top of page

Flavour Menu

 

All about cake...  All about taste...  All about love...

 

3 FindonPlaceL_Oct2020_393 credits small.jpg

Kasserina's unique flavours

At Kasserina flavour is king.  We offer a wide range of flavours.  

These are tried and tested recipes that our customers (and our family) love.

Many of them have been developed by Kass, and she is often to be found pouring over a new creation.

There's a menu of suggested combinations below, but for the full range (including those extra special fillings)

see the bottom of this page.  If you have a specific request that you don't see, let us know and we can try to create that something special for you.

 

Don't forget, cakes can have different flavoured tiers or even different flavoured layers within them for added interest.

 

 

Naturally sources flavours

Synthetic flavourings are out at Kasserina, where the cakes are created using natural ingredients and the best quality products.  

 

Kass uses real fruit, real chocolate, real coffee, real coconut, etc. to produce our authentic flavours, so a Kasserina cake come without any without any chemical aftertaste.   We believe wholeheartedly that you can taste the difference, and our clients agree.  

 

For example, Kass only uses fully matured vanilla beans, not artificially ripened green beans which give a thoroughly different flavour signature.  If you are a foodie you'll know... not all cakes are created equal.

4d George and Joe-172 credits and testim

Suggested flavour combinations

...but for more options see the price bands below.

 

Classic Victoria Sponge

On the list of crowd pleasers, this one is right up there.  It's popular for a reason.

Soft vanilla sponge, paired with a vanilla bean buttercream and lashings of tasty raspberry jam.

Your guests will know it instantly and it's always been a popular choice.

 

 

 

Lemon Drizzle Cake

The most popular flavour in any cake makers arsenal and always the most popular.  

Real lemon sponge with a tart lemon drizzle, gentle lemon buttercream and zingy lemon curd, yum!

To add a modern twist to a classic, you can add an elderflower drizzle, or switch the lemon curd for Blackcurrant jam.

 

Chocolate Fudge Cake

Rich tasting, but surprisingly light, our chocolate fudge cake has all the flavour a chocolate lover craves.

It's usually paired with a dark chocolate buttercream filling, you can also salted caramel for an extra indulgent touch.

This one is always a big favourite where ever it appears.

 

 

Caramel Biscoff Cake

Mellow caramel sponge with Biscoff crumbs, a caramel buttercream and salted caramel filling.

A huge hit with our clients, this has guests suing up for a slice.

 

 

Cherry Bakewell Cake

A moist almond sponge, with Amaretto drizzle, Amaretto buttercream and a delicious homemade cherry compote.

Always one that clients have raved about, it's a huge hug in cake form.

 

 

 Mojito Cake

From the cocktail range, this lime and mint drizzle cake with a rum kick is a true showstopper.

Can't tell you how many time's I've been asked for this recipe!

 

 

White Chocolate and Raspberry Cake

Vanilla base notes, the sweetness of white chocolate, the sharpness of fresh raspberry...

everything you could ask for in a cake.

This one sells itself.

 

 

Pina Colada Cake

Share that holiday vibe with your guests.

Coconut and pineapple sponge, coconut cream buttercream, a Bounty Bar style filling and a generous hit of coconut rum.

All you need is the sun hat and you're away.

 

 

Slow Roasted Strawberry Cake

If you love a classic cake with a twist, you'll love this.  

Fresh strawberries are elevated in this tasty cake with hits of rich strawberry generously rippled through it.

With vanilla bean buttercream and strawberry jam filling.  A great rounded crown pleaser.

 

 

Red Velvet Cake

An American classic.   Rich vanilla cake with just a touch of chocolate and that signature red tint.

Paired with vanilla bean or white chocolate buttercream.

 

 

Chocolate Guiness Cake

For those who like a dark chocolate cake, a rich chocolate sponge with the stout adding some dark caramel notes.

Matches perfectly with a vanilla buttercream, giving you that visual of the white stout top.

 

Buttercream

Buttercream is a fantastic medium for flavour and combined with sponge can really give you a luxurious hug with each mouthful.

It is the usual filling between layers of sponge cake, and can be combined with other fillings.  It can also be used to cover cakes, sealing in the moisture and giving a beautiful finish to your cake.

 

See below for alternative coverings for your cake.

Standard buttercream is an American style, but you can also choose a super-smooth and fluffy swiss meringue buttercream.

9T 397A5062 watermarked credits small.jp
6 T2 Long-Furlong-Barn-Matt-Badenoch-Pho

Ganaches

Chocolate ganaches are a standard base for a fondant (sugarpaste) covering, as they create a firm structure for the icing, ensuring the shape holds while still being delicious to eat.

 

Standard ganaches are made with high quality dark or white chocolate with cream, but can also be made with buttercreams and can be flavoured with fruit, coffee, etc.  

 

Ganaches are essential under fondant, but for buttercream cakes they can also be useful to support the structure of cakes in warm conditions or when they need to travel.

Ganaches can also be used as a top coat themselves for a less uniform, more industrial/ rustic style.

Fondant Icing

Fondant icing (also known as roll out or sugarpaste) is a smooth dough which is used to cover cakes and make decorations.

