Classic Victoria filled with vanilla buttercream and raspberry jam
Chocolate filled with chocolate buttercream
Lemon filled with vanilla buttercream and lemon curd
Salted Caramel filled with salted caramel buttercream and extra salted caramel
Carrot filled with vanilla bean buttercream
My suggested fillings are the ones I think go perfectly together and these are the combinations I have been using for years. I use buttercream for my carrot and red velvet recipes instead of cream cheese as it keeps fresher for longer and cream cheese is more temperamental. I’m more than happy to accommodate changes to the flavours, for example my chocolate cake goes very well with salted caramel filling or if you would like your Victoria sponge without the jam, just let me know when ordering your cake.
My cakes are made in a kitchen where nuts may be present. While I always try to accommodate people’s needs and I can make cakes that do not contain actual nuts, I cannot guarantee that my cakes are completely nut free. My red velvet cake recipe uses ground almonds and sometimes the chocolates I use contain nuts so please always inform me of any allergies before ordering.
If you require gluten free, egg free or vegan alternatives please get in contact and we can discuss options.