Honey Cake
Russian honey cake, medovik, 18 cm. Thin honey layers, light sour cream frosting, rested overnight.
London & Surrey
Menu

Pavlova cake. Crisp meringue shell, soft marshmallow centre, cream and fresh fruit.
Candles
Cake toppers
Cards
Pavlova is the meringue cake named after the Russian ballerina Anna Pavlova, claimed by both Australia and New Zealand and argued over ever since. A crisp meringue shell gives way to a soft marshmallow centre, and it is finished with cream and fresh fruit.
The difficulty with pavlova is the middle. Baked too long and it is a meringue; baked too short and it collapses. It has to be dried slowly and left in the oven to cool, which is the reason a good one is worth ordering rather than attempting on the morning of the party.
Fruit goes on shortly before it travels, so it arrives looking like something rather than sliding off.
Best eaten the day it arrives, since meringue and cream do not sit well together for long. At least 48 hours notice.
Made by hand in Belgravia and delivered across London and Surrey.
Contains:
Important: everything is made in a kitchen that also handles cereals containing gluten, milk, eggs, tree nuts, peanuts, soya and sesame. We cannot guarantee any item is free from traces.
Mike Bakes London, Belgravia, London SW1. info@mikebakes.uk
Russian honey cake, medovik, 18 cm. Thin honey layers, light sour cream frosting, rested overnight.
Bird’s Milk cake, ptichye moloko, 18 cm. Airy soufflé over sponge under dark Belgian chocolate.
Napoleon cake, 18 cm. Crisp puff pastry layers with vanilla custard cream, rested so the layers soften.
Kyiv cake, also spelled Kiev cake. Hazelnut meringue layers, buttercream and chocolate, 18 cm.