23cm - 16 portions per cake45 profiteroles per boxDiameter 23cm - 16 portions per cake

	Fresh bananas on a biscuit base, topped with caramel sauce, finished with fresh cream twirls and milk chocolate flakes.Diameter 23cm - 16 portions per cake
	Diameter 23cm - 16 portions per cake
	Diameter 23cm - 16 portions per cake
	Diameter 23cm - 16 portions per cakeDiameter 23cm - 16 portions per cake

Lady fingers resting on a vanilla sponge base, filled with raspberry mousse, finished with whole raspberries and glazed. Lady fingers resting on a vanilla sponge base, filled with orange flavored mousse, finished with an orange fruit topping.

refreshing lemon mousse mounted on a lemon sponge and shortcrust pastry, smothered with fresh dairy cream, finished with white chocolate chips.

Shortcrust pastry cased filled with lemon custard and crowned with luscious meringue.

Choux pastry cases filled with chantily cream, chocolate sauce comes in separate container.

Vanilla sponge divided by fresh cream and chocolate fudge, finished with parallel lines of fresh cream which are dividied by milk chocolate flakes.

Two layers of carrot and walnut sponge, concealed with passion cream frosting.

Diameter 23cm - 16 portions per cake Diameter 23cm - 16 portions per cakeDiameter 23cm - 14 portions per cake

	Mixed fruit soaked in sherry, topped with vanilla sponge, and crowned with custard and fresh cream, finished with roasted almonds.Diameter 24cm - 12 portions per trifle
	Diameter 25cm - 12 portions per cake
	Diameter 23cm - 16 portions per cake
	Diameter 23cm - 16 portions per cake

Chocolate fudge on a biscuit base, two layers of chocolate sponge divided by strawberry mousse, finished with glazed strawberries and biscuit crumbs.

Profiteroles filled with fresh cream on a shortcrust pastry base, filled with cream patisserie and fruit, covered with real dairy cream, finished with roasted almonds.

Two layers of toffee sponge separated with diced apples, finished with toffee fudge icing.

Fruits of the forest mousse, resting on a vanilla sponge cake, covered with fresh cream and finished with nibbed peanuts and strawberry lines.

Profiteroles filled with fresh cream on a shortcrust pastry base, filled with cream patisserie and fruit, covered with real dairy cream, finished with roasted almonds.

Two layers of toffee sponge separated with diced apples, finished with toffee fudge icing.