Flavours

​Sponge cakes are infused with a sugar syrup to keep them perfectly moist and delicious.  Flavours are interchangeable and multi tiered cakes can have a different flavour per tier.  Please note that I require at least 8 weeks notice for fruit cakes as they need time to be fed and matured to get the very best flavour. 

I always use real butter, fresh free range eggs and high quality chocolate and fondant.  Each cake is 3-4 layers and approx 4-5" in height meaning that each individual slice is generous.

Classic Vanilla
Delicious vanilla sponge cake infused with sugar syrup to keep it perfectly moist, filled with raspberry conserve and a simple buttercream. Coated in a white chocolate ganache before covering in fondant.

Lemon
Luscious lemon sponge cake infused with a lemon sugar syrup, filled with lemon curd and lemony buttercream.  
Coated in a white chocolate ganache before covering in fondant.

Raspberry
Lovely raspberry sponge cake infused with sugar syrup, filled with a raspberry or vanilla buttercream.
Coated in a white chocolate ganache before covering in fondant.

Chocolate Mud Cake
Perfectly moist and gooey chocolate mud cake, filled with a fluffy chocolate buttercream.
Coated in dark or milk chocolate ganache before covering in fondant.

Coffee
Coffee sponge infused with a coffee sugar syrup, filled with a light coffee buttercream.
Coated in dark or milk chocolate ganache before covering in fondant.

Rich Fruit Cake
Lovely fruit cake soaked in brandy and citrus matured for at least 8 weeks to give the best possible flavour, then coated in marzipan before covering in fondant.

Cakes by Donna Louise has been awarded a 5" rating from South Gloucestershire Council and is fully insured.