CAKE FLAVOURS

Cakes are made to be eaten, so here at the Little Kendal Cakery we only use the finest quality ingredients such as real english butter, free-range eggs, Madagascan bourbon vanilla and couverture belgian chocolate.

All of our cakes are covered in a layer of silky white chocolate ganache before being covered in premium swiss made sugarpaste, to give a beautifully smooth finish.

DARK CHOCOLATE & CARAMEL

Rich and dense chocolate mud cake with salted caramel swirl buttercream.

CHOCOLATE FUDGE

Beautifully moist layers of chocolate cake and chocolate fudge buttercream.

WHITE CHOCOLATE & RASPBERRY

Dense white chocolate and fresh raspberry mud cake, layered with white chocolate buttercream and raspberry preserve.

LIMONCELLO DRIZZLE

Layers of limoncello soaked sponge, lemon curd and fluffy limoncello buttercream (contains alcohol).

BANANA CHOC CHIP

Squidgy banana and chocolate cake layered with Peanut butter flavoured buttercream and caramel sauce (contains nuts).

CHERRY & ALMOND

Almond sponge flavoured with and amaretto syrup and layered with fluffy almond flavour buttercream and morello cherry jam (contains nuts and alcohol).

CLASSIC VANILLA

Light vanilla bean sponge layered with vanilla bean buttercream and raspberry preserve.

RED VELVET

The American classic - ruby red buttermilk vanilla sponge with a hint of chocolate paired with vanilla bean buttercream.

STICKY TOFFEE

The cake that thinks it's a dessert. Medjool date and toffee cake with toffee swirl buttercream.

STRAWBERRY & CHAMPAGNE

Our classic vanilla bean sponge flavoured with Marc de Champagne syrup paired with delicious strawberry and champagne conserve and strawberry buttercream (contains alcohol).

CARROT

Lightly spiced with cinnamon and nutmeg and layered with a light orange buttercream

RICH FRUIT

Boozy vine fruit cake fed with brandy, rum or your choice of tipple. This is best ordered 2-3 months in advance to allow the cake to mature and is usually covered in marzipan instead of ganache (contains nuts and alcohol)

Dietary Requirements: We can happily bake nut or gluten free cakes, but they are not suitable for those with allergies rather than intolerances as they are baked in a kitchen where these items are used. We do not cater for dairy or egg free cakes. A full ingredient list for each cake is available on request.

Our home kitchen is fully registered with a 5/5 "Very Good" hygiene award from South Lakeland District Council. We are also fully insured for both product and public liability.

CAKE FLAVOURS

Cakes are made to be eaten, so here at the Little Kendal Cakery we only use the finest quality ingredients such as real english butter, free-range eggs, Madagascan bourbon vanilla and couverture belgian chocolate.

Rich and dense chocolate mud cake with salted caramel swirl buttercream.

CHOCOLATE FUDGE

Beautifully moist layers of chocolate cake and chocolate fudge buttercream.

WHITE CHOCOLATE & RASPBERRY

Dense white chocolate and fresh raspberry mud cake, layered with white chocolate buttercream and raspberry preserve.

LIMONCELLO DRIZZLE

Layers of limoncello soaked sponge, lemon curd and fluffy limoncello buttercream (contains alcohol).

BANANA CHOC CHIP

Squidgy banana and chocolate cake layered with Peanut butter flavoured buttercream and caramel sauce (contains nuts).

CHERRY & ALMOND

Almond sponge flavoured with and amaretto syrup and layered with fluffy almond flavour buttercream and morello cherry jam (contains nuts and alcohol).

CLASSIC VANILLA

Light vanilla bean sponge layered with vanilla bean buttercream and raspberry preserve.

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RED VELVET

The American classic - ruby red buttermilk vanilla sponge with a hint of chocolate paired with vanilla bean buttercream.

STICKY TOFFEE

The cake that thinks it's a dessert. Medjool date and toffee cake with toffee swirl buttercream.

STRAWBERRY & CHAMPAGNE

Our classic vanilla bean sponge flavoured with Marc de Champagne syrup paired with delicious strawberry and champagne conserve and strawberry buttercream (contains alcohol).

CARROT

Lightly spiced with cinnamon and nutmeg and layered with a light orange buttercream

Boozy vine fruit cake fed with brandy, rum or your choice of tipple. This is best ordered 2-3 months in advance to allow the cake to mature and is usually covered in marzipan instead of ganache (contains nuts and alcohol)

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Our home kitchen is fully registered with a 5/5 "Very Good" hygiene award from South Lakeland District Council. We are also fully insured for both product and public liability.

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