Buttercream cakes
Keep somewhere cool, out of direct sun. Best eaten within 3 days of collection or delivery. They don’t need refrigerating, but if you do chill them, bring back to room temperature before serving.
Your safety matters
Allergens & ingredients.
I want everyone to enjoy a slice safely. This page explains the allergens I work with and how to store your cake. If you have a serious allergy, please tell me when you order — and always check the allergen list on the individual cake’s page.
Made in a home kitchen
Every cake is baked in my family kitchen, which also handles nuts, dairy, eggs and gluten. I take great care to clean down between bakes, but I cannot guarantee a cake is completely free from any allergen. If you have a severe allergy, please consider this carefully before ordering.
The 14 named allergens
What the law asks me to declare.
UK food law names 14 allergens that must be declared. My cakes may contain, or come into contact with, any of the following:
- Celery
- Cereals containing gluten
- Crustaceans
- Eggs
- Fish
- Lupin
- Milk
- Molluscs
- Mustard
- Tree nuts
- Peanuts
- Sesame seeds
- Soybeans
- Sulphur dioxide / sulphites
The exact allergens for each recipe — what it contains versus what it may contain — are listed on every individual product page, so you can check before you choose.
Looking after your cake
Storage & “eat within”.
Fresh cream cakes
Must be kept refrigerated and eaten within 24 hours. Fresh cream is perishable — please don’t leave it out of the fridge for long.
Cupcakes & treats
Store in an airtight box somewhere cool and enjoy within 3 days. Postal boxes are best opened and refrigerated on arrival.
Not sure about an ingredient? It’s always best to ask before you order. Get in touch with Nilam and I’ll talk it through with you.