Celebration Cakes

Celebration Cakes are for collection only from our bakery in Nansledan near Newquay, Monday to Saturday between 11am and 3pm. The sooner you can book the better as we can fill up early, it’s always worth seeing if we can squeeze you in last minute though. All our cakes can be made without gluten (except our vegan cakes) but we cannot guarantee no cross over of ingredients

Birthday Cake- Vanilla sponge with homemade raspberry jam and old school American vanilla buttercream, add funfetti sprinkles if you‘re feeling fancy

Red velvet-soft moist red velvet sponge, mildly chocolatey with lots of vanilla, sandwiched with our whipped cheesecake filling

Double Chocolate - Soft chocolate sponge with chocolate swiss meringue buttercream and chocolate ganache.

Salted Caramel - Soft caramel sponge with home made Cornish sea salt caramel, toasted pecans and caramel swiss meringue buttercream.

Victoria Sponge - Our version of the classic with prosecco, strawberries, strawberry jam and clotted cream buttercream.

Lemon curd - Lemon and vanilla sponge with home made lemon curd and lemon swiss meringue buttercream.

Coconut, passionfruit and white chocolate-moist coconut sponge drizzled with passionfruit syrup, tangy passion fruit curd with white chocolate swiss meringue buttercream.

Vegan cakes

Decorated with pretty piping, chocolate disks, and pressed flowers there’s no compromising on look, Flavour or texture. These cakes are perfect for those who don’t eat eggs or dairy but due to the nature of our kitchen we cannot guarantee no cross over of ingredients.

Double Chocolate - Rich chocolate sponge layered with Chocolate butter cream made with 70% chocolate and a vegan chocolate ganache

Chocolate and hazelnut praline - Rich chocolate cake layer with hazelnut praline butter cream and veagn chocolate ganache.

Coconut and pineapple - Moist coconut sponge layered with Coconut buttercream and our pineapple and vanilla compote

Lemon, raspberry and almond - Lemon and almond sponge layered with lemon butter cream and our own raspberry compote