Ingredients & techniques
I believe in using delicious ingredients purchased from reputable vendors, my food must taste as amazing as it looks. Where possible I source organic products from within the Channel Island of Jersey. I am very proud to have been accredited with the Genuine Jersey Mark, which shows my cakes are full of rich Jersey dairy produce and other wonderful food produced on this island. For products from abroad, such Cacao, I seek organic, fair trade sources. Alcohol is from award winning producers and only chosen if I would drink it myself. I roast and grind my own spices.
My cakes are made and decorated using special techniques taught to me by top UK chef tutors, who in turn had the secrets of the trade passed to them by their mentors. These techniques ensure your cakes are beautifully moist and you have a ‘just out of the oven’ eating experience.
Cake & buttercream flavours
Cakes and buttercream are made in many different flavours and I’m happy to investigate new ideas and recipes. I’ve made a whisky & raspberry wedding cake, a coffee & walnut wedding cake with banana buttercream filling. Signature flavours for both cakes and buttercream include:
Madagascan Organic Vanilla
Bright Citrus – Orange, lemon,lime or tangerine
Rich single estate chocolate (with white, milk or dark buttercream)
Warmly spiced Carrot (with cream cheese frosting)
Softly moist Banana and Jersey fudge (with Jersey Black Butter buttercream)
Brazilian Bourbon coffee & toasted walnuts (with coffee buttercream)
Boozy fruit cake (or not boozy as desired!)
My sumptuous foods always include some of the following ingredients: Flour, butter, eggs, whole milk, unrefined sugars, golden syrup, treacle, glycerine, water, alcohol, nuts, citrus fruit, cacao, invert sugar, vine fruit, spice, herbs, coffee, tea, gold leaf, cocoa paints, essential floral oils & essences, Monin syrups, orange, lemon, lime and tangerine oils from Boyijian, organic preserves, high almond% marzipan and finest rolled icing by Regalice unless Royal Iced when royal icing sugar and organic egg whites are used.
To create the beautiful colours and decorations that make each item a work of art of course some colourants and additives are used. I buy Sugarflair, Edable Art and Squires Kitchen products which are made stringently to EU standards. To view a full list of the ingredients in these specific products please visit the website of each company.
All cakes with buttercream fillings are also covered outside in buttercream before the decorative layers are applied.
Fully decorated cakes, large or individual, are given one or two layers of butter cream, then enrobed in Marzipan and a layer of rolled icing
Chocolate cakes are covered in chocolate butter cream and a poured ganache or with chocolate plastique, poured chocolate, cigarillos
Fruit cakes are covered in Marzipan and either enrobed in a layer of rolled icing or Royal Iced.
Don’t like Marzipan? – This product divides people and you either love it or hate it! If you don’t want Marzipan you don’t have to have it!
Dietary restrictions, allergens and other important matters
Included with your cake be written instructions regarding storage, shelf life, allergens and other matters. It is the sole responsibility of the cake purchaser to ensure all who serve (including independent staff) and all who eat the cake are aware of the contents of the cake and of any non edible items on it
Nut allergens, Coeliacs, dairy allergens, vegan’s: I have a range of recipes to suit you. Please note I use the same equipment as I do for all cakes, though sterilized between uses, I can not provide a guarantee against cross contamination of any product.
Alcohol – I have made traditional ingredient Winter Holiday Celebration cakes, alcohol free, for Muslims which have been a real success
Cake instructions provide clear information on what is not edible. Sometimes fingers get in the way of wary eyes. Candles, sparkers, indoor fireworks, ribbons, stickers, boards and wired flowers etc are NOT edible and can be a choking hazard for anyone of any age