Menu of Flavours

    All of my cakes are baked from scratch using only the freshest and finest ingredients, including premium Callebaut couverture chocolate.

    Fondant covered cakes (with the exception of fruit cakes) are firstly coated with a decadent layer of chocolate ganache before the final silky smooth layer of fondant is applied.

    Bulk commercial pre-mixes that are laden with artificial colours, preservatives, saturated fats and trans fatty acids will never be welcome in my kitchen.

    My personal guarantee to you is - not only will your cake look absolutely fantastic, it will taste divine as well!



    Base Flavours:  Can be made gluten free on request.

    Rich Chocolate - a traditional rich, dark mudcake.

    White Chocolate - creamy white chocolate gives a super moist, delicate mudcake.

    A myriad of flavour combinations can be incorporated into these cakes.

    These additions incur a small extra charge.

    Just a few delicious suggestions are:

     Rich Chocolate -

    Chocolate Cherry Ripe - made with creamy coconut milk & chopped Cherry Ripes folded through - my most requested flavour.

    Rum & Raisin - plump raisins steeped in Bundaberg rum are added to the batter.

    White Chocolate -

    White Chocolate & Baileys -  my most requested white chocolate flavour.

    Raspberry Swirl Mud - tangy pureed raspberries swirled through the batter. I use only organic Australian berries.

    Citrus Mud - the addition of lemon, lime & orange zest.

    Coconut Mud - the addition of coconut results in a luscious moist & dense cake.

    Caramel Mud - white chocolate mud made with dark brown sugar & caramel paste. 


    ** Any of your favourite liqueurs or chocolate bars can be incorporated into your cake (extra charge applies).




    Orange & Almond (Gluten Free)

     Choose from any of these delicious flavours or request your own.