FAQs

Useful Information

Looking for more information about our products? Check out our list of frequently asked questions below for some quick answers. If you still have something you’d like to know, don’t hesitate to get in touch.

Do you offer gluten free items?

I do offer gluten free options, but the menu items are more limited than that of a normal cake.

Do you make any vegan items?

Unfortunately, Cakes by Xanthe does not currently offer vegan items as most of our cake batters and frostings include butter and eggs.

How do I keep my purchases fresh?

In order to provide cakes of maximum freshness, all cakes are baked within two to three business days of the final assembly. They are stored in a way to prevent any drying out and assembled closer to the time.

What flavours do I offer?

As I create and alter recipes, my range of flavours is constantly expanding, but currently, available flavours include the following.

Cake Flavours:

- classic vanilla -

- zingy lemon -

- rich mud cake (white, milk and dark chocolate) -

- red velvet -

- matcha green tea -

Icing Flavours:

- vanilla Swiss meringue buttercream -

- vanilla American buttercream -

- chocolate Swiss meringue buttercream (white, milk, and dark) -

- lemon Swiss meringue buttercream -

- matcha Swiss meringue buttercream -

- salted caramel Swiss meringue buttercream -

- fondant -

Filling Flavours:

- fresh fruit compote (fruit of choice) -

- jam (rasberry, strawberry) -

- homemade lemon curd -

- cream cheese frosting -

- chocolate ganache (white, milk and dark) -

- salted caramel -

What is the difference with a buttercream and fondant and which should I use?

Depending on your cake idea, the type of covering for your cake might be more easily done in one over the other. For some cakes, however, it does not matter. Generally, people prefer the flavour of buttercream which is much more customisable and less sweet than fondant. Fondant, is good for shaping characters, letters, numbers and other decorations. Fondant holds up better in the heat than buttercream. Buttercream can be used to pipe boarders, cover cakes, etc.

Often a little buttercream or some other kind of frosting will be used to adhere the fondant to the cake.