Cake Flavours
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!
- Please note Razzmatazz Cakes does not offer cream cheese or fresh cream as a filling or frosting.
- Please note, Razzmatazz Cakes does not make cupcakes, naked or buttercream decorated cakes.
- Please note, Razzmatazz Cakes does not offer egg-free or gluten-free cakes.
black cake; a rich, dark cake of Caribbean origin containing dried or candied fruit soaked in rum or brandy and spice.
Black cake definition-Merriam Webster dictionary
Jamaican Rum Rich fruit cake/black cake
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.
IF EATING CAKE IS WRONG I DON'T WANT TO BE RIGHt.
Lorelai Gilmore