Cakes, cupcakes and cake pops can be store at room temperature for up to 2 days. Please note this is dependant on season – if the icing is at risk of softening due to heat, this will need to be stored in the refrigerator.
Cookies can be stored in their individual sealed bags for a month.
If not to be consumed in 2 days, cake pops can be stored in the fridge for 1-2 weeks. When removing, let the box come to room temperature (1-2 hours) before opening the lid and unwrapping the pops. This avoids any condensation on the cake pops.
Macarons are to be stored in a container in the fridge and consumed within 2 days.
This reflects general advice for standard products – if there is any variation or questions, please consult regarding your cake.
Most of our baked goods are made the traditional way, with eggs, flour, and milk/butter. For allergen information, please visit here.
Most cakes listed on this website are of a dense sponge/pound cake (not a mud), with a buttercream icing. Our buttercream icing uses butter and not shortening. We bake our cakes from scratch, using fresh milk and free-range eggs – we do not use cake mixes.
Some cakes have fondant embellishments or toppers as decorations.
Fondant custom cakes have a mud cake, which are more dense and rich, and chocolate ganache base.
Each product lists an approximate number of serves for each. Our cakes use premium ingredients, and generally have a dense crumb. We use a 1 inch x 2 inch cut (3 inches high) as a standard size. To cut a tall cake, you will either need to cut finger slices, or cut a larger serve and half the height.
For more information, please click on Sizes and Servings
The following can be made
- Gluten-friendly cupcakes : Gluten-free by ingredient. Surcharge of 5-15% applies. * (depending on product)
2. Eggless cupcakes and cakes *.
*All products produced instore may contain traces of gluten, eggs, dairy, nuts, due to presence of these materials on premise.
