The slice counter
Lemon drizzle, chocolate fudge, carrot with cream cheese frosting, coffee and walnut. Each cake is baked in a full tin and cut into generous slices that fit a saucer with room to spare.
Sunday's slice of the day is chosen by whichever baker lost the coin toss.
Loaf cakes and tray bakes
Banana and pecan, orange and poppy seed, ginger-free fruit loaf and sticky date. They keep well for a few days, so they are good for lunch boxes and unexpected visitors.
Flapjacks, shortbread fingers and brownie squares join the lineup whenever the oven has a free shelf.
Layers and fillings
We mix and match from a short list of fillings, each made in our own kitchen:
- Raspberry and vanilla cream
- Salted caramel buttercream
- Dark chocolate ganache
- Lemon curd and soft cheese frosting
- Strawberry jam and whipped cream
Cupcakes and minis
Small cakes are perfect for classroom treats, office meetings and tea parties. Choose from vanilla, chocolate, lemon or red velvet, topped with swirls in a rotating palette of colours.
Boxes of six or twelve can be packed with a handwritten label if you let us know in advance.
Talking about special diets
We can often make an egg-free or dairy-free version of certain cakes with a few days of notice. We cannot promise a space free of wheat, nuts, milk and eggs, but we will always explain what goes into each bake.
Call us before ordering so we can chat through what is possible.