Fresh Cream Cakes in Bracknell
The signature cakes here are cream cakes rather than buttercream ones: thin baked layers set with dairy cream and left to soak until the layers soften into them. That is what a medovik, a napoleon and a spartak are, from £100.
It matters for two reasons you will meet on the day. A cream cake lives in the fridge and a buttercream cake does not — and a cream cake cannot be themed, coloured or covered, because the cream is meant to be seen in the cut rather than on the outside.
Which cakes here are fresh cream?
| Item | Price |
|---|---|
Classic Honey Cake Thin honey layers, generously soaked in velvety vanilla pastry cream - melt-in-your-mouth perfection. priced by size | £100 |
Napoleon Cake Flaky puff pastry layers with creamy Diplomat filling - an unforgettable treat. priced by size | £100 |
Spartak (Chocolate Honey Cake) Thin chocolate honey layers, generously soaked in velvety vanilla or chocolate pastry cream - melt-in-your-mouth perfection. priced by size | £100 |
Those are three of the thirteen on the signature menu, each with a page describing what its layers taste of. The Eastern European page is the map of the whole line, and a custom cake in one of the ten flavours is buttercream instead.
Tell us what you need
We reply within 24 hours with a price. No deposit is taken until you are happy with the quote.
Not ready to send it? What follows answers most of what people ask first.
How long it takes
7–10 days for a simple design, at least 14 for two tiers.
Sooner is sometimes possible: a rush adds 50% when the notice is under 7 days, if the diary is clear.
In a hurry? Bento cakes take 3–5 days.
Delivery
From £30, quoted by distance from RG12 0UY.
Collection from Bracknell is free — see the areas we cover.
Paying
50% deposit to hold your date; orders under £50 are paid in full.
Balance 3 hours before collection, or cash on the day.
The deposit is non-refundable but transferable with 4 days' notice — full terms.
Fresh cream or buttercream — which do you want?
Not a matter of quality. They are two different materials that fail and succeed at opposite things, and the choice is settled by what the cake has to do rather than by taste. If it must be a colour, hold a shape, stand on a table for hours or carry a theme, it is buttercream. If it will be cut at a table and eaten with a fork, cream is the better cake. The table below is the comparison in full.
| Fresh cream | Buttercream | |
|---|---|---|
| Where it is kept | The fridge | A cool room |
| At its best | A day after it is made | The day it is finished |
| Can be piped and coloured | Barely | Yes, that is the point |
| Takes a theme or fondant | No | Yes |
| Sweetness | Lower; tastes of dairy | Higher; tastes of sugar |
| Stacks into tiers | No | Yes |
| Which cakes here | The signature menu | Every custom and themed cake |
Why do the layers need to soak?
Because they are baked dry on purpose. A medovik layer comes out of the oven thin and crisp, closer to a biscuit than to a sponge, and it is the cream that turns it into cake: over several hours the moisture moves out of the cream and into the layer, and the whole thing settles into something soft that holds its lines when cut. A cream cake eaten an hour after assembly is a stack of biscuits with cream between them.
Which is why these cakes are made the day before they are collected rather than on the morning, and why they are the one thing here that is better on day two. The medovik guide explains the resting in detail, and medovik or napoleon compares the two layerings.
How should a cream cake be served?
Out of the fridge about an hour before it is cut, and cut with a long knife wiped between slices. Straight from the fridge the cream is firm and the flavour is muted; left out all afternoon it softens and the layers begin to slide. An 8-inch cream cake sits comfortably in the hour between those two states, which is most of a lunch.
The cake care page has the rest, including why a buttercream cake wants the opposite treatment, and the freezing guide explains why a cream cake is the worst candidate for a freezer.
What else do people ask?
Allergies? Our kitchen handles all 14 of the allergens UK law requires us to declare, so nothing we bake is free from any of them. What is in each cake, and our hygiene rating.