All of our bakeries and cafés use free-range eggs

Create a Cake

Create your perfect Patisserie Valerie cake using this easy step-by-step process.
This is an artist's impression of our cakes, the final product may look slightly different.
If you're not sure what an ingredient is, refer to our Glossary

Step 1 - Choose your fillings

About our fillings

Please note that fruit filling, if selected, is only added to the first layer of cream.

SPONGE TYPE
FIRST LAYER CREAM
SECOND LAYER CREAM
FRUIT FILLING (not shown)


Allergen Information

Wheat, Eggs, Milk, Soya

Keep refrigerated
Made in an environment where nuts and sesame are handled.

Ingredient Glossary

Cream Fillings

  • Chantilly Cream - Dairy cream sweetened with sugar
  • Chocolate Cream - Creme St-Honore made with real chocolate
  • Coffee Cream - Coffee flavoured Dairy Cream
  • Crème St-Honore - Dairy Cream and Custard Mix
  • Sabayon Cream - A rich Creme St-Honore, made with egg yolk, sugar and flavoured with Marsala Wine

Fruit Fillings

  • Mixed Berries - Blackberries, blackcurrants, redcurrants, strawberries, raspberries
  • Raspberries - Fresh raspberries
  • Cherries - Whole, pitted black cherries (may contain stones)
  • Strawberries - Fresh strawberries
  • Exotic Fruit - A mixture of fresh fruit, depending on availability

Side Decoration

  • Charlotte Sponge - Fluted or ridged sweet plain sponge with sugar dusting

Toppings

  • Profiteroles - Choux pastry filled with fresh or flavoured cream, and coated with chocolate
  • Dusted Mixed Berries - Berries dusted with icing sugar
  • Glazed Mixed Berries - Berries coated with a clear glaze (suitable for vegetarians)
  • Charlotte Topping - piped St Honore and chocolate cream, whole strawberries, Belgian chocolate sticks and a Belgian chocolate flower
  • Habana - filled Belgian chocolate cups with fresh cream, sabayon cream and chocolate cream decorated with fresh berries

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