FAQs

 

Where Do we deliver to?

We are based in Fulham, London and happy to deliver to most of southern England. Delivery costs are based upon £0.40 per mile for the return journey from SW6. 

CAN I COLLECT My ORDER?

We are very happy for you to collect celebration cakes, puddings, cupcakes and smaller 2 tiered cakes, but we only offer a delivery service for 3+ tiered cakes because we will need to be there to set up at the venue. please contact us for any queries: info@thehazleburykitchen.com

What ingredients do you use in the traditional cake sponges?

The Hazlebury kitchen like to use unrefined and unprocessed ingredients as much as possible and unless requested otherwise we will always use:

  • Unrefined Cane sugar

Unrefined sugars retain the natural molasses of the sugar cane through a very minimal amount of processing.  It retains a lot of the nutrients present in cane juice. Unrefined cane sugar contains amino acids, minerals and multiple vitamins.  It is made up of sucrose, fructose, and glucose.

We try to avoid using 'brown' sugar which is white sugar with molasses thrown back in.

It creates a subtle caramel taste which tastes delicious and gives a richness of flavour in the sponge and icing, it also leaves a naturally golden coloured cake.

  • ORGANIC raw unrefined cacao powder

Cacao is the purest form of chocolate you can consume, which means it is raw and much less processed than cocoa powder or chocolate bars. Cacao is said to be the highest source of antioxidants and magnesium of all food.

Cacao powder contains more fiber than cocoa powder since more of the nutrients from the whole bean are still intact and is also an excellent source of monounsaturated fats, cholesterol-free saturated fats, vitamins, minerals,  natural carbohydrates, and protein.

We use Cacao powder over cocao powder because of its wonderful nutritional benefits and also because it has not been subjected to heat processing and added sugar and milk fats. It is naturally intensely chocolaty and is not flavoured or diluted with sugar, it creates a silky chocolate flavour throughout the sponge and the icing.

  • Homegrown Eggs

We are lucky enough to have homegrown free range eggs from my mother-in-law, these golden YOLKS make super delicious light sponges.  

What ingredients do you use in the vegan cakes?

most popular ingreditnets are (but not limited to): dates, nuts, Organic raw unrefined cacao powder, cacao nibs, avocado, NATURAL SYRUPS (rice malt & Date), almond milks and coconut yoghurts, Aquafalba (chickpea brine)

DO you make cakes for special dietary requirements

Absolutely! Hazlebury Health specialises in creating beautiful and delicious treats, cakes and wedding cakes that are bespoke to each individuals needs. they can be RAW, vegan, gluten free, dairy free and any combination of these.

Please do get in touch if you do have any allergens or dietary requirements and we can quote for bespoke cakes and creations!

How tall are your individual cakes

Once filled and iced, each celebration cake and wedding cake tier is approximately 5 inches tall made up of 4 layers of sponge. if you desire extra tall tiers for added impact, 7 inch tiers are available (additional cost and not available in fruit).

Health and Safety

For your peace of mind, The Hazlebury Kitchen is a fully registered and inspected food premises with a 5 star rating.

ALLERGY ADVICE

Please do inform us as to the exact nature of your allergy so that we can take all necessary precautions to avoid cross contamination from the allergen.

We use almond milk in most of our vegan cakes - if you are allergic to almonds please let us know so we can offer you an alternative.

Please be aware that whilst your chosen cake will be made with certified vegan ingredients, it will be prepared in a kitchen where animal products are used in other cakes and fillings. 

We follow very strict cleaning procedures and use separate utensils, tea towels etc. for special diets baking. If we use items for both special diets and normal cakes such as cake tins they are placed in the dishwasher on the hottest setting. 

We bake vegan cakes separately from our normal cakes and take all necessary precautions to eliminate cross contamination in accordance with the Food standards agency.

My kitchen contains nuts, coconut, soya, celery, fruits and wheat, so unfortunately I cannot provide cakes to people with any allergies. I do not offer gluten-free, dairy-free or sugar-free products.

NUTS

Please be aware that your cake will be prepared in a kitchen where nuts are used in other cakes and fillings but we take all necessary precautions to eliminate cross contamination from the nuts.

DISCLAIMER

 I am not a DIETITIAN nor a nutritionist. I DO not claim to have any formal medical background and I am not liable, either expressly or in an implied manner, nor claim any responsibility for any emotional or physical problems that may occur directly or indirectly from reading this WEBSITE.

HOw do I store a fruit cake for my 1st anniversary?

If you intend to keep one of the tiers of your wedding cake for a future occasion such as a christening or anniversary, this is easily done.  There are various ways that a fruit cake can be preserved including stripping off the icing and marzipan immediately or freezing the cake.

  • If the cake has been dowelled for stacking or pillars or contains ‘hidden pillars’ through the cake, do not remove the dowels or hidden pillars from the cake.  Similarly do not remove any posy picks that have been put into the cake to hold the stems of flower sprays.  It is very important that the fruit cake is not exposed to the air at all.  Dowels and hidden pillars can be cut down to the same height as the cake to make wrapping easier.

  • Keeping the cake on the board wrap the whole cake (with the board, icing and marzipan, dowels, hidden pillars and posy picks still in tact) in several layers of greaseproof paper.

  • Wrap the whole wrapped cake in tin foil.

  • Store the wrapped cake either in the cardboard cake box provided or in a tin.  Never store it in Tupperware or any air-tight plastic container as this may cause the sugarpaste to sweat and go sticky.