Fresh Cream & Buttercream Cakes

Available for local delivery and collection only in Woodford, London.

Freshly baked cakes using natural ingredients, no preservatives and no artificial flavourings – all the goodness for good people.

Choose from a variety of cake styles to suit any occasion! Customise and bespoke any cakes – please note that additional fruits, nuts or flowers are extra costs.

*Bonus tip: Messages on top of cakes are complimentary with any cake chosen, just let me know! 🙂

  • Collection from IG8 (Woodford)
  • Same-day local delivery from IG8 (Woodford) within 8-10miles, delivery cost depend on mileage distance ranging from £5-£10 
  • Orders over £150.00 include free delivery

East-Asian Cake Collection

Prices do not include delivery costs.

Asian Cake Collection

Light, airy and soft sponge cake for a lighter dessert choice.

 8″ Three-layered cake: ~8-12 servings 10″ Three-layered cake: ~15-20 servings
Chinese Sponge cake with Strawberries
(Classic Chinese sponge, fresh cream, strawberry jam and fresh strawberries)		 £55.00 £80.00
Japanese Strawberry Shortcake
(Vanilla genoise sponge, fresh cream, vanilla syrup and fresh strawberries)		 £60.00 £85.00
Mango Cream Cheesecake/ Mango Fresh Cream Cake
(Classic Chinese sponge, mango cheese fresh cream [or just fresh cream], mango compote with fresh mangoes)		 £60.00 £90.00
Matcha and Strawberry Shortcake
(Matcha geniose sponge, fresh cream, matcha syrup and fresh strawberries)		 £65.00 £95.00
Tiramisu Fresh Cream Cake
(Coffee Chinese Sponge, mascarpone fresh cream, espresso ganache, dark chocolate crispy pearls, coffee syrup, dusted with 100% dark cocoa)		 £65.00 £95.00
Ube Mango Fresh Cream Cake
(Ube Chinese Sponge, ube halaya [jam], fresh mangoes, ube fresh cream)		 £65.00 £95.00

Buttermilk Cake Collection

Buttery, crumbly and moist sponge cakes for that indulgent
and rich dessert choice. Additional customisation are extra costs.

 8″ Three-Layered:
~15-18 servings		 10″ Three-Layered:
~25-30 servings
Vanilla buttermilk sponge
Fresh cream + choice of one fresh fruit variety £75.00 £125.00
Vanilla buttercream + choice of one fresh fruit variety £85.00 £140.00
Chocolate buttermilk sponge
Fresh cream + choice of one fresh fruit variety £77.00 £127.00
Chocolate buttercream + choice of one fresh fruit variety £90.00 £150.00

Create your cake

All cake options are available for local deliveries 8-10mile from IG8 or collection in Woodford. CANNOT be posted.

Name
Cake size
Cake Choices


Celebrating the new release of this stunning film @littleamelie.film with Milk Tea Films @milkteafilms , I've created this recipe for you all to enjoy and make with your little ones!

A visually colourful story portraying how a little girl discovers the World's wonders, but has her mind blown away by white chocolate – this recipe is simple, fun and delicious to make that embraces white chocolates sweet and creamy qualities.

🎟️ Get tickets using the link in the MilkTea bio 🎟️

• ✿⁠ •  ✿⁠ •  ✿⁠ •  ✿⁠ •  ✿⁠ •  
Coconut White Chocolate Truffles
(with naturally coloured "sprinkles")

-Recipe-
250g White chocolate (good quality, semi-melted)
100g Coconut cream (or double cream)
25g Unsalted butter (room temp)
30g Toasted desiccated coconut
20g Desiccated coconut with 1/2TSP –
Matcha powder (green)
Tumeric powder (yellow)
Raspberry powder (pink)

