.

 

LEMON

fruity Lemon sponge made with fresh lemon zest and nielsen massey lemon extract.

Lemon sponge with lemon zest buttercream and lemon curd. (Available as a cake sample)

Lemon sponge with vanilla buttercream and passion fruit curd.

Lemon sponge with lemon zest buttercream and blueberry jam.

Lemon sponge with blackcurrant buttercream and lemon curd.

 

SALTED CARAMEL

A little sweet, a little salty - the perfect BALANCE OF FLAVOURS.

Salted caramel sponge with salted caramel buttercream and sauce. (Available as a cake sample)

 

TOFFEE

BUTTERY TOFFEE SPONGE PAIRED WITH DELICIOUS 'JOE & SEPHS' STICKY TOFFEE SAUCE.

Toffee sponge with sticky toffee buttercream and sauce. (Available as a cake sample)

 

CARROT & ORANGE

MOIST, OIL BASED SPONGE FLAVOURED WITH WARM SPICES AND FRESH ORANGE ZEST (NO CURRANTS OR NUTS).

Spiced carrot and orange sponge with orange zest buttercream and orange curd. (Available as a cake sample)

 

CHOCOLATE MUD

THE ULTIMATE RICH CHOCOLATE CAKE MADE WITH CALLEBAUT DARK CHOCOLATE.

Chocolate mud cake with salted caramel buttercream and sauce. (Available as a cake sample)

Chocolate mud cake with vanilla buttercream and black cherry jam.

Chocolate mud cake with raspberry buttercream and seedless raspberry jam.

Chocolate mud cake with milk chocolate buttercream and Nutella. *This contains hazelnuts.

Chocolate mud cake with peanut butter buttercream and Nutella. *This contains hazelnuts & peanuts.

 

CHOCOLATE ORANGE

DELICIOUS DARK CHOCOLATE CAKE WITH THE TANG OF FRESH ORANGE ZEST.

Chocolate orange sponge with orange zest buttercream and orange curd. (Available as a cake sample)

 

RED VELVET

AMERICAN STYLE SPONGE MADE WITH BUTTERMILK AND OIL AND A DASH OF BRIGHTNESS!

Red Velvet cake with raspberry buttercream and seedless raspberry jam. (Available as a cake sample)

Red Velvet cake with vanilla buttercream and seedless raspberry jam.


FREQUENT FLAVOUR QUESTIONS...

 

can we have a different flavour for each tier?

Absolutely! In fact I whole heartedly encourage it, pick both of your favourite flavours and then one for your guests too - they'll definitely thank you for the choice!

Do you use flavoured syrups?

No I don't use sugar syrups on sponges as having experimented lots over the years, I've found that sugar syrups make the sponge too soft and overly sweet, I prefer to infuse the flavours by putting them directly in the sponge or buttercream.

DO YOU PUT FRESH FRUIT IN YOUR CAKES?

No, I don't use fresh fruits in my cakes (sponges or buttercream) as it considerably shortens the shelf life of a cake, also a cake with fresh fruit in it should remain refrigerated which isn't advisable for iced/ sugarpaste cakes. I do use delicious freeze dried fruit in some buttercream fillings (raspberry, strawberry etc.) which gives a really punchy fruit flavour!

Can we have cream cheese filling?

Any cake with cream cheese in the filling or coating should actually be kept refrigerated, according to Environmental Health guidance so it is simpler and safer for me not to use it. The same goes for fresh custard, creme patissiere or fresh cream fillings, which are not suitable for use in wedding cakes either.

Do you make traditional fruit cake?

Unfortunately, no I don't make them anymore. Sponge cake has become much more popular over the last few years and the rising cost of ingredients needed for a fruit cake make them very expensive to bake.