Delicious cakes for every occassion
Ginger & Cacao cakes are made with the finest ingredients, using only free range eggs in our cakes, couverture chocolate in buttercreams and ganaches, whole fruits in reduced sugar jams and compotes, as well as pasteurised egg whites for meringue-based buttercreams.
I also love creating flavour combinations with a nod to my Malaysian-Chinese-Japanese heritage. We were so blessed to have mango trees and passion fruit vines growing in our little garden and I remember the joy of plucking these as they ripen. Rose water and syrup are frequently used in drinks in Malaysia, and it is one of my favourite flavours and you'll see it making an appearance in many of my cakes. Most of my cakes are filled with generous layers of homemade jam or compote as I just love the contrast of textures and colours as you cut and bite into each slice.
The flavours below are available now and all throughout 2020/21, but I am also always available to discuss flavour combinations you love that might not be on my current menu.
The Classics with a touch of G & C flair
Madagascan vanilla bean cake
Strawberry, rhubarb and rose jam
Vanilla Swiss meringue buttercream
Madagascan vanilla bean cake
Raspberry and orange blossom jam
Vanilla Swiss meringue buttercream
Lemon cake
Blueberry, lemon and vanilla jam
Lemon Swiss meringue buttercream
Lemon cake
Raspberry, rose and lemon jam
Vanilla Swiss meringue buttercream
Chocolate cake
Maldon sea salt caramel
Chocolate Swiss meringue buttercream
Chocolate and orange cake
Dark chocolate and mandarin ganache
Chocolate and mandarin Swiss meringue buttercream
Quintessentially Ginger & Cacao
Madagascan vanilla bean cake
Apricot and lavender compote
Orange blossom honey Swiss meringue buttercream
Lemon-curd-thyme cake
Blackberry and lavender jam
Lemon and vanilla Swiss meringue buttercream
Coconut cake
Passion fruit and mango curd
Vanilla Swiss meringue buttercream
Coconut cake
Blackcurrant and sloe gin curd
Whipped caramelised white chocolate ganache
Raspberry and cardamom cake
Raspberry and rose jam
Orange blossom Swiss meringue buttercream
Peanut cake
Black cherry, tonka bean and vanilla compote
Peanut butter buttercream
Allergens
Ginger & Cacao does not operate an allergy-free kitchen. The following ingredients are frequently used in our kitchen:
Wheat (gluten)
Milk and other dairy products
Eggs
Peanuts
Tree nuts (including but not limited to hazelnuts, almonds, pistachios, pecans, walnuts)
Sesame
Soya
It is absolutely crucial that you inform us of any food allergies that you or your guests may have. In some instances, we may be able to discuss allergy-free alternatives. Please note that we reserve the right to decline an order where we believe we are not the suitable supplier for your requirements. If we are able to offer allergen-free alternatives we will take great care when creating our products, however we cannot guarantee that our products are safe for anyone with food allergies and we will not assume liability for any adverse reaction to our products. Please note that where food colouring is used, they may have an adverse effect on the activity and attention in children. By placing your order with us, you agree that you will assume sole responsibility for informing your guests of any potential allergens and food colouring used. Full Terms and Conditions apply.
