This is a guide only and will depend on who is cutting your cake. The numbers of portions listed below, for sponge, are based on a standard 1”x 2” slice and for the fruit cake a 1” x 1” slice.
Approximate portion guide for sponge & fruit cakes
|Round Sponge||Square Sponge||Round Fruit||Square Fruit|
|Size||No of portions||No of portions||No of portions||No of portions|
Classic Magadascan Vanilla
This delicious sponge is baked with vanilla extract and then brushed with vanilla syrup. Layers normally consist of seedless raspberry jam and vanilla buttercream.
Zesty Lemon Drizzle
This cake is baked with fresh lemon zest and then whilst still warm drizzled with luscious lemon syrup. The addition of lemon curd and lemon buttercream makes this cake a real favourite.
A lovely light and moist cake. This cake works well with a plain cream cheese frosting.
Rich Double Chocolate
A light chocolate cake with a rich addition of chocolate ganache both inside and outside. A chocolate buttercream can also be added if required.
A light caramel sponge with a layer of caramel sauce and vanilla buttercream is becoming a first choice with many Brides and Grooms.
This cake is made with fresh orange zest and then drizzled with orange syrup whilst still warm. A vanilla, chocolate or even marmalade buttercream goes well with this sponge.
Loaded brandy Fruit cake
Lovely and rich, the ingredients for this cake are soaked in brandy for several days before baking. Once made the cake can then be made to your requirements by additionally feeding with brandy and covering with marzipan.