There are hundreds of different flavour combinations out there, the world is your oyster (I think I would draw the line at an oyster flavoured cake though!). All of my cakes are also available in tray-bake form which will typically serve 12-14. Here are some of my favourite flavours….
Chocolate Fudge Cake
An awesome chocolatey, fudgy, gooey, indulgent cake – pair it with fresh raspberries to take away some of the sweetness or perhaps drizzled with Baileys! Add chocolate, peanut butter or vanilla buttercream or try a white chocolate ganache.
Traditional Vanilla Sponge
The staple celebration sponge. Lightly textured cake with a touch of Vanilla bean paste – add home-made strawberry jam and vanilla buttercream.
White Chocolate & Raspberry
This flavour combination is very on-trend at the moment. A light sponge with whole raspberries mixed in, filled and covered with a light buttercream flavoured with white chocolate ganache – very indulgent!
Banana & Peanut Butter
Surprisingly moist and full of flavour. Drizzle with salted caramel sauce to create a Banoffee pie effect. Yummy!!
Luscious Lemon Cake
A real hit of lemony flavour in a moist and light cake – pair this with my home-made lemon curd or if that is too much lemon for you, then substitute with elderflower or Earl Grey buttercream. For that Mediterranean touch try it soaked in Limoncello!
Light Fruit Cake
A lighter version of the traditional wedding cake, soaked in Brandy (optional of course!) and covered with golden marzipan and soft icing. My go-to recipe for Christmas cakes.
Black Forest Cake
This is very popular in the Monumental household. Deep chocolate cake soaked in cherry brandy filled with fresh cream and soured cherries. The sponges can be split to create more of a gateaux style celebration cake.
If you don’t like your cake too sweet then this is for you. Beautifully sticky and moist with or without nuts! Filled with my special recipe cream cheese frosting.