A Razzmatazz Cake tastes every bit as good as it looks, and we produce a range of lip-smacking flavours, meaning there is something to suit every taste and occasion.
We freshly bake every cake using only the freshest and finest ingredients, and use no preservatives or additives.
From premium cake flour to the best dairy products and the finest rich Belgian chocolate, we believe that the quality of the ingredients is what sets us apart. Our cakes not only look beautiful but also taste delicious.
We also make fresh in our kitchen, buttercream, ganache & naturally flavoured syrups.
Each handmade sponge cake is covered with a rich, creamy layer of white or dark Belgian chocolate ganache for extra flavour and to ensure a professional, smooth, clean and crisp finish before the fondant decoration is applied.
Essential cake ingredients: Free range eggs, milk, butter, sugar, flour, baking powder, bicarbonate of soda, cocoa powder, Belgian chocolate, buttermilk, sour cream, vanilla extract, lemons, and oranges,
We use almonds in the Amazing Almond cake and the Traditional English fruit cake and peanuts in the Crunchy Chocolate Peanut-butter Caramel cake.
Some of our premium cake flavours contain alcohol; however, it can be omitted if requested.
If you have a unique flavour request not listed here, please ask, and we will see what we can do!
Cake ingredients and mixing bowls on a table
Please note that Razzmatazz Cakes does not work from an allergen-free kitchen. We also prepare cakes containing both tree nuts and peanuts on the premises. Products may also contain or come into contact with WHEAT, GLUTEN, SOYA and other allergens. If you have a severe allergy, or special dietary requirements, please state this before ordering.
Each Razzmatazz Cake is sold with corresponding ingredient and allergen information. However, If you have a severe allergy, you MUST make this known at the point of enquiry. It remains your full responsibility to inform guests of possible allergens. Razzmatazz Cakes is not responsible for any allergic reactions.
Tasty enduring favourites that stand the test of time
A moist Madagascan vanilla sponge layered with vanilla buttercream & raspberry jam.
A moist and zingy luscious lemon sponge cake infused with fresh lemon zest and doused in fresh lemon syrup before being layered with tangy lemon buttercream, adding the right amount of richness and creaminess to balance out the tartness of the lemon.
A rich and decadently moist dark chocolate cake prepared with Belgian dark chocolate layered with chocolate buttercream.
Taste-bud teasing treats and twists on classic flavours
Rich and decadently moist Belgian dark chocolate cake sponges, perfectly flavoured with a generous slug of Bailey's liqueur, are layered with tantalising Bailey's Belgian milk chocolate ganache.
A rich and decadently moist Belgian dark chocolate cake layered with chocolate buttercream, caramel sauce and sea-salt flakes.
A moist Madagascan vanilla sponge soaked in a caramel flavoured syrup, layered with salted caramel sauce and caramel buttercream and sea-salt flakes.
Moist coconut cake layers infused with finely grated lime zest, generously studded with shredded coconut and drenched in a mouth-watering lime syrup, are layered with a citrusy buttercream.
A light yet moist chocolate cake with a subtle hint of rich coffee flavour, this cake is layered with smooth and creamy milk chocolate ganache, perfectly complementing the chocolate and coffee flavours. It's the perfect cake for any chocolate and coffee lover! Coffee liqueur syrup is optional.
Moist and zingy sponges infused with tangy fresh orange zest and Valencian orange oil layered with a luscious Grand Marnier Belgian chocolate orange ganache buttercream.
Moist sponges infused with the subtle nutty taste of ground almonds are layered with fluffy almond buttercream and a morello cherry preserve that adds a burst of tartness—amaretto syrup is optional.
A moist marbled sponge flavoured with Madagascan vanilla is harmoniously blended with a mouth-watering strawberry puree. The sponge is layered with velvety vanilla buttercream and topped off with a generous drizzle of strawberry puree.
Moist coconut cake layers generously studded with shredded coconut are layered with rich, creamy coconut buttercream and tangy raspberry jam.
A moist and zesty lemon sponge soaked and layered with a Limoncello syrup and lemon zest infused Limoncello buttercream.
A moist sponge flavoured with orange zest and Valencian orange oil is liberally doused in a Grand Marnier syrup and layered with Seville orange marmalade and Belgian dark chocolate ganache.
Moist sponge flavoured with lemon zest and elderflower, drizzled with elderflower syrup, layered with blackcurrant jam, and elderflower and lemon buttercream.
Delicately nutty pistachio sponges flavoured with ground pistachios layered with a velvety smooth white chocolate ganache buttercream and tart raspberry puree.
A moist marbled sponge flavoured with Madagascan vanilla is harmoniously blended with a succulent wild fruit puree made from blueberries, blackberries, and redcurrants. The sponge is layered with velvety vanilla buttercream and topped off with a generous drizzle of wild fruit puree.
A moist sponge cake infused with premium matcha powder boasting a vibrant green hue. The soft cake layers are filled with a rich and creamy white chocolate and vanilla buttercream blend. Topping it off is a generous drizzle of succulent strawberry puree, adding a sweet and fruity contrast to the earthy matcha flavour.
This boozy, heady, super-rich fruit cake is bursting with flavour from a blend of spices and dried fruits soaked in white Jamaican rum and sweet sherry for maximum flavour. It is traditionally covered with a layer of almond marzipan and then fondant icing.
This traditional English fruit cake is packed with Courvoisier-soaked fruit, spices and nuts. Traditionally covered with a layer of marzipan and then fondant icing.
Black cake definition-Merriam Webster dictionary
Christmases, christenings, weddings, even wakes, and other celebrations growing up were never complete without a highly revered, rich and decadent, rum-soaked fruit cake taking centre stage on the dining table. Rum cakes are famous throughout the Caribbean, particularly in English-speaking countries like Trinidad, Jamaica, Barbados and Guyana. Food historians believe that British colonialists bought rum cakes to the Caribbean islands during the days of colonialism in the form of Christmas/plum pudding. Subsequently, the Caribbean people added their twist to the Christmas pudding, making black cake what it is today!
The west-Indian rum fruit cake, or black cake as it is also commonly known, is famous for its uniquely boozy, dense texture, dark colour, and rich and robust taste; this is not a cake for the faint-hearted.
Our rich fruit cake recipe is a closely guarded secret passed down through my family's generations. At its heart is dried macerated fruit such as currants, raisins, sultanas, and mixed peel, which we blend finely and then soak in rich sweet sherry and overproof white Jamaican rum for months and often years on end. We then add the fruit mixture to the cake batter, aromatic flavourings, zest, and warm spices. After baking, during the maturation process, we feed the cake with white rum every couple of weeks, ensuring maximum depth of flavour.
Lorelai Gilmore
Razzmatazz Cakes
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