The Menu
Four carefully composed cakes. Each one a complete experience. 3 sponge layers, 2 filling layers, finished in Swiss meringue buttercream.
No. 01
Red velvet sponge: wheat flour, butter, eggs, sugar, buttermilk, cocoa powder, red food colouring, baking soda, white vinegar, salt. Cream cheese filling: full-fat cream cheese, icing sugar, vanilla extract, butter. Strawberry compote: fresh strawberries, sugar, lemon juice. Swiss meringue buttercream: egg whites, caster sugar, unsalted butter, vanilla.
No. 02
Vanilla & caramel sponge: wheat flour, butter, eggs, sugar, vanilla extract, caramel extract, milk, baking powder, salt. Caramel filling: double cream, sugar, butter, vanilla, salt. Biscoff crunch layer: Lotus Biscoff biscuits, caramel. Swiss meringue buttercream: egg whites, caster sugar, unsalted butter, vanilla extract.
No. 03
Chocolate sponge: wheat flour, butter, eggs, sugar, cocoa powder, whole milk, baking powder, bicarbonate of soda, salt. Strawberry compote: fresh strawberries, caster sugar, lemon juice. Fresh strawberry layer: whole fresh strawberries. Dark chocolate ganache: 70% dark chocolate, double cream, butter.
No. 04
