Jason's Celebration Cakes

Cake Information

Here is a guide for slices out of my cakes

 

 

Vanilla Sponge

My genoese vanilla sponge is always
made fresh to ensure a soft, moist
and light texture. It is split and
spread with a homemade
buttercream, whipped from pure
butter and icing sugar. No cake
would be complete without a
generous layer of quality raspberry jam.

Rich Fruit Cake

I still use all natural ingredients including real
butter,dark sugar, flaked almonds, rum and quality
sun dried fruits. I slow bake my cakes in a
lightly steamed oven to ensure a moist and
delicious cake. I always finish my cakes
with marzipan and rolled sugar icing..
Always ensure that you use a sharp cake
knife when cutting.

 Chocolate Fudge Cake

I have developed My chocolate
cake to contain as much chocolate as
I possibly can. This ensures that it
is always moist and rich in flavour. All
of my chocolate cakes are split with a 
layer of pure butter cream whipped
 with chocolate and cocoa.

Cake Fillings, Storage and Shelf Life.

• All cakes should be stored in a cool dark place on a flat sturdy surface.
• Never put cakes in the fridge other than fresh dairy cream cakes.
• Sponge, Chocolate and Carrot cake will keep for one week after delivery.
• Fruit cake lasts perfectly well, wrapped in foil, for months not years.
• My sponge and chocolate cake do not contain nuts but may contain nut traces.
• My fruitcake does contain nuts and alcohol.
• My cakes are made with vegetable fats and contain dairy products.
• I make gluten and dairy free cakes on request