Catherine Mason Cakes

flavours and fillings

I make all the cakes in my own kitchen at Pauntley using the best ingredients available. All eggs used are free range and ingredients are sourced locally (including some from my garden) wherever possible. To me flavour is just as important as appearance and all my cake recipes have passed a rigorous tasting trial.

Chocolate decorated cakes usually have a coating of chocolate ganache (a mixture of fresh cream and Belgian chocolate), topped with solid chocolate decorations. Both the ganache and decorations can be made from dark, milk or white chocolate.

Iced cakes are usually covered with a layer of marzipan followed by a layer of sugar fondant icing, with decorations made from icing. The marzipan can be left out if desired.

Most cake flavours are suitable both for chocolate decoration or for marzipan and sugar icing. Listed below are the most popular flavours, but if you can't decide why not choose a different flavour for each tier? If your particular favourite isn't here it can usually be accomodated. Call for a chat (01531 829909) or email.

Some of the cakes described feature alcohol as a flavouring but alcohol-free versions of all of them are also available on request.

Traditional Fruit Cake
A popular choice with exceptional keeping qualities. This delicious cake is made to an old family recipe and the fruit is plumped up by soaking in sherry, brandy, rum or whisky (you choose) for up to three days before baking. An alcohol-free version is also available. This cake is usually covered with marzipan and sugar icing. Suitable for the bottom layer of a large tiered cake.
See also Lighter Fruit Cake below.

Chocolate Cake
Quite a dense, moist chocolate cake, this one is very chocolately indeed, helped along by a luscious layering of dark chocolate ganache to intensify the chocolate experience. Home-made raspberry jam added by request - a heavenly combo! This cake is suitable for both types of decoration, chocolate or sugar icing. Suitable for the bottom layer of a large tiered cake.

Victoria Sponge
A lovely traditional sponge cake, kept moist by a light vanilla soaking syrup and layered with vanilla buttercream and homemade raspberry or strawberry jam. This cake is suitable for both types of decoration, chocolate or sugar icing.

Lemon Sponge
A moist and zingy sponge made with fresh lemons (no synthetic flavourings) soaked in a lemon syrup flavoured with Limoncello lemon liqueur and layered with lemon buttercream and homemade lemon curd. This cake is suitable for both types of decoration, chocolate or sugar icing. The cake is also covered with a layer of lemon buttercream before the marzipan and icing are applied.

Orange Sponge
A lovely, tangy orange version of the lemon cake above, I make this with home-made Seville orange marmalade and fresh oranges which give the cake a wonderful intensity of flavour. The orange soaking syrup is flavoured with Cointreau. This cake is suitable for both types of decoration, chocolate or sugar icing. The cake is also covered with a layer of orange buttercream before the marzipan and icing are applied.

Carrot Cake
A moist, dense carrot cake, usually made with home-grown carrots from my kitchen garden, this one has plump raisins and a hint of cinnamon, and is layered with lemon buttercream. Suitable for the bottom layer of a large tiered cake. This cake is suitable for both types of decoration, chocolate or sugar icing.

Coffee Cake
A moist cappuchino cake soaked in a Tia Maria (liqueur) and coffee syrup, layered with delicious coffee buttercream, perfect for the coffee addict! This cake is suitable for both types of decoration, chocolate or sugar icing.

Vanilla Sponge
Perfumed with Madagascan vanilla and soaked in a delicious vanilla syrup, this sponge can be layered either with vanilla buttercream or with creamy chocolate ganache (or both!). Whichever variation you choose it's sure to please. This cake is suitable for both types of decoration, chocolate or sugar icing.

Coconut Cake
A lovely moist cake, rich with finely-milled dessicated coconut, soaked in a syrup infused with Malibu coconut liqueur and layered with coconut buttercream. This cake is suitable for both types of decoration, chocolate or sugar icing.

Lighter Fruit Cake
A lovely fruit cake, actually a Cherry Genoa, for those who prefer a traditional cake but want something a little less heavy. It still has plenty of fruit (pre-soaked in sherry), and also contains ground almonds. Suitable for the bottom layer of a large tiered cake. This cake is usually covered with marzipan and sugar icing.