Allergens

At Heavenly Cupcakes I use many ingredients, some of which may cause an allergic reaction when consumed. I would love anyone who loves cake to enjoy my cakes even if they have allergies or special dietary requirements.

I can supply gluten-free, egg-free or nut-free cakes, However I don't have a gluten-free, egg-free or nut-free kitchen and it is possible that traces of these allergens may be present even in my 'free from' products.

The Food Standards Agency (FSA) has sent all food businesses in the UK a list of 14 allergens. In my cakes I use the following: 

Gluten

This is contained in the plain and self-raising flour. I can substitute with almond flour or coconut flour in many of my cakes; both are particularly successful in chocolate cakes. I am happy to make gluten and wheat free cakes. This can be whole cakes, cupcakes or particular tiers. There is a small risk of cross contamination with other tiers when the cake is dismantled and cut by your venue. Should this be a problem, we recommend that you purchase a gift-box of gluten free

cupcakes or a separate gift cake for you or your guest.

Nuts

I no longer use peanuts or cashew nuts in any of my products, and have not used them since acquiring the equipment I currently use for mixing ingredients.

I do use other form of nuts which include ground almonds, hazelnuts, walnuts, pecans and pistachios.

Eggs

These are used in all my cakes, unless a customer specifies that a cake needs to be eggless. This is not a problem;

there are a number of effective alternatives for eggs in most baked goods.

Milk

We use butter, buttermilk, cream, semi-