Teacake menus

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 : 

Rice Krispie - a mallow krispie base, punchy passionfruit ganache and vanilla marshmallow- with a bright blue and white chocolate design- you’ll wonder why you haven’t always paired more passion with your krispies. 

Cornflakes- a white chocolate shell featuring the iconic cornflake rooster- inside is a fruity raspberry jam with a malty cornflake fluff

Curiously Cinnamon- the joy of this teacake is the swirl of apple caramel, with a soft cinnamon fluff and it’s delicate biscuit base and a crisp snap of milk chocolate- it’s spicy, baking nectar. 

Coco Pops- a crunchy base of coco pops whipped with a rich chocolate mallow studded with cereal , a rich chocolate ganache and a hand-painted chocolate shell. 

Rice Krispie

Krispie base: Rice, Sugar, Salt, Barley Malt Extract, Niacin, Iron, Vitamin B6, Riboflavin, Thiamin, Folic Acid, Vitamin D, Vitamin B12gluten free flour. MILK, butter ( DAIRY). White Chocolate (Sugar,  Cocoa butter, Whole MILK powder, < 1.0% Emulsifier, SOYA)), < 1.0% Natural vanilla flavouring.)Mallow: sugar. invert sugar. glucose. vanilla (FISH) gelatine. salt. lemon juice. Gooey Centre: Passionfruit purée, cream (DAIRY), glucose , white chocolate. White Chocolate (Sugar,  Cocoa butter, Whole MILK powder, < 1.0% Emulsifier, SOYA)), < 1.0% Natural vanilla flavouring

Cornflakes

Biscuit base: gluten free flour. MILK, butter ( DAIRY). golden syrup. brown sugar. Cornflakes (Maize, Barley Malt Extract, Sugar, Salt, Niacin, Iron, Vitamin B6, Riboflavin, Thiamin, Folic Acid, Vitamin D, Vitamin B12) Mallow: sugar. invert sugar. glucose. vanilla, (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

Curiously Cinnamon

Biscuit base: gluten free flour. MILK, butter (DAIRY)). golden syrup. brown sugar. Mallow: sugar. invert sugar. glucose, vanilla, Curiously Cinnamon (Whole Grain Wheat (37.3%), Rice Flour (28.1%), Sugar, Palm Oil, Glucose Syrup, Bulking Agent: Calcium Carbonate, Maize Starch, Salt, Cinnamon (0.3%), Emulsifier: Lecithin, Antioxidant: Tocopherols, Roasted Barley Malt Extract, Natural Flavouring, Colour: Annatto Norbixin, Iron, Vitamin B3, B5, D, B6, B1, B2, B9) (FISH) gelatine. salt. lemon juice. Gooey Centre: CREAM (DAIRY) sugar,  Salt. Milk chocolate (Cocoa mass, milk, sugar, cocoa butter, emulsifier: SOYA lecithin, vanilla extract.)

Coco Pops

Biscuit base: Rice, Sugar, Glucose Syrup, Fat Reduced Cocoa Powder, Salt, Cocoa Mass, Barley Malt Extract, Flavourings, Niacin, Iron, Vitamin B6, Riboflavin, Thiamin, Folic Acid, Vitamin D, Vitamin B12 Milk,  butter (DAIRY) golden syrup. Mallow: sugar. invert sugar. glucose. chocolate ,FISH gelatine. salt. lemon juice. Gooey centre: chocolate, glucose, cream (DAIRY)  Dark chocolate: Cocoa mass, sugar, cocoa butter, emulsifier: SOYA lecithin, vanilla extract

Contains: NUTS, GLUTEN, FISH gelatine, DAIRY,  SOYA. 

Carrot cake- a spiced mallow fluff packed with grated carrots and raisins, a cream cheese frosting centre, a soft biscuit base and a handpainted milk chocolate shell

Battenberg- those iconic battenrberg squares with a dark chocolate crisp shell, a light almond whipped mallow, a layer of marzipan and an apricot jam centre. 

Raspberry ombré vicky sponge- a creamy white chocolate shell, fresh raspberry and rose marshmallow fluff and a rich raspberry jam.

Purple Lemon & thyme drizzle cake- a delicate whip of lemon mallow fluff, a sprinkling of fresh thyme, a lemon curd centre and a dark chocolate shell. 

Carrot cake:

Biscuit base: gluten free flour. MILK, butter ( DAIRY). golden syrup. brown sugar. Mallow: sugar. invert sugar. glucose. cinnamon, ginger, nutmeg, (FISH) gelatine. salt. lemon juice. Gooey Centre: Cream cheese frosting- sugar, glucose , vegetable oil, vanilla. Milk chocolate Cocoa mass, milk, sugar, cocoa butter, emulsifier: SOYA lecithin, vanilla extract.

Battenberg

Biscuit base: gluten free flour. MILK, butter ( DAIRY). golden syrup. brown sugar. Mallow: sugar. invert sugar. glucose. vanilla, almond NUTS , (FISH) gelatine. salt. lemon juice. Gooey Centre: strawberries  sugar, pectin. Dark chocolate: Cocoa mass, sugar, cocoa butter, emulsifier: SOYA lecithin, vanilla extract

Purple Lemon & thyme drizzle cake.

Biscuit base: gluten free flour. MILK, butter (DAIRY)). golden syrup. brown sugar. Mallow: sugar. invert sugar. glucose. lemon purée,  (FISH) gelatine. salt. lemon juice. Gooey Centre: lemon purée, EGGS, invert sugar..Dark chocolate: Cocoa mass, sugar, cocoa butter, emulsifier: SOYA lecithin, vanilla extract

Raspberry ombré vicky sponge-

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,  SOYA. 

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. 

Champagne Abstract Teacake -  a white chocolate shell, gooey lemon curd centre and sparkling champagne mallow fluff topped with a yellow and pink abstract mottled design. 

Salted Caramel Teacake - a milk chocolate shell, rich vanilla pecan nut fluff and a gooey salted caramel centre speckled with a red and pink spotted design. 

Raspberry and Rose- a creamy white chocolate shell, fresh raspberry and rose marshmallow fluff and a rich raspberry jam hand painted with a swirl.

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.

Champagne Abstract Teacake

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.

Salted Caramel Teacake

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

Melting Chocolate Fondant

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

Raspberry + Rose

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, 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