M y mud cakes are dense and moist but still retain a cake-like texture. All my mud cakes are made with quality chocolate. Listed are some of the most popular flavours. This list is by no means exhaustive and I’m happy to try and accommodate special requests. Mud cakes are best layered with dark, milk or white chocolate ganache which can be flavoured to suit the cake. White muds can be tinted a variety of colours.
Rich, dense, but still “cakey”, made with dark chocolate and cocoa.
A lighter texture than the dark mud but still dense and moist.
Rich, dense and caramelly, perfect for those with a very sweet tooth.
White chocolate with a mix of citrus zests, giving it a lovely tang.
Dark or white chocolate with raspberry puree swirled through.
Dark chocolate with real shots of fresh espresso, a perfect combination.
White chocolate with a lighter hit of fresh espresso (strength can be varied).
Dark chocolate with lots of orange zest, so you can really taste the orange.
Baileys Irish Cream
White chocolate with a generous amount of real Baileys.
Dark or white chocolate with minty freshness.
Rum & Raisin
Extra dark mud cake packed full of rum soaked raisins.
Dark chocolate with a subtle hint of coconut, packed with Cherry Ripe bars.
N ot everybody likes a mud cake so I offer a wide range of other cakes. These all have a lighter texture but are still nice and moist. These cakes are all beautiful layered with either Italian Meringue buttercream or Traditional buttercream (American buttercream), which can be flavoured to best compliment each cake. Ganache can also be used if you want a lighter cake but with a decadent filling.
Flavoured with real vanilla essence so you can taste the vanilla.
Lighter in texture than a mud cake, but still very moist and very chocolaty.
With its deep red colour and subtle chocolate flavour, this is a striking cake.
Both lemon zest and juice makes this cake deliciously tangy.
Lime & coconut
Lime & coconut flavoured butter cake, perfect for a summers day.
Lots of coconut cream makes this cake beautifully moist.
Just like the pudding, full of dates and brushed with a rich caramel sauce.
Beautifully moist cake made using only real bananas.
This delicious cake is moist and packed full of ground hazelnuts.
Fillings & Icings
A variety of fillings can be used for your cake. Mud cakes, due to their heavier nature, are best filled with ganache. Other styles of cake can be filled with just about any filling. Depending on the time of year some fillings may be less advisable for your style of cake. Both my buttercreams are made using real butter. All fillings can also be used as icing for cupcakes and for covering cakes when fondant is not desired.
Ganache is made using cream & chocolate. It can be made using Dark or White chocolate and can be flavoured with just about anything. Rich and chocolatey is the perfect indulgent filling for any cake. All fondant covered cakes come with a layer of delicious ganache under the fondant which provides the stability for a beautiful smooth finish.
Italian Meringue Buttercream
Deliciously light, this buttercream uses egg whites, sugar & butter. The combination is rich but light, silky, and not overly sweet. It can be flavoured with a wide variety of flavours. The addition of chocolate produces a divine mousse-like filling. It can be coloured a wide variety of colours & shades.
Much sweeter than Italian Meringue buttercream, this is the more traditional mix of butter & icing sugar beaten till light and fluffy. It can be flavoured with a wide variety of flavours. It is perfect for kids birthday cakes and can be coloured a rainbow variety of colours.
S erving the cake for dessert? Consider taking it up a notch with one of these flavour combinations. Brushed with liqueur and layered with rich fillings these make the perfect finish to a lovely dinner.
Black Forest is a chocolate cake that is brushed with cherry liqueur, layered with cherry compote, and mousse-like chocolate Italian Meringue buttercream. It is a rich and beautiful cake, one that makes you wish you had more.
Frangelico brushed layers of hazelnut cake with luscious Nutella Italian Meringue buttercream. Or if you are looking for something even richer, try layers of Nutella ganache.
Layers of light coffee buttercake, generously brushed with fresh espresso & coffee liqueur then layered with a rich white chocolate Italian Meringue buttercream.
Special Dietary Requirements
I am very happy to accommodate special dietary requirements. I offer gluten free, dairy free and nut free versions of several of my popular flavours. I am also happy to advise if a flavour not already listed is able to be made to meet your dietary requirement. I also fully understand just how small a trace of something can seriously affect somebody who is Celiac, has an allergy or intolerance. I do not have a GF certified kitchen and some ingredients I use ‘may contain traces’ of restricted products. As such I can not offer any guarantee that anything I produce will be entirely free of the restricted item.
Made with oranges & almonds, this cake not only tastes amazing but is Gluten Free & Dairy Free.
Made with oranges, almonds & poppy seeds this cake is deliciously moist. Gluten Free & Dairy Free. (poppy seeds optional)
One of my most popular flavours in both the gluten and gluten free versions! Nut Free.
GF Caramel Mud
The gluten free version of my caramel mud is rich with a full caramel flavour and not too heavy. Nut Free.
GF Chocolate Mud
Rich, dark and chocolatey with the full chocolate flavour of real chocolate combined with cocoa. Nut free. Dairy free option available.
This delicious cake is light, moist and packed full of ground hazelnuts. Gluten & Dairy Free
The Vegan version of my chocolate cake. Dairy, nut & egg free.
My fruit cake is dark, dense, and full of fruit and no nuts! The fruit is soaked a minimum of 2 weeks before it is baked and then left to mature for at least 4 weeks. It is the maturing process that gives it a rich dark appearance, and the longer it can be left the richer it becomes. Due to this process I need a minimum of 7 weeks notice for fruit cakes. The cakes can then be covered in marzipan & fondant, or just fondant.