At The Pink Cake Box I believe in only using the very best ingredients in all of my hand baked, delicious cakes. Every cake is freshly made to order and I pride myself on creating scrumptious and indulgent cakes that really taste as good as they look. I use creamy real butter, local free-range eggs, Belgian chocolates, Madagascan bourbon vanilla bean paste, fresh fruit and berries, homemade syrups and curds to name but a few of the delicious things that get packed into the cakes.

All of my cakes contain four evenly torted layers of cake, filled with three generous layers of buttercreams and curds/preserves. Each tier of cake is 6 - 7.5 inches deep. All of my iced and buttercream wedding cakes are first coated with an indulgent layer of Belgian white chocolate ganache and then a layer of buttercream or Swiss fondant icing finished with sharp, smooth edges.

MADAGASCAN VANILLA

Light Madagascan vanilla bean cake layered with raspberry preserve and vanilla bean buttercream

RASPBERRY AND WHITE CHOCOLATE

Moist raspberry and white chocolate mud cake layered with raspberry preserve and white chocolate buttercream

SUMMER BERRY

Moist Madagascan vanilla bean cake infused with raspberries, blackberries, blueberries, redcurrants, blackcurrants, filled with raspberry buttercream

STRAWBERRY AND CHAMPAGNE (C, A)

Soft blush vanilla bean cake with a champagne drizzle syrup, layered with strawberry preserve and vanilla bean buttercream

LEMON AND ELDERFLOWER

Light lemon sponge with an elderflower presse syrup, layered with lemon curd and elderflower buttercream

ZESTY LEMON AND LIME

Lemon and lime zest cake with a lemon drizzle syrup, layered with lime curd and lemon buttercream

ESPRESSO MARTINI (A)

Moist espresso coffee and chocolate sponge cake with an espresso martini syrup drizzle, layered with coffee buttercream

ORANGE AND PASSIONFRUIT

Moist orange zest cake with an orange drizzle syrup, layered with passionfruit curd and orange buttercream

GIN AND PINK GRAPEFRUIT (A)

Light gin sponge cake with a gin drizzle syrup, layered with pink grapefruit curd and buttercream

CARAMEL AND BISCOFF

Moist caramel cake with a dark sugar syrup, layered with Biscoff caramel and vanilla bean buttercream

CHERRY BAKEWELL (N,A)

Light almond and cherry sponge cake with an amaretto drizzle syrup, layered with morello cherry preserve and vanilla bean buttercream

white chocolate and pistachio

White chocolate mud cake layered with pistachio creme and vanilla bean buttercream

CHOCOLATE MUD AND SALTED CARAMEL

Rich chocolate mud cake layered with salted caramel and vanilla bean buttercream

CHOCOLATE ORANGE

Rich chocolate orange cake layered with chocolate orange buttercream

ALLERGEN INFORMATION

All of my cakes contain wheat gluten, eggs and dairy. C in the flavour list is for artificial colourings. A in the flavour list is for cakes containing alcohol. N is for the cake flavour containing nuts.

I can cater to gluten intolerance with my gluten avoided cakes - in which I use gluten free self-raising flour.

Although I am very conscious about cross-contamination and allergy awareness and I will always bake special diet cakes at the start of my baking day, my kitchen is not a certified allergy free kitchen so I cannot definitely guarantee that there will be no dairy, eggs or flour in the cakes as my kitchen handles these products on a daily basis. If you are very highly allergic to any of the above items I suggest that you don't order from me.

I do not offer nut free cakes as my kitchen handles nuts on a regular basis.