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 cakes and cupcakes contain dairy (all except for carrot cake use use butter, and many flavours contain MILK), EGGS and GLUTEN (wheat flour). Colourings can cause hyperactivity in children. 

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 always take care to avoid any cross-contamination when packing my boxes if you haven't ordered macarons. 

I like to use ALMOND milk in most of my vegan baking for best results.  I can use oat milk upon request.  My vegan chocolate cake is made with coconut oil. 

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.