i wanted to mix some creativity and luxury into a teacake – whipping up a treat of soft biscuit base, a fresh swirl of marshmallow, oozing soft centre and a delicate layer of hand painted chocolate.
Here’s our selection of sensory teasing flavours with extravagant flourishes. yes, a teacake but one that will bring a few fun and thrills to any teatime!
We love whipping up new flavours and like to mix up our flavours on a regular basis. Please see below for your individual box of teacakes :
Be mine-Champagne Love Heart Teacake - a white chocolate shell, gooey lemon curd centre and sparkling champagne mallow fluff topped with an iconic candy love heart.
Smooth Lover! Salted Caramel Teacake - a milk chocolate shell, rich vanilla pecan nut fluff and a gooey salted caramel centre
With a kiss - Raspberry and Rose- a creamy white chocolate shell, fresh raspberry and rose marshmallow fluff and a rich raspberry jam hand painted with a kiss!
Ooh go on..Melting Chocolate Fondant- a rich dark chocolate with a crisp biscuit base, rich chocolate ganache centre and a gooey chocolate marshmallow fluff. Finished with a drizzle of decadent ruby chocolate.
Be mine:
Biscuit base: gluten free flour. MILK, butter ( DAIRY). golden syrup. brown sugar. Mallow: sugar. invert sugar. glucose.champagne, (FISH) gelatine. sherbert, salt. lemon juice. Gooey Centre: lemon, BUTTER (DAIRY) EGGS, sugar, pectin. White chocolate :Sugar, Cocoa butter, Whole MILK powder, < 1.0% Emulsifier, SOYA)), < 1.0% Natural vanilla flavouring.
Smooth Lover!
Biscuit base: gluten free flour. MILK, butter ( DAIRY). golden syrup. brown sugar. Mallow: sugar. invert sugar. glucose. vanilla, PECAN NUTS, , (FISH) gelatine. salt. lemon juice. Gooey Centre: CREAM (DAIRY) sugar, Salt. Milk chocolate Cocoa mass, milk, sugar, cocoa butter, emulsifier: SOYA lecithin, vanilla extract
Ooh go on.
Biscuit base: gluten free flour. MILK, butter (DAIRY)). golden syrup. brown sugar. Mallow: sugar. invert sugar. glucose. vanilla, chocolate , (FISH) gelatine. salt. lemon juice. Gooey Centre: dark chocolate, CREAM, invert sugar..Dark chocolate: Cocoa mass, sugar, cocoa butter, emulsifier: SOYA lecithin, vanilla extract
With a kiss -
Biscuit base: gluten free flour. Milk, butter (DAIRY) golden syrup. brown sugar . Mallow: sugar. invert sugar. glucose. raspberries, rose oil, ,FISH gelatine. salt. lemon juice. Gooey centre:raspberries, sugar, pectin. White chocolate :Sugar, Cocoa butter, Whole MILK powder, < 1.0% Emulsifier, SOYA)), < 1.0% Natural vanilla flavouring.
Contains NUTS, FISH gelatine, DAIRY, GLUTEN, SOYA.
All our teacakes are hand painted. We only ever use british fairtrade sugar. they are egg white, gluten free and suitable for pescatarians.they are then packaged into our luxe gold foiled boxes- the perfect gift.
The Christmas pudding- a milk chocolate shell, spiced fluff with a brandy soaked fruit centre.
Black Forest Gateaux - a dark chocolate shell - a fruity cherry fluff and a sour cherry centre.
Trifle - a milk chocolate shell, with a light custard fluff and a fresh strawberry jelly with sprinkles.
Profiterole - a dark chocolate shell with a feuilltine and vanillla fluff with a soft dark chocolate ganache and a slick of white chocolate.
Black Forest Gateaux:
Biscuit base: gluten free flour. MILK, butter ( DAIRY). golden syrup. brown sugar. Mallow: sugar. invert sugar. glucose.cherry puree, (FISH) gelatine. salt. lemon juice. Gooey Centre: cherries, sugar, pectin. Dark chocolate :Cocoa mass, sugar, cocoa butter, emulsifier: SOYA lecithin, vanilla extract
Sherry trifle:
Biscuit base: gluten free flour. MILK, butter ( DAIRY). golden syrup. brown sugar. Mallow: sugar. invert sugar. glucose. vanilla, sprinkles, , (FISH) gelatine. salt. lemon juice. Gooey Centre: strawberries, sugar, pectin.Milk chocolate Cocoa mass, milk, sugar, cocoa butter, emulsifier: SOYA lecithin, vanilla extract
Profiterole:
Biscuit base: gluten free flour. MILK, butter (DAIRY)). golden syrup. brown sugar. Mallow: sugar. invert sugar. glucose. vanilla, feuillitive (GLUTEN) , (FISH) gelatine. salt. lemon juice. Gooey Centre: dark chocolate, CREAM, invert sugar..Dark chocolate: Cocoa mass, sugar, cocoa butter, emulsifier: SOYA lecithin, vanilla extract
Christmas Pudding:
Biscuit base: gluten free flour. Milk, butter (DAIRY) golden syrup. brown sugar . Mallow: sugar. invert sugar. glucose. (ginger, nutmeg cinnamon,FISH gelatine. salt. lemon juice. Gooey centre: brandy soaked raisins and currents Milk chocolate shelll (belgian milk (cocoa 33.6%).
Contains NUTS, FISH gelatine, DAIRY, GLUTEN
Autumn Menu
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