All about cake... All about taste... All about love...
We use the best quality ingredients, as you can taste in every bite!
Our flavourings are natural, not synthetic, real fruit, real chocolate... real love!
use free-range eggs
Unlike many bakeries, our sugarpaste is vegetarian friendly
Please do let us know of any allergies in advance.
Cake comes in many flavours, and here at Kasserina flavour is king.
Popular cake flavours include: Vanilla sponge, Chocolate Fudge cake, Lemon drizzle, Carrot cake, Slow Roasted Strawberry Cake, Lemon and Elderflower, Red Velvet, Caramel Cake, Apple and Cinnamon, Orange Sponge, Lime and Rose Yogurt Cake, Coffee and Walnut, Coffee and Cardamom, Banana, Banana and Poppy seed, Pumpkin Pie, Lemon and Almond, Madeira cakes (Vanilla, Orange, Lemon or Chocolate), Rich Fruit cake, Coconut, Rhubarb and Ginger, Orange Spice, Raspberry Crush, Blueberry Crush, Angel Food, Matcha Tea, Tonka Bean.
These are tried and tested recipes that our customers love. If you have a specific request, do say and we will always try to find that something special for you.
Don't forget, cakes can have different flavoured tiers or even different flavoured layers within them for added interest.
Please see below list for pricing differences between recipes.
Buttercream frosting is a fantastic medium for flavour and combined with cake can really give you a luxurious hug with each mouthful.
We use buttercream between the layers of a cake and as a topping for cupcakes. For cakes finished with buttercream rather than fondant (rollout / sugarpaste) icing, the buttercream goes on the top and sides too.
See below for alternative coverings for your cake.
Popular buttercream flavours include: vanilla bean, dark chocolate, white chocolate, cream cheese, lemon, orange, orange and elderflower, elderflower, fresh strawberry, fresh raspberry, fresh blueberry, caramel, salted caramel, ginger, coffee, peanut butter, crushed Oreos, coconut, Baileys, Ameretto, Chambord, maple, cinnamon, uzu, tonka bean and praline . We always open to developing new flavours though if you have a special request.
We hate synthetic flavouring at Kasserina cakes, so our frostings come without any nasty chemical aftertaste. We use real fruit, real chocolate, real coffee, real coconut, etc. to produce our authentic flavours!
Kasserina only uses fully ripened vanilla beans in our cakes and frostings, NOT under-matured "green" vanilla, which has a very different and distinctly less rounded, more chemical flavour. This "true" vanilla is not the cheap choice, but it's consistantly proven to be the best one for our customers.
Our standard buttercream is an American style, but you can also choose a super-smooth and fluffy swiss meringue buttercream.
The Little Extras
Make your cake as gorgeous on the inside as it looks on the outside.
Here at Kasserina we love to combine flavours to add interest to your cake. It 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, cookie dough, 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.
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, producing affordable bespoke decoration for your cake that can match the theme of your party. 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.
Often chocolate ganache or marzipan need to be used under fondant icing to create a perfect base for a crisp finish, especially in hot conditions.
Fondant comes in many different colours, but essentially one flavour. There are some flavoured ones on the market, which we can bring in for you if you require, but we've not yet found one which we would recommend.
Please note: unlike many bakeries, we do not use gelatine in our 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.
For Chocolate Lovers
We could also cover your cake in dark, milk or white chocolate ganache, tempered chocolate sheets or modelling chocolate decoration.
Alternatively, we can offer chocolate cigarillos, maltesers, kit-kat fingers or other candies to decorate cakes.
The choice is yours.
Chocolate ganache is also a great coating to put under fondant icing. It both tastes great and provides a very crisp base for the fondant which in turn gives a better finish to your cake.
Royal icing is a traditional covering for wedding cakes, but is more usually used these days for piping decorations. It can be coloured and guilded very easily
It can be also used to ice cupcakes for those who prefer it to buttercream.
Royal icing dried hard, contains pasteurised egg whites and can be flavoured with lemon juice.
Marzipan is a traditional covering for fruit cakes, and can used for sponge cakes to give a super crisp finish.
It is used as a barrier between the cake and the fondant icing to give support to the cake and to stop the colour of the cake leaching through to the fondant.
Marzipan is not to everyone's taste, but if you are looking for a very crisp finish to a fondant covered cake it is really invaluable. NB. An alternative to provide this level of finish is white or dark chocolate ganache.
Marzipan is made from almond flour so if you have guests with allergies it is best to check if almonds are suitable for them.
Because different recipes take different amounts of work, and some ingredients costs a little more, cake flavours are priced in bands. Band 1 is for basic sponge recipes. Band 2 for those that have special processes / nuts / 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 drizzle cake
* Orange / orange spice/ orange and elderflower drizzle cake
* Coffee / coffee and cardamom cake
* Raspberry crush cake
* Red Velvet cake
* White chocolate and raspberry
* Caramel sponge cake
* Banana cake
* Chocolate Orange cake
* Pumpkin pie spiced cake
* Madeira cake (vanilla / lemon / orange / chocolate)
* Rosemary cake
Price band 2: as per basic sponge cake quote, plus £6 per tier / 30 servings, eg:
* Slow roasted strawberry cake
* Blueberry crush cake
* Chocolate and Guinness cake
* Carrot cake
* Baked apple and cinnamon cake
* Biscoff caramel biscuit cake
* Maple pecan cake
* Lime and rose sponge cake
* Coffee and walnut cake
* Greek honey cake
* Chocolate and dark cherry cake
* Banana & poppy seed/banana and walnut cake
* Lemon & poppy seed drizzle cake
* Lemon and almond drizzle cake
* Baked pear and almond cake
* Coconut cake
* Slow roasted rhubarb and ginger cake
* Matcha tea cake
Price band 3: as per basic sponge cake quote, plus £9 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 £7 each per tier
* “Bounty bar” style coconut cream filling add £5
* Alcohol based buttercream (eg. Ameretto, Baileys, rum) add £8 per tier
* Swiss buttercreams (instead of standard American style) add £4 per tier
(Prices correct for June 2019)