 

It is a fantastically adaptable medium, providing the perfect decoration for your cake.  It can be tailored to match a colour, sculpted into gravity defying shapes, smoothed to produce a very clean finish, fashioned into flowers... the possibilities are endless.

Sealed inside a covering of fondant, your luxurious sponge is completely the same as any buttercream covered cake, just with an extra layer of icing on top so, even if you are not a fan of eating fondant, you can have the design you want without compromising on the flavours you love.

Ganache is the standard structural layer under fondant icing, although marzipan can also be used to create that perfect base for a crisp finish.

Please note:  unlike many bakeries, Kass does not use gelatine in her fondant icing so your cake WILL be suitable to serve to vegetarian guests, and also to guests who cannot consume pork or beef products on religious grounds.

 

 

Extra Fillings

Make your cake as gorgeous on the inside as it is on the outside.

 

Adding extra fillings not only adds interest to the look of your cut cake, it adds a whole new level to the flavour profiles you can choose from!

Popular added fillings are salted caramel, fruit curds and jams, boozy compotes, fresh fruit, biscuit crumbs, pralines, toasted nuts, sweets, chocolate shavings and (of course) Nutella.

Cakes can also have an extra boozy element with your favourite spirit or liqueur drizzled into the sponge before covering or added to your buttercream.

Please see below list for pricing.

21768495_1563781053688598_37815127422327

Price bands

Because different recipes take different amounts of work, and some ingredients cost more than others, cake flavours are priced in bands.

Band 1 is for basic sponge recipes.

Band 2 for those that require special processes, nut flours, etc.  

Band 3 is for recipes that involve boozy bits.  

See below for a guide of which flavours belong to which band.  This is not a finite list of flavours though. If there is a flavour you cannot see, please ask.

 

 

Price band 1: as per basic sponge cake quote, eg:
* Vanilla / Victoria sponge
* Chocolate fudge cake
* Lemon / Lemon and elderflower / Lemon and Basil drizzle cake
* Orange / orange spice/ orange and elderflower drizzle cake

* Coffee / coffee and cardamom cake

* Raspberry crush cake
* Red Velvet cake

* Caramel Biscoff cake
* White chocolate and raspberry
* Banana cake

* Chocolate orange cake

* Rosemary cake

 

 

Price band 2: as per basic sponge cake quote, plus £8 per tier / 30 servings, eg:

* Slow roasted strawberry cake
* Blueberry crush cake

* Chocolate & Guinness cake

* Chocolate & dark cherry cake
* Carrot cake

* Baked apple & cinnamon cake

* Lime & rose sponge cake
* Coffee & walnut cake

* Orange & pistachio cake

* Greek honey cake
* Banana & poppy seed/banana and walnut cake

* Lemon & poppy seed drizzle cake
* Lemon & almond drizzle cake
* Baked pear & almond cake
* Coconut cake

* Mango & lime cake
* Slow roasted rhubarb & ginger cake

 

 

Price band 3: as per basic sponge cake quote, plus £11 per tier / 30 servings, eg:

* “Bakewell” almond sponge with Amaretto drizzle

* “Pina Colada” Coconut and pineapple sponge with Malibu drizzle
* “Gin and tonic” juniper cake with Gin drizzle
* “Mojito” lime and mint cake with Rum drizzle

* “Pimms” summer crush cake with Pimms drizzle
* “Black forest gateau” chocolate fudge cake with Kirsch drizzle

Fruit cakes: as per basic fruit cake quote, eg:

* Rich fruit cake with Sherry or Brandy

* Caribbean fruit cake with dark Rum
* Earl grey / English breakfast tea fruit cake

 

 

Optional Fillings, etc., eg:

* Real chocolate buttercreams add £3 per tier
* Lemon curd, salted caramel, nutella, fruit compotes, coconut (bounty style) cream, pralines, etc. add £5 each per tier

* Fresh fruit add £5 per tier

* Home made compotes with boozy boost (eg. dark cherry compote with Kirsche, Apple compote with Calvados) add £8 each per tier

* “Bounty bar” style coconut cream filling add £6

* Alcohol based buttercream (eg. Ameretto, Baileys, rum) add £8 per tier
* Swiss buttercreams (instead of standard American style) add £4 per tier

 

Food preferences / intollerences: 

* for vegan cakes add £3 for each tier / per run of up to 12 cupcakes

* for cakes baked with Gluten Free flour add £4 per tier / per run of 12 cupcakes

Please note: Kasserina is not a Gluten-Free business and, just like and other kitchen that is not 100% Gluten-free only, we cannot accurately claim to make fully "Gluten-free" cakes.  Because of this, our cakes cannot be deemed suitable for those with Celiac disease where the smallest amount of gluten can trigger an auto-immune response. We urge clients to err on the side of caution in all cases.

 

Likewise, nuts and seeds are used in our kitchen so, while we strive to take as much care as we can, we urge clients to take no risks with the health of either themselves or their guests. Please refer to the page entitled "Bake me a cake" for more details.  Thanks x

(Prices correct for Oct 22)

bottom of page