Victoria Sponge or Genoese Sponge
Dark chocolate cake filled with milk chocolate ganache.
Dark chocolate cake filled with white chocolate ganache.
Dark Chocolate cake filled with Madagascan infused ganache topped with your choice of chocolate bar/treat.
Dark Chocolate cake filled with toasted almond butter cream.
Dark chocolate cake, soaked with Amaretti liquor, filled with hazelnut and milk chocolate ganache.
Dark chocolate cake filled with milk chocolate ganache and fresh raspberries. NB Needs to be kept in the fridge, cant have an icing design
Victoria Sponge or Genoese Sponge
Vanilla cake filled with Madagascan vanilla butter cream and raspberry jam.
Vanilla cake filled with passion fruit butter cream and passion fruit compote.
Loaf tins, traybakes, cupcakes or gateaux
Lemon and Poppy seed cake filled with white chocolate ganache and lemon curd.
Carrot cake filled and topped with Madagascan vanilla and cream cheese buttercream topped with hand made fondant carrots NB Needs to be kept in the fridge, cant have an icing design
Red Velvet Cake filled with Madagascan vanilla and cream cheese buttercream. NB Needs to be kept in the fridge, cant have an icing design
Spiced Apple cake filled with toffee and calvados butter cream
Espresso sponge cake filled with mocha buttercream coated in walnuts and topped with crisp chocolate coffee beans. (Walnuts optional)
Biscoff Drip Cake with Brown Sugar Sponge, Biscoff Buttercream, White Chocolate Ganache, and a Biscoff Drip. Victoria Sponge, Genoese Sponge or Cupcakes
Victoria Sponge or Genoese Sponge. It is not recommended to cover these cakes in icing as they will need to be kept in the fridge, the icing is hygroscopic and will absorb the moisture and melt into a gooey mess!!!
Vanilla cake filled with fresh whipped cream, passion fruit and milk chocolate chips.
Dark chocolate cake soaked with kirsch, filled with kirsch marinated cherries, kirsch whipped cream and dark chocolate ganache
Vanilla cake filled with white chocolate ganache and fresh raspberries
Vanilla cake filled with blueberry and white chocolate butter cream.
Vanilla cake filled with fresh whipped cream, fresh fruits (berries, passion fruit, mango, pineapple) and milk chocolate chips.
Zingy Lemon Cake filled with raspberry Chantilly cream, topped with raspberries and white chocolate cigarillos
Vanilla cake filled and topped with Chantilly cream and fresh strawberries.
Here you will find beautifully hand crafted wedding cakes designed especially for you by Lesley Retallack to compliment your "Perfect Day"
This is also "THE" place to order your very own personalised celebration cakes for all occasions.
Lesley prides herself on her ability to design virtually any cake for any occasion and she will work wi
Here you will find beautifully hand crafted wedding cakes designed especially for you by Lesley Retallack to compliment your "Perfect Day"
This is also "THE" place to order your very own personalised celebration cakes for all occasions.
Lesley prides herself on her ability to design virtually any cake for any occasion and she will work with you to ensure you have the perfect cake for your event.
In addition to custom cake designs she regularly designs cakes for: Birthdays, Anniversaries, Christenings, Christmas, Corporate events, photo cakes, fundraising events, weddings and everyday sweet treats
Here you will beautifully find hand crafted wedding cakes designed especially for you by Lesley Retallack to compliment your "Perfect Day"
My name is Lesley Retallack and I am a fully qualified C&G 706-1, 2 & 3 Chef with over 35 years' experience in all aspects of the culinary arts, up to a PGCE level, working in hotels and restaurants across London, Bath, Exeter, Taunton and Cornwall
I have also taught for 21 years in FE and demonstrated to 1,000’s of students the art of s
My name is Lesley Retallack and I am a fully qualified C&G 706-1, 2 & 3 Chef with over 35 years' experience in all aspects of the culinary arts, up to a PGCE level, working in hotels and restaurants across London, Bath, Exeter, Taunton and Cornwall
I have also taught for 21 years in FE and demonstrated to 1,000’s of students the art of sugar-craft and baking throughout the SW for schools, colleges, the WI, Demonstration theatres at exhibitions, Hen days, children's summer schools and privately at AHoC headquarters .
#bakery #cake #cupcakes
Our cakey responsibility -
We use fresh, high quality and wherever possible locally sourced ingredients, e.g. free range eggs*, butter and non-hydrogenated fats, our chocolate is the highest quality Callebaut 811.
We are registered with the local authority and follow government guidelines for food hygiene at L2 C&G.
With every order you w
Our cakey responsibility -
We use fresh, high quality and wherever possible locally sourced ingredients, e.g. free range eggs*, butter and non-hydrogenated fats, our chocolate is the highest quality Callebaut 811.
We are registered with the local authority and follow government guidelines for food hygiene at L2 C&G.
With every order you will receive an allergen certificate that also tells you how to store and the best before date
All of our packaging is responsibly sourced from sustainably planted trees and fully recyclable.
Cakes, bakes and cupcakes made with 100% love in our bakery and studio
*Please see T&C for an update on this
#bakery #cake #cupcakes
Please add your details for updates on new tutorials, workshops, sales, discounts and more