Our Cakes

Ingredients and Allergen Advice

• All our cakes are made using fresh ingredients. I add no salt (except in cheese scones), artificial flavourings or preservatives.  Most of the cakes will keep for about a week if stored in an airtight container, the fruit cakes and gingerbread will keep for about 1 month.  All cakes, except ones with chocolate or fudge toppings, can be frozen for up to 3 months.
• Unless otherwise stated the fat used in the cakes is Stork margarine which contains vegetable oils and fats, water, salt, potassium sorbate, citric acid, mono- and di—glycerides of fatty acids, buttermilk powder, vitamin E, flavours, beta-carotene, vitamins A and D3.  Stork does not contain any hydrogenated fats.  Stork also has the Royal Warrant, and if it's good enough for the Queen it's good enough for my cakes!
• The dark chocolate used in the cakes contains a minimum 50% cocoa solids, it also contains milk and soya.
• All cakes may contain traces of nuts.
• Cheese scones contain mustard powder.
• The carrot cakes are dairy free.
• All our cakes are suitable for vegetarians.
• The cherries in our cherry cake contain the colour erythrosine.  I am happy to use cherries with natural colourings, but this will affect the cost of the cakes so please contact me for a price before ordering.
• Gluten and wheat free cakes may contain traces of gluten and wheat.  I do my very best to remove every speck of wheat flour from my kitchen before I start baking the cakes, but I cannot guarantee that I have succeeded!