Flavours

Pearl Bakes only use the highest quality ingredients from Madagascar vanilla beans, free range eggs & Belgian chocolate. As a pastry chef the flavour of your cake is as important as the design.
 

Classic Victoria

Moist Vanilla bean sponge layered with vanilla buttercream and raspberry conserve. This cake can be made without raspberry conserve also.

Lemon Curd

Lemon zest sponge layered with lemon buttercream and a tangy lemon curd.

Chocolate

Chocolate sponge layered with a Belgian chocolate buttercream.

Chocolate Salted Caramel

Chocolate sponge layered with chocolate buttercream and salted caramel.

Coffee

Nespresso infused sponge layered with coffee buttercream.

Belgian Chocolate Biscuit Cake

Our signature chocolate biscuit cake with high quality callebaut chocolate, digestive biscuits and maltesers.

Crunchie Chocolate Biscuit Cake

Callebaut chocolate biscuit cake with a mix of digestive and gingernut biscuits and cadburys crunchie.

Rocky Road Chocolate Biscuit Cake

Our signature chocolate biscuit cake with the addition of marshmallows.

Ferrero Rocher Chocolate Biscuit Cake

Our signature chocolate biscuit cake with the addition of Ferrero.

 

 Allergen information:

Please note all our sponge cakes contain wheat, dairy, eggs and are made in a kitchen which uses nut products. Our Belgian chocolate biscuit cake is egg free.

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