Kerry’s commitment to quality and flavour ensures that only the finest ingredients are used and that all produce is freshly baked to order. She uses traditional baking techniques to create deliciously moist cakes and fills them with silky smooth chocolate ganache and quality preserves. Whichever flavour you choose, SugarLily Cakes are made with the love they deserve.

Kerry believes the flavour of the cake should reflect your personality just as much as the design itself and likes to offer the opportunity for you to combine the tastes of your favourite sweet treats to create a cake that is deliciously perfect for you. She generally uses a base of Chocolate, White Vanilla or Caramel Mudcake to begin with, which are all delicious in their pure, unadulterated state, but can also have a twist of flavour added for those that would like something a little extra.
The flavours can be added to the actual cake itself or to the filling and it’s sometimes nice to add a preserve too for an extra dimension. There are so many wonderful combinations to choose from, the list seems endless but here is a list of flavours that work well with the different base cakes to get your tastebuds thinking:

Chocolate: Mint, Mint Choc Chip, Orange (Jaffa), Hazelnut, Coffee, Cherry & Coconut, Banana, Peanut, Coconut & Lime, Ginger & Lime, Red Wine, Favourite Liqueur or Spirit ie Rum, Whisky, Brandy, Baileys, Tia Maria, Cointreau, Grand Marnier, Butterscotch Schnapps etc

White Vanilla: Lemon, Lime, Orange, Strawberry, Raspberry, Raspberry & Coconut, Raspberry & Lemon, Raspberry & Almond, Banana, Coffee, Maple Syrup, Hazelnut, Walnut & Coffee, Rosewater & Pistachio, Pineapple & Coconut, Mango & Coconut, Lime & Coconut, Lime & Ginger, Passionfruit, Pink Strawberry Champagne, Baileys, Rum & Raisin, Peach Schnapps, Butterscotch Schnapps

Caramel: As this has a delicious warm and mellow butterscotch flavour of its own, complementary flavours are best added to the filling. White or Chocolate Ganache with Peanut, Hazelnut, Pistachio, Espresso, Baileys or Banana all work well.

Preserves & Fillings: Strawberry, Raspberry, Pear, Peach, Pineapple & Mango, Black Cherry, Blackcurrant, Kumquat, Orange, Ginger & Orange, Wild Blueberry, Lime & Ginger, Lemon Curd, Passionfruit Curd, Dulce de Leche Caramel, Biscoff Cookie Butter, Nutella, Apple Compote, Pineapple Compote

Here are some combinations for your tastebuds to to consider:

White Vanilla layered with Raspberry Preserve and Lemon Ganache
White Vanilla layered with Lime Marmalade and Raspberry Cheesecake Ganache
White Vanilla layered with Dulce de Leche Caramel and Banana Ganache
White Vanilla with Raspberry Swirl layered with Baileys or White Chocolate Ganache
White Vanilla with Strawberry Preserve and White Chocolate Ganache
Cookies & Cream – White Vanilla with crushed Oreos and White Chocolate Ganache

Banana layered with Vanilla Custard Ganache or with Nutella/Biscoff /Dulce de Leche & White/Milk Chocolate Ganache
Lemon layered with Raspberry/Strawberry/Blueberry Preserve and White Chocolate Ganache
Almond layered with Raspberry Preserve/Orange or Lime Marmalade and White Chocolate Ganache

Pink Strawberry Champagne Mud Cake brushed with Strawberry Champagne Syrup and layered with Vanilla Ganache

Pink Strawberry layered with Strawberry Preserve and White Chocolate or Banana Ganache

Chocolate Orange layered with  Kumquat or Orange & Ginger Preserve and Dark Chocolate Ganache
Chocolate Mint layered with Dark Chocolate Ganache OR Chocolate layered with Mint Choc Chip Ganache
Chocolate layered with Dulce de Leche Caramel/Biscoff and White Chocolate Ganache
Chocolate brushed with Cherry Brandy Syrup and layered with Black Cherry Preserve and Vanilla Ganache
Chocolate or White Vanilla laced with Tia Maria and layered with Espresso, or Vanilla Ganache
Chocolate Mocha layered with Baileys Milk Chocolate Ganache
Chocolate Cherry & Coconut layered with Dark Chocolate Ganache

Coconut layered with Pineapple & Mango Preserve and White Chocolate or  Rum Ganache
Coconut layered with Wild Blueberry Preserve and Lemon Ganache
Coconut layered with Raspberry Preserve and White or Dark Chocolate Ganache

Caramel layered with Espresso Ganache
Caramel layered with Baileys Ganache
Caramel layered with Chocolate & Peanut Ganache
Caramel layered with Banana Ganache

For those who like something a little more traditional you might like to consider Rich Fruit Cake – laced with brandy, nuts, plump dried orchard and vine fruits and molasses for a rich deep flavour or perhaps Carrot Cake – baked with walnuts, vanilla rum soaked sultanas and coconut and infused with a citrus syrup – layered with a White Chocolate or Orange Ganache it is the perfect alternative to a traditional fruit cake and great to serve as dessert