My pantry is stocked with fine ingredients to make your cakes extra special, from Green and Blacks Organic cocoa to the finest ‘real’ Madagascan vanilla extract. I also use good quality flours, unrefined sugars and unsalted butter. My lemon cakes are flavoured with the zest from unwaxed lemons and homemade lemon curd.
Superb local free-range eggs are supplied from Melrose Farm at Barns Green, and from my neighbouring hens Princess Daisy and Princess Buttercup.
At the moment I can also offer dairy free chocolate cakes although I am working on new recipes so it won’t be long before I can offer other dairy free and gluten-free cakes.
Currently some of my recipes do contain ground almonds, and some celebration cakes have a marzipan layer underneath the icing, so please advise if you have a nut allergy.