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 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 luxury 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 conserve.
A moist and zesty luscious lemon sponge cake flavoured with fresh lemon zest then doused in a fresh lemon syrup before being layered with zingy lemon buttercream.
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
A rich and decadently moist Belgian dark chocolate cake prepared and flavoured with a generous slug of Bailey's liqueur, layered with Bailey's chocolate ganache buttercream.
A moist Madagascan vanilla sponge soaked in a caramel flavoured syrup, layered with salted caramel sauce and caramel buttercream and sea-salt flakes.
A moist and zesty zingy lime sponge studded with shredded coconut soaked in a lime syrup, layered with coconut flavoured buttercream.
A lovely light and moist chocolate cake with a hint of coffee layered with a chocolate buttercream frosting and covered with a milk chocolate coffee ganache. Coffee liqueur syrup is optional.
A moist and zingy orange sponge flavoured with fresh orange zest and Valencian orange oil, layered with a Grand Marnier Belgian dark chocolate orange ganache buttercream.
A light sponge flavoured with a combination of ground almonds and almond extract, layered with almond buttercream and a Raspberry conserve- Amaretto syrup optional.
A light cherry Bakewell flavoured sponge, layered with fluffy vanilla buttercream and a morello cherry conserve - Amaretto syrup optional.
Moist sponge flavoured with Madagascan vanilla and strawberry puree, layered with a vanilla and strawberry rippled buttercream.
Moist ginger flavoured sponge studded with stem ginger pieces, liberally doused with a warming ginger syrup and filled with ginger buttercream.
Coconut sponge flavoured with shredded coconut, layered with coconut buttercream and raspberry conserve.
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, liberally doused in a Grand Marnier syrup, layered with Seville orange marmalade and Belgian dark chocolate ganache.
This boozy, heady, super-rich fruit cake is studded with mixed dried fruits matured in white Jamaican rum and sweet sherry for maximum flavour. 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.