Vanilla, Lemon, Chocolate.


Red velvet, Caramel (salted or unsalted), Milk Chocolate, Black Forest, Carrot, Rhubarb and Custard, Raspberry and White Chocolate, Toffee Apple, Coconut, Cinnamon Spice, Caramac, Cherry Bakewell, Chocolate Orange, Mint Chocolate, Ginger

Cocktail Collection:

Baileys and Kahlua, Strawberry daiquiri , Mojito, Gin with Orange Zest and Mint, Rum and Coke, Jack Daniels and Coke, Amaretto.

Liverpool Organic Beer Collection:

Kitty Wilkinson Chocolate and Vanilla Stout, Kitty Wilkinson and Bacchus Kriek Black Forest, Josephine Butler Elderflower and Lemon, Honey Blonde and Ginger, 24 Carat Carrot

Rich Fruit Cake

The fruit cake needs to be ordered at least 6 weeks prior to event as I soak the fruit in a blend of carefully chosen spirits (including brandy, spiced rum, Kirsch, Cointreau, Pedro Ximinez sherry and crème de mur as well as Liverpool Organic Imperial Russian Stout) and then the cake needs to mature for a minimum of 4 weeks for the flavours to develop.


Ganache is a luxurious alternative to buttercream. It’s made by melting chocolate into cream to give a smooth, truffle-like chocolate paste which can be used to fill and cover cakes. It can be made with dark, milk or white chocolate, although a white chocolate ganache tends to be softer and is a bit more expensive to make as more chocolate is needed to gain the correct consistency. Ganache can be flavoured with various liqueurs, spirits, zests or essences which all go to making it even more deliciously sumptuous. If you’re interested in having a ganache filling or covering please just ask but note that it would make your cake a little more expensive.

Any Requests? If you have a particular flavour/flavour combination in mind I will always try to accommodate this.

Dietary Requirements:

The majority of my cakes can be adapted to suit those with specific dietary requirements. I can offer organic, gluten free, dairy free and vegan alternatives to most cakes. If you have a particular requirement or intolerance to certain ingredients there is nearly always a solution and I am more than willing to research recipes to suit all needs.
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