-Method-
1) Gently melt the white chocolate a little so some of it is melted.
2) Allow the coconut cream to come to a simmer NOT boiling, and pour over the semi-melted chocolate.
3) Add the butter and gently mix in, in a circular motion from the middle.
4) Add in toasted coconut pieces and gently mix in too. Put clingfilm to touch so it doesn't set a skin.
5) Chill the mix in the fridge overnight or at least 12hrs.
6) Ball up to whatever size you like and set aside. Mix up the powders with the desiccated coconut. Drop the white chocolate balls into the colourful sprinkles and reshape if needed.
7) Serve immediately, keep chilled or gift them to your favourite people to enjoy together! ✨

❄️Lasts 4-5 days in the fridge

Enjoy! 🫶🏻

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Celebrating the new release of this stunning film @littleamelie.film with Milk Tea Films @milkteafilms , I've created this recipe for you all to enjoy and make with your little ones! A visually colourful story portraying how a little girl discovers the World's wonders, but has her mind blown away by white chocolate - this recipe is simple, fun and delicious to make that embraces white chocolates sweet and creamy qualities. 🎟️ Get tickets using the link in the MilkTea bio 🎟️ • ✿⁠ •  ✿⁠ •  ✿⁠ •  ✿⁠ •  ✿⁠ •   Coconut White Chocolate Truffles (with naturally coloured "sprinkles") -Recipe- 250g White chocolate (good quality, semi-melted) 100g Coconut cream (or double cream) 25g Unsalted butter (room temp) 30g Toasted desiccated coconut 20g Desiccated coconut with 1/2TSP - Matcha powder (green) Tumeric powder (yellow) Raspberry powder (pink) -Method- 1) Gently melt the white chocolate a little so some of it is melted. 2) Allow the coconut cream to come to a simmer NOT boiling, and pour over the semi-melted chocolate. 3) Add the butter and gently mix in, in a circular motion from the middle. 4) Add in toasted coconut pieces and gently mix in too. Put clingfilm to touch so it doesn't set a skin. 5) Chill the mix in the fridge overnight or at least 12hrs. 6) Ball up to whatever size you like and set aside. Mix up the powders with the desiccated coconut. Drop the white chocolate balls into the colourful sprinkles and reshape if needed. 7) Serve immediately, keep chilled or gift them to your favourite people to enjoy together! ✨ ❄️Lasts 4-5 days in the fridge Enjoy! 🫶🏻 . .

An artist that became a baker! 🖌️🍞🍰

Before becoming a pastry chef and baker, I trained in a fine art and graphic design background. During my dissertation, where I wrote a complete 10k essay on how you can experience graphic design through the senses, there was one area I couldn't really explore: taste.

– – – How does one TASTE design?

And thus, leading me to where I am today. Exploring pastry and baked goods as design pieces not just aesthetically, but through layers, textures and contrasting flavours.

I believe that good bakes don't always have to look crazy amazing, nor does it have to be so complex I don't actually know what I'm eating; no, unfortunately I'm not that kinda Chef.

To me, a good bake is one that is just tasty, although a lot of work happens BTS:
– to create an enjoyable texture
– good flavour that is naturally elevated
– solid technique to produce a very professional and polished outcome

.
.
✿⁠ 


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An artist that became a baker! 🖌️🍞🍰 Before becoming a pastry chef and baker, I trained in a fine art and graphic design background. During my dissertation, where I wrote a complete 10k essay on how you can experience graphic design through the senses, there was one area I couldn't really explore: taste. - - - How does one TASTE design? And thus, leading me to where I am today. Exploring pastry and baked goods as design pieces not just aesthetically, but through layers, textures and contrasting flavours. I believe that good bakes don't always have to look crazy amazing, nor does it have to be so complex I don't actually know what I'm eating; no, unfortunately I'm not that kinda Chef. To me, a good bake is one that is just tasty, although a lot of work happens BTS: - to create an enjoyable texture - good flavour that is naturally elevated - solid technique to produce a very professional and polished outcome . . ✿⁠