Flavours

 

All wedding cakes are baked from scratch using quality ingredients and free range eggs. The finest chocolate is used for a ganache covering and for the smoothest finish Massa Ticino suagarpaste, which is regarded as the best in the business.  The overall result is a flawless finish with the taste to match.

 

Below you'll find the most popular flavours. If your favourite flavour isn't listed, get in touch to discuss your individual flavour preferences.

 

Vanilla

Layers of classic vanilla flavour sponge, sandwiched with lashings of strawberry jam and vanilla buttercream

 

Lemon

Layers of lemon flavour sponge sandwiched with tangy lemon curd and vanilla buttercream

 

Chocolate

Layers of chocolate sponge sandwiched with real chocolate buttercream

 

Chocolate Orange

Layers of chocolate orange flavour sponge sandwiched with real chocolate buttercream infused with orange

 

Salted Caramel

Layers of salted caramel sponge, sandwiched with vanilla, a generous slathering of caramel and a sprinkling of Maldon sea salt flakes

 

Carrot Cakes

Layers of moist carrot cake, sandwiched with vanilla buttercream

 

Red Velvet

Layers of moist red velvet sponge, sandwiched with vanilla buttercream

 

Raspberry and White Chocolate

Layers of raspberry flavour sponge, sandwiched with white chocolate buttercream and raspberry jam

 

All standard wedding cake tiers are four layers tall and coated with white chocolate ganache under a finish of sugarpaste. 

 

 

Allergies

All standard cakes contain gluten and dairy and may contain nuts or traces of nuts. Ollianna Cakes operates from a home kitchen environment, so customers requiring specific allergen free cakes should note that while cross contamination is minimised as much as possible, we are not a certified allergy free workspace. Any orders are taken on the basis that you understand this.