The Handmade Cake Co.

Traditional flapjack made using rolled & jumbo oats.

A light almond sponge, filled and covered with an apricot flavour icing and finished with feathered spirals of apricot jam.

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.

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.

Gluten-free chocolate biscuit base with crunchy cocoa nibs. Layered with waves of chocolate-cherry and vanilla flavour vegan cheesecakes. The cheesecake is whirled with a generous layer of deep red cherry sauce.

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

Individually wrapped. Gluten-free. 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.

A crispy gluten-free biscuit base, topped with an indulgent creamy vanilla cheesecake.

A tangy lemon cheesecake on a crunchy gluten-free biscuit base, with a creamy mascarpone topping, drizzled with a zingy lemon sauce.

Individually baked, gluten free scones with sultanas.

Sweet gluten-free oat crumble puddings with a base of diced apples and toffee sauce.

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.

Fully baked and glazed sultana scones. Suitable for vegans.

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.