Occasion Cakes:

As a pastry chef Joanne is  especially passionate about the quality of the ingredients she will use in her cakes and sweet treats.  All cakes and treats are baked to order, ensuring quality by using freshest, finest ingredients and locally sourced (where possible).

OCCASION CAKE MENU:

Classic Vanilla Sponge:

A Classic vanilla Victoria sponge infused with a vanilla syrup, layered with a creamy vanilla buttercream and homemade raspberry or strawberry conserve; and a vanilla flavoured Belgian white chocolate ganache.

Zesty Lemon Sponge :

Lemon Victoria sponge infused with a lemon syrup, layered with homemade lemon curd and creamy lemon buttercream; and a Belgian white chocolate and lemon ganache.

Biscuit cake:

This cake is made with callebaut Belgian chocolate and lots of biscuits; and a Belgian milk chocolate ganache.

Chocolate fudge:

Rich moist Belgian chocolate cake layered with a Belgian milk chocolate ganache.

  • Allergen Information: You will be provided with a list of allergens in your delivery/collection docket. All cakes contain wheat, eggs and dairy. Some contain nuts. All macarons contain nuts, eggs and dairy. Marshmallows contain eggs and some may contain nuts.  All products are made in a kitchen which uses nuts.
  • Availibility: Due to availability of iingredients some cake flavours may not be available at all times.

Occasion Cake Prices:

Fondant Finish Cakes:

1-tier (8″) from €100.

2-tier (8″/6″) from €180.

All sculpted cakes start at €200.

Buttercream Cakes:

1-tier (6″) from €90.

2-tier (8″/6″) from €150.