All cupcake and cake flavours contain cereals containing gluten, milk and eggs.

For our cakes (not cupcakes) additional allergens may be present depending on the flavour and these will be notified to you. The fondant and modelling paste used states that it may contain nuts and soy.

We have most common allergens in our kitchen and so cannot eliminate the risk of cross contamination with those allergens (eggs, fish, lupin, milk, mustard, peanuts, sesame, soya, tree nuts, gluten, celery & celeriac, sulphur dioxide and crustaceans).

Our cakes are not suitable for anyone with a nut allergy where the risk of trace nuts being present is not acceptable. We do not have a nut free kitchen and so cannot eliminate the risk of trace nuts being present.

We do not have a gluten free kitchen and so cannot eliminate the risk of cross contamination with gluten. We can make cakes and cupcakes with ingredients which do not contain gluten but anyone eating them must do so in the knowledge that they have not been made in a gluten free environment and so there is a risk of trace gluten being present.

We use professional food colouring in our cupcakes and some colours (E110, E104, E122, E129, E102 and E124) may have an adverse effect on activity and attention in children.  If you required any further information regarding this, or have any questions, please contact us