The Handmade Cake Co.

Traditional flapjack made using rolled & jumbo oats.

Bramley apple filling between two layers of butter shortcake, sprinkled with demerara sugar.

A moist sponge filled with a light chocolate ganache topped with a dark chocolate ganache and decorated with ganache piping.

Buttery shortcake base, layered with crushed black cherries. Topped with an almond sponge & finished with flaked almonds.

Chocolate sponge, filled with a cherry buttercream & cherry filling. Topped with a chocolate ganache, milk chocolate flakes & dried cherry pieces.

Moist fudge brownie finished with chocolate chips.

Light sponge filled with buttercream & raspberry jam, dusted with icing sugar.

Sticky caramel sandwiched between a shortcake base & Belgian milk chocolate topping.

Sticky caramel sandwiched between a gluten free shortcake base & Belgian milk chocolate topping.

Moist carrot & walnut sponge, covered with a full fat soft cheese icing & decorated with grated walnut.

Indulgent, smooth, gluten free fudge brownies.

Moist sponge filled & topped with chocolate buttercream icing & sprinkled with white & milk chocolate shavings. .

Crushed digestive biscuits, sultanas, walnuts & cherries bound together in a chocolate fudge mixture. Topped with plain chocolate & finished with a milk chocolate drizzle.

All-butter vanilla & cinnamon sponges, swirled with sultanas. Topped with crunchy sugar pieces & drizzled with a fondant icing.

Buttery shortbread made to a traditional recipe & sprinkled with sugar.

Moist coffee sponge, filled & topped with a coffee icing, decorated with a cappuccino drizzle & finished with chopped walnuts.

Hand-piped cupcakes. 4 Belgian chocolate, 4 Sicilian lemon, 4 carrot & mascarpone, 4 red velvet.

A golden sponge with English tea & bergamot flavouring, laced with Earl Grey tea infused sultanas. Topped & filled with a creamy buttercream & sharp blackcurrant jam.

Moist, gluten free coffee sponge, filled & topped with coffee icing. Decorated with milk chocolate flakes.

Individually wrapped. Sticky caramel sandwiched between a shortcake base & Belgian milk chocolate.

Moist, gluten free carrot & walnut sponge, covered with a full fat soft cheese icing & decorated with nibbed walnuts.

Gluten-free chocolate sponge, filled with a chocolate buttercream icing with milk chocolate chips. Topped with chocolate buttercream icing.

Gluten free lemon sponge with nibbed sugar, drizzled with lemon syrup & decorated with lemon icing.

Individually baked, gluten free scones with sultanas.

Light, gluten free sponge, filled with buttercream & raspberry jam. Sprinkled with caster sugar.

Raisins, dried apricots, pumpkin & sunflower seeds in a buttery oat slice.

A spicy apple cake with sultanas & walnuts filled with buttercream & blackcurrant jam & finished with flaked almonds & an apricot glaze.

Light lemon sponge drizzled with zingy lemon syrup & topped with fondant icing.

Lemon sponge with nibbed sugar, drizzled with lemon syrup & decorated with lemon icing.

Crushed biscuits, rolled oats & pecan nuts wrapped in a maple flavoured syrup, melted caramel & mallow, covered in a plain chocolate.

Chocolate sponge, filled with a mint buttercream & studded with milk chocolate chips. Topped with mint buttercream & sprinkled with milk chocolate flakes.

Shortcake base spread with raspberry jam, finished with a toasted coconut topping.

Red vanilla cake with a hint of chocolate, topped with vanilla cream cheese icing & a sprinkling of red sponge crumb.

Rich fruit cake with vine fruits, mixed peel & cherries, glazed with apricot jam.

Digestive biscuits, mini marshmallows & raisins, bound together in a chocolate fudge mixture & topped with icing sugar.

Shortcake base, topped with a sticky caramel with nuts & undertones of smoked sea salt. Finished with a glossy milk chocolate drizzle.

Fully baked scones with sultanas.

Moist toffee sponge filled with a layer of toffee sauce & topped with toffee icing. Finished with a toffee sauce drizzle & a sprinkling of toffee pieces.

Three layers of coffee sponge, filled & topped with a coffee fudge icing & finished with chopped walnuts.

Triple layer sponge filled with buttercream & raspberry jam in each layer, dusted with icing sugar.

A vegan, gluten free slice, sandwiching a sticky blackcurrant jam between a shortcake base & crunchy oaty crumble.

Crushed digestive biscuits, walnuts, cherries & cranberries bound together in a white chocolate fudge mixture, topped with white chocolate & cranberries.

Light zucchini sponge, filled with a lemon & lime curd. Covered with a soft cheese & lime icing, finished with chopped pistachios.