ALLERGY ADVICE
Please note - Kirsty Rogers Cake Artist is NOT an allergen free kitchen. My kitchen regularly handles all (but not limited to) common kitchen allergens such as milk, egg, cereals containing gluten, soya, nuts, peanuts and sulphur dioxide.
I can offer reduced gluten cakes and I do my best to minimise risk, however, I cannot guarantee that cross contamination will not occur. I do not make vegan / eggless cakes.
​
Below are the core flavours that are currently offered. However, if there is a flavour that you are particularly interested in having, I am more than happy to discuss this at the wedding cake consultation. I regularly trial new flavours, so providing there is enough time for me to trial your requested flavour, then it is certainly possible.
Victoria Sponge – light vanilla sponge, filled with strawberry jam and vanilla buttercream
​
Raspberry and White Chocolate – raspberry studded sponge, filled with raspberry jam and smooth white chocolate buttercream
Almond Cake – moist almond cake, filled with raspberry jam and vanilla buttercream
​
Carrot Cake – lightly spiced carrot cake, filled with vanilla or cinnamon buttercream (addition of walnuts and/or raisins is possible)
Almond Cake – moist almond cake, filled with raspberry jam and vanilla buttercream
​
Salted caramel cake - caramelly brown sugar sponge, filled with salted caramel sauce and vanilla or caramel buttercream
Lemon Drizzle – tangy lemon drizzle sponge, filled with zesty lemon curd and vanilla buttercream
Chocolate Fudge Cake – indulgent chocolate sponge, filled with decadent dark chocolate buttercream
Black Forest Cake – chocolate fudge cake, filled with black cherry filling and vanilla buttercream
​
Coffee Cake – light coffee sponge, filled with coffee buttercream
​
