New Caked Spring Menu

The trees are starting to bloom with blossom and the daffodils are coming out, so it feels like the perfect time to launch Caked's brand new Spring Menu.

To celebrate Spring, this season's menu is all about florals.

Spring-cake-menu-trio

Lemon & Lavender

Light lemon sponge and zingy lemon buttercream with a subtle hint of lavender, and topped with dried lavender flowers.

Orange Blossom & Thyme

Delicious orange sponge with orange blossom buttercream and thyme leaves.

White Chocolate & Rose

Fluffy white chocolate sponge and white chocolate buttercream with a hint of rosewater, and topped with a dried rose bud.

Spring-cake-trio-above

Treat your colleagues, clients or loved ones to these delicious treats - available as boxes of 6 or 12 mini cakes, or as larger layer cakes for a special celebration. 

The Spring Menu will be available for a limited time only so place your order now! Can't decide which flavour? No problem, mini cakes are available as mixed boxes!

Click here for more details and pricing.

Pimm's Layer Cake in time for Wimbledon

For the next two weeks, I'm looking forward to distracting myself from Brexit Blue's with Wimbledon, which starts today. 

With the sun shining on the first day, I'm hoping each afternoon and evening will be spent with the tennis on and patio doors open, constantly flitting between the kitchen, garden and TV. Heaven.

To celebrate, today I made a Wimbledon-inspired layer cake. 

Wimbledon Pimm's Layer Cake

Layers of the lightest Genoise sponge, filled with Pimm's infused Chantilly cream and Pimm's drenched cut fruit. Topped with piped Chantilly cream and piled high with cut fruit and sprigs of mint.

Wimbledon Pimm's Layer Cake - fruit

Genoise sponge was one of the first cakes we learnt to make during my time at Le Cordon Bleu. The difference now is that I can make it using a mixer without any guilt, unlike at school when we'd have to whisk and whisk until our arms dropped off. Genoise doesn't contain any raising agent, instead incorporating air into the eggs and sugar to create a rise. This makes for an incredibly light sponge, perfect for creamy cakes.

Wimbledon Pimm's Layer Cake Slice

To recreate that woozy feeling from sipping Pimm's and sitting too long in the sun at Wimbledon, I used plenty of booze. So despite the lightness, this is definitely a cake to eat on a lazy afternoon.

So who's for Pimm's?