Cake Flavours

(The delicious bit)

The Classic Range

Victoria Sponge – Classic vanilla sponge with vanilla buttercream and your choice of raspberry or strawberry conserve.

Rich Chocolate Mud Cake – Decadent moist chocolate sponge made with real Belgian chocolate and buttermilk, filled with chocolate buttercream.

Chocolate Orange Mud Cake – Decadent moist chocolate cake made with real Belgian chocolate and buttermilk, with orange zest and orange-infused chocolate buttercream.

Zingy Lemon – Light lemon-infused sponge drizzled with Limoncello, filled with lemon buttercream and lemon curd.

Raspberry Ripple – Vanilla and raspberry marbled sponge filled with raspberry conserve and buttercream.

Red Velvet – Fluffy red velvet sponge with your choice of raspberry crunch or cinnamon buttercream.

The Premium Range

Caribbean Fruit Cake – Moist dark fruit cake with its origins in the Caribbean, laced with brandy and covered with marzipan and sugarpaste.

Spiced Carrot Cake – Moist carrot cake laden with spices, orange and walnuts, filled with cinnamon buttercream.

Raspberry & White Chocolate – Delicious white chocolate cake with raspberry pieces in the sponge, filled with raspberry conserve and raspberry crunch buttercream.

Chocolate Hazelnut –  Rich chocolate mud cake made with real Belgian chocolate and buttermilk, drizzled with hazelnut liqueur and filled with Belgian chocolate ganache and Nutella.

Chocolate Lovers Delight – My signature Chocolate Mud Cake, layered with fillings of White, Milk and Dark Belgian Chocolate ganache.

Gingerbread and Salted Caramel – Spiced gingerbread sponge with salted caramel sauce and salted caramel buttercream.

I love eating cake almost as much as I love making cake, that’s why I use only the finest ingredients to create cakes that not only look amazing but taste amazing too.  I only use organic free-range eggs, as I believe you can taste the difference, and why compromise on something so important?  My chocolate cakes incorporate the finest, ethically sourced, Belgian chocolate rather than cocoa powder, as this ensures a rich moist cake.  I don’t use “own brand” inexpensive ingredients because I want to ensure that every cake that leaves my studio is of the highest quality, I know that with quality ingredients going into the mix a quality cake comes out of the oven.  My ganache is made with Callebaut Belgian chocolate, so it tastes as smooth as silk and I use premium sugarpaste icing to enrobe your cake and lock in the freshness.

“THANK YOU so much for the delicious and most fabulously looking cake.  We were all just blown away. I cannot thank you enough it was amazing.  Some of the cake is coming back with me to The Bahamas for my family.”  AC

Contact me now to book your delicious wedding cake

I'm Vikki, call me on 07815 840 795
Email me at hello@themouseandthecake.com
Or use the contact form here

The Mouse & The Cake - Wedding & Celebration Cakes