Our Cakes

 

Our signature Chocolate

Egg and dairy-free, this cake is a little champion!!  It holds it’s flavour, and stays moist for a few days.   Combined with chocolate ganache & our Bakels Pettinice fondant, it remains egg-free, which is a winner with those who need to avoid egg.  Bear in mind that we also process egg products through our kitchen, so there may be traces of egg in any of our products.

 

Vanilla

Our second most popular cake, the crumb is awesome, it’s extremely vanilla-y, carves up well for sculpted cakes and is a general all round over-achiever.  We love it (actually, it’s my fav!!).  We can also make this gluten free!

 

Lemon

A fabulously flavoursome lemon cake, which holds it’s flavour for quite some time!  Texturally it’s great, moist and ices up beautifully.  Goes well with buttercream or white chocolate ganache.

 

Red Velvet

This one’s a little ripper!  We tested so many different recipes, and didn’t find ONE that ticked all the boxes.  So we took a little of this recipe, and a little of that one, and fiddled with some measurements, and came up with one that we love!  Just dense enough to be comforting, light enough to make the heart soar, beautifully red, slightly chocolatey, and most of all, NOT OILY!!  We love this one too.

 

Champagne

Champagne cake scores well with the ladies.  Rich yellow in colour, it’s fab as something a little different from the norm.  If you like, it can be tinted light pink.

 

White Chocolate Mud

This is another one that took a long time to find a recipe to rave about.  I think we’ve done it though!!  Not too heavy, beautifully flavoured and a great base for our Rainbow Cakes!

 

Chocolate Mud

For a long time, we’ve had a love/hate relationship with chocolate mud.  It’s been temperamental, and difficult to handle.  Sometimes it wouldn’t cook properly, and other times it’d be a delight!  It’s given us so much heartache!  STILL, we want something that’s going to work every time, still taste great and have that density that you expect with a chocolate mud.  After a lot of trial and error, we think this one has it!

 

Ginger Fruit Cake

I really love our signature fruit cake, and it breaks my heart when I can’t find time to make it each Christmas.  Amazingly gingery, and loaded with fruit, it smells super delicious!!  It’s also fabulous gluten free, and makes a wonderful wedding cake.

 

Icings

 

Ganache – White / Milk / Dark Chocolate

Ganache is wonderful!!  Our recipe is made with cream and couverture chocolate, and makes a fantastic base to put fondant on.  A good ganache helps us to attain those sharp edges on your cake, which is a great setting on which to place your decorations.

It’s also our top choice in our changeable Melbourne climate.  One minute it’s freezing (ganache is awesome), the next it’s 40 degrees (ganache is STILL awesome!).  It’s our preference over buttercream to keep your cake holding it’s structure, despite the weather.

While structurally amazing, it’s remarkably versatile in that it comes in white, milk and dark chocolate.  Great for any flavoured cake, for any age customer.  We often recommend that you go with either milk or white chocolate ganache for younger guests, and dark for those chocolate lovers (I’m a dark kind of girl!!).

 

Bakels Pettinice icing

The white (or any colour actually!) icing that will go over your ganache base.  It’s incredibly versatile, and in our case, will be the greater part of your decorations.  We love it.  Having said that, throughout all of history (ok, that might be slightly melodramatic), some people love it and will sneakily pinch if off other’s plates at the wedding, and the rest will peel it off and try to hide it under their plate.  We adore it, mostly for it’s amazing capabilities!

 

Italian Meringue Buttercream

A super silky buttercream, based on an Italian meringue, that you’ll wonder how you ever lived without.  It’s the (not so) secret topping in our cupcake arsenal.  Versatile in flavours, and colours, it’s our buttercream (or butterdream!!) of choice!

 

American Buttercream

This is your reliable, old buttercream, whipped up butter and icing sugar.  It colours up amazingly (oh so brightly!!), and is perfect for parties where allergies might be a concern – class parties for example.

 

Raspberry Jam

As with EVERYTHING in the Dishy Delights kitchen, we make this ourselves!  It’s delicious!!  FULL of raspberries and amazingness.  It makes a fantastic surprise underneath the buttercream on a cupcake, drizzled down a mountain of ganache, slapped between a couple of macarons, or as a layer in your cake.