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.
Moist Vanilla bean sponge layered with vanilla buttercream and raspberry conserve. This cake can be made without raspberry conserve also.
Lemon zest sponge layered with lemon buttercream and a tangy lemon curd.
Chocolate sponge layered with a Belgian chocolate buttercream.
Chocolate Salted Caramel
Chocolate sponge layered with chocolate buttercream and salted caramel.
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.
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.