Full ingredients list:

Swiss meringue buttercream (ALL CAKES) -  Icing Sugar, Egg whites, Butter(dairy), Vanilla, salt.

Vanilla - Eggs, Flour(gluten), Baking Butter*, Sugar, baking powder, Vanilla extract, Raspberry jam (Raspberries, sugar, lemon juice, Gelling agent (Halal and vegan friendly) Fruit pectin.)

Caramel - Eggs, Flour(gluten), Baking Butter*, Salt, Golden syrup, Sugar, baking powder, Vanilla extract. Caramel Sauce*

Lemon - Eggs, Flour(gluten), Baking butter*, Sugar, Salt, Baking powder, Lemon zest.  Lemon curd - Butter(dairy) , sugar, eggs, lemon juice & Zest.

Chocolate - Eggs, Flour(gluten), Baking butter*, Sugar, Salt, Vanilla, Cream (Dairy) Coffee, Cocoa Powder (Cocoa Powder*, Acidity Regulator: Potassium Carbonates. *Rainforest Alliance Certified).

CAKE CARE

Transport 

Pick up cake from the bottom and not the sides to prevent from damaging the cake. Transport your cake on a flat surface - the boot of the car is best (avoid car seats and laps) In a cool/air-conditioned vehicle. Drive carefully. 

Storage and Serving 

We recommend collecting your cake within 48 hours of celebration date. Cakes are best kept in the fridge as this will ensure your cake is more stable if you need to transport again. For optimum taste, serve your cake at room temperature. 1-2 hours out of the fridge/cool place is best before serving. No direct sunlight. Cakes can be kept up to 5 days or 3 months in the freezer. Know one wants to waste cake! 

Cutting your cake 

Cakes are best cut with a hot, dry, sharp knife. Cut cake into “fingers” instead of “triangles” to get maximum number of portions.