Cake Flavours
10 flavours for a custom cake, each with the cream it was built for. The flavour never changes the price — the size does, from £100. 3 of the 10 contain nuts in the recipe, and they are marked below.
What are the ten cake flavours?
Each is a sponge and the cream it was paired with, and the pairing is part of the recipe rather than a default you have to accept — cream cheese goes on the carrot and the red velvet because those sponges are spiced and acidic, and a sweet buttercream fights them. The table below has all 10, what each one suits, and which of them carry nuts.
| Flavour | What is in it | Best for | Nuts |
|---|---|---|---|
| Vanilla & Strawberry | Classic vanilla sponge with fresh strawberry filling and vanilla buttercream | A room with children in it | — |
| Chocolate & Salted Caramel | Rich chocolate sponge with salted caramel filling and chocolate buttercream | The safest choice for a mixed party | — |
| Red Velvet | Classic red velvet sponge with cream cheese frosting | A cake that has to look like an occasion | — |
| Lemon & Raspberry | Zesty lemon sponge with raspberry filling and lemon buttercream | After a sit-down meal, and weddings | — |
| Carrot & Cream Cheese | Spiced carrot sponge with cream cheese frosting and walnuts | Adults, and a cake made the day before | Yes |
| Cookies & Cream | Vanilla sponge with crushed cookies and cookies & cream buttercream | Children, and anybody who wanted chocolate | — |
| Coffee & Walnut | Coffee-infused sponge with walnut pieces and coffee buttercream | An afternoon of relatives, never a party of nine-year-olds | Yes |
| Pistachio & Rose | Delicate pistachio sponge with rose buttercream and crushed pistachios | Engagements and anniversaries, if rose is welcome | Yes |
| White Chocolate & Passion Fruit | White chocolate sponge with passion fruit curd and white chocolate ganache | Something sharper than it sounds | — |
| Banana & Toffee | Moist banana sponge with toffee sauce and banana buttercream | Pudding at the end of a meal, eaten the same day | — |
Every one of them contains gluten, egg and milk. The one cake here made without egg or dairy is on the vegan page, and the allergens page covers all fourteen.
Is a flavour the same thing as one of the signature cakes?
No, and the difference decides what you are buying. A flavour is the sponge and cream inside a custom cake: you choose the size, the colours and the decoration, and the flavour goes in. A signature cake — medovik, napoleon, spartak, napoleon’s relatives — is a whole recipe with its own construction, its own number of layers and its own price, and it is not finished to a theme.
So if what you want is a cake that looks like something, start from the flavours above. If what you want is a particular cake, start from the signature menu — thirteen of them, each with a page describing what the layers taste of.
Can you mix flavours in one order?
Across a tiered cake, yes: a tier each, and the two are chosen to be eaten in the same sitting rather than to be interesting on their own. Inside a single cake, no — the layers are built and soaked as one piece, so a half-and-half cake is two cakes with a seam, which is a worse cake than either half.
Cupcakes are where mixing works properly. The minimum is 6 of a flavour, because a flavour is a baked tray rather than a single cake, so a dozen can hold two flavours and two dozen can hold four. A bento is mixed from its own three axes — sponge, cream and filling — which come to 64 combinations, more than anybody needs and the reason the bento page asks what the cake is for rather than offering a menu.
Where should you start?
With who is eating, not with the list. The flavours with pages of their own are the ones people search for by name, and each page says what the cake is actually like rather than what it is called: carrot cake, coffee & walnut cake, banana cake, lemon cake, pistachio cake, cookies & cream cake and salted caramel cake.
Still undecided? The flavour guide asks four questions and gets you to one answer, and the tasting page explains what to do instead of tasting them.
What else do people ask about flavours?
- How many cake flavours do you make?
- 10 for a custom cake, each with the cream it was built for, plus the thirteen signature cakes on the menu, which are whole recipes rather than flavours. A bento can be mixed from its own sponges, creams and fillings, which comes to 64 combinations.
- Does the flavour change the price of the cake?
- No. The size does: from £100 for a 6-inch to £150 for a 10-inch, whichever flavour is inside. The signature menu cakes are priced separately because they are different recipes with different work in them, not different flavourings of the same sponge.
- Which cake flavours contain nuts?
- Carrot & Cream Cheese, Coffee & Walnut, Pistachio & Rose — nuts are in the recipe rather than on top, so there is no version of those without them. Every other flavour is made without nuts in the recipe, in a kitchen that handles them. Our kitchen handles all major allergens (celery, gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites, tree nuts). While we take every care, products may contain traces of allergens.
- Can one cake have two flavours?
- In a tiered cake, yes — a tier each. In a single cake it is one flavour, because the layers are built and soaked as one thing rather than assembled from halves. For cupcakes the minimum is half a dozen of a flavour, so a dozen can be two and two dozen can be four.
- Which flavour should I choose?
- Start from the filling rather than the sponge, because that is what people taste first and remember. If the cake follows a heavy meal, something sharp carries better than something rich; if children are eating, something plain beats something interesting. The flavour guide works through it properly.
- What are your most popular flavours?
- Vanilla & Strawberry, Chocolate & Salted Caramel, Red Velvet — those three are the ones asked for most often. Popularity is a poor guide to your own cake, though: the commonest regret is ordering the flavour everybody else orders instead of the one the birthday person actually likes.