List of allergens

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I have been inspected by the council and received my 5-star Food Hygiene rating.  This means that I have appropriate procedures in place to prevent cross-contamination, as well as prepare and store food safely.

Unless requested otherwise, nearly all of my sponges contain dairy (all except for carrot cake use BUTTER and / or MILK), EGGS and GLUTEN. Colourings can cause hyperactivity in children. 

My dairy-free buttercream uses Flora Plant Butter, the ingredients of which vary over time, but currently include COCONUT oil, so all of my bakes have a risk of contamination from this. 

I put WALNUTS in my carrot cake and also - obviously - in coffee & walnut.

The sprinkles and fondant (where applicable) state that they MAY CONTAIN TRACES OF NUTS, and chocolate balls contain MILK and SOYA.  Many sprinkle mixes also contain gelatine (FISH and / or bovine).

Oreos (used in my Oreo buttercream) contain SOYA.

Macarons (purchased as add-ons) contain ALMONDS and EGG. 

I use oat milk  in my vegan cakes.  My vegan chocolate cake is made with coconut oil. All my vegan cakes contain GLUTEN.

I do not make mini cupcakes in gluten-free or vegan options because I cannot guarantee they are free from contamination due to the tins I use.