FLAVOURS & FILLINGS
At Rachel’s Cake House I have developed delicious recipes using our own free range eggs, pure butter and flour from a small producer.
My suggested cake and filling combinations are detailed here however, if you would like a different combination or flavour that is not listed just ask, anything is possible.
Cakes are made with a minimum of three layers of sponge with two layers of filling. They can be covered with marzipan, dark, milk or white chocolate ganache or buttercream before a final layer of sugarpaste or buttercream.
Rich Madagascan vanilla bean Madeira cake, with layers of vanilla bean buttercream and homemade jam.
Tangy lemon cake made with whole lemons, which goes particularly well with lemon curd and vanilla bean buttercream filling.
RICH CHOCOLATE MUD
Delectable and moist chocolate cake made with 70% Belgium chocolate, filled with layers of chocolate ganache and or vanilla bean buttercream.
COFFEE AND WALNUT
Traditional coffee sponge cake with roasted walnuts, filled with coffee buttercream infused with coffee liqueur (optional).
SPICED CARROT CAKE
Moist cake jammed packed with carrots, walnuts (optional) and juicy sultanas, layered with lemon zest buttercream.
Light coffee sponge cake filled with coffee buttercream infused with coffee liqueur (optional).
Deliciously moist cake with ground almonds, delicious when combined with layers of raspberry jam and vanilla buttercream filling.
AMERICAN RED VELVET
Using a traditional American recipe the vivid red colour adds a dramatic effect when cut up, particularly when filled with vanilla or white chocolate layers.
CHOCOLATE ORANGE FUDGE CAKE
Delicious light chocolate cake made with fresh orange juice and zest and rich Belgium chocolate. Filled with layers of orange zest and Cointreau infused (optional) buttercream.
RICH FRUIT CAKE
An old recipe tweaked to delicious perfection, packed with dried fruit, nuts (optional) and citrus peel (optional) soaked in brandy, and matured for as long as time allows. Covered with a delicious layer of homemade Marzipan.
BANANA BONANZA CAKE
A cake stuffed full with banana, chocolate chunks and walnuts, it’s delicious with Dulce de leche caramel buttercream filling.
GIN AND TONIC SPONGE
A light lemony sponge with underlying botanical flavours from Gin, combined with a lemon and tonic buttercream filling, the perfect Gin lovers cake.
Soft Coconut cake filled with refreshing lime buttercream.
WHITE CHOCOLATE & RASPBERRY CAKE
A decadent light fruity layer cake, with creamy white chocolate and lots of raspberries. Delicious with vanilla buttercream, or white chocolate layers.
Cookies & Cream
Dulce de Leche Caramel
Mars Bar ®
Citrus – Orange, Lemon or Lime
Liqueur – Brandy, Rum, Amaretto, Coffee, Cointreau
Homemade fruit jams – raspberry, strawberry or blackcurrant
Chocolate Ganache – Dark, milk or white
Fruit Curds – Lemon, orange or passion fruit
SPECIAL DIETARY REQUIREMENTS
Please inform me of any special dietary requirements and known allergies to any ingredients before ordering your cake.
A list of ingredients used in your cake is available on request.
Allergens: My cakes contain some or all of the following: eggs, sugar, wheat flour, real butter, chocolate, fruit jams, milk, cream, alcohol and where stated nuts. I am happy to provide gluten and lactose free cakes using gluten free flour and lactose free butter, however I do not offer egg free cakes. Nuts can be excluded from any recipe upon request, but cakes cannot be considered nut free.
No cake can be guaranteed to be 100% free of any allergens.
Alcohol is used in some of the decoration techniques; however this can be substituted for a non-alcoholic alternative upon request.