Please discuss with me if any special dietary requirements. Cakes can be made gluten free/without nuts by request, however I am unable to cater for all allergens.
Please be aware that although these ingredients can be removed from the cakes, they are still used in our home kitchen, I am not an allergen-free kitchen. I cannot guarantee that any of the cakes are completely free of all traces for people who are highly sensitive.
Main allergens in the Bakery:
- gluten (flour)
- Eggs
- Dairy
- Soya
- Nuts
- Fish (sprinkles)
- Sulphites
**It has been found that consuming some artificial food colours may have an adverse effect on activity and attention in children
My products may contain the following artificial colourings: Sunset Yellow FCF (E110), Quinoline Yellow (E104), Carmoisine (E122), Allura Red (E129), Tartrazine (E102) and Ponceau 4R (E124).
Non-Edible Items
Most cakes contain small proportions of inedible items, it is the clients responsibility to ensure these are removed by your caterer/guests before consumption e.g. support dowels in tiered cakes, ribbon, wires in sugar flowers.
Fresh Flowers should be organic and use no pesticides or treatments. Some flowers can be toxic if digested such as gypsophila, hydrangeas eucalyptus . If you would like these on the cake then artificial flowers are best.
There is a current trend for metallic rod sprinkles. These contain fish gluten and are not suitable for vegetarians, vegans or anyone with fish allergies. To be honest they are not very tasty and should be removed from the cake before eating.
Vegan diets
I am happy to cater for vegan diets using, plant butter, oils, aquafaba and plant milks. The Callebaut chocolate and cocoa, are dark chocolate but made in a factory with other products, so the packaging states ‘MAY contain milk’. As I work from a home kitchen which is not exclusive to Vegan baking, again I cannot guarantee that all bakes are Dairy free.
Rachel Le Page 