Flavours and Fillings
A cake is for eating! This is the philosophy at the heart of Buns in the Oven. Emily has invested a considerable amount of time sourcing local ingredients that are of the highest quality. She includes local, handmade, organic butter, stone-ground British wheat flour, free range eggs direct from the farm, and vanilla bean paste with seeds and all! This results in Emily’s cakes having a superior taste and texture whilst additionally supporting local, British suppliers.
What also sets Emily’s cakes apart is her fondant icing and marzipan which she hand makes using British sugar rather than the shop bought, readymade icing which is used by the vast majority of other cake makers. Emily knows that these homemade items give a superior taste and provide a fabulous smooth finish which is well worth the effort.
There are two ranges of cakes Emily makes, see below for more details. Emily is always happy to accommodate special requests for your cake and can also cater for any dietary needs.
Whilst Emily always uses Organic butter and flour she is able to source the ingredients to make a fully Organic, Fairtrade cake should this fit into your ethos, just call or email her to discuss your requirements.
Whilst Emily always uses Organic butter and flour she is able to source the ingredients to make a fully Organic, Fairtrade cake should this fit into your ethos, just call or email her to discuss your requirements.
Patisserie cakes
Up to 6 layers of sponge with lots of filling, can be served as a pudding, with a cup of coffee, or enjoyed on their own.
Up to 6 layers of sponge with lots of filling, can be served as a pudding, with a cup of coffee, or enjoyed on their own.
Sponge cakes
At least 3 layers of sponge layered up with fillings and butter creams of your choice.
At least 3 layers of sponge layered up with fillings and butter creams of your choice.