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Two Tiered Birthday Cake
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Ingredients include:
Free range eggs
Sugar
Unsalted Butter
Self raising flour (with gluten)
Bournville cocoa powder
Dark chocolate (contains milk)
Milk
Vanilla extract
Icing sugar
Salt
Baking powder
Bicarbonate of soda
Renshaw flower modelling paste
Renshaw fondant
Dusting powders.
Possible allergens:
o Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats
o Eggs
o Peanuts
o Soybeans
o Milk (including lactose)
o Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
o Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in the finished product. This can be used as a preservative in dried fruit
o Lupin, which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
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Please allow a minimum of 3 working days for all orders
Delivery to London postcodes only. £5 Cookie Delivery and £25 for Cake Delivery or collect in store for free.
Unit 34 Wimbledon Stadium Business Park, Riverside Road, London SW17 0BA
Are you looking for a delicious, budget cake with wow-factor? Our two-tiered transfer cake is a smart way to make a statement without breaking the bank. The tropical leaf motif bottom tier is fabulously on trend in fashion and interior circles, so is perfect for any fashion-conscious friend or relative.
Choose from our two best-selling flavours, light chocolate sponge with our to-die-for chocolate fudgy buttercream filling, or our mouth-watering vanilla sponge, filled with delightfully light and smooth vanilla butter-icing. Pick the perfect size, provide the details to personalise the top layer and your London address for delivery, or choose to collect from our cake parlour. Ordering your sophisticated tiered birthday cake couldn’t be simpler!
Best before: 5 days from date of delivery.
Check out our quirky handbag and shoe birthday cakes for fashionistas here!
Have a question for us? Call our fashion-conscious cake team on 020 8874 4616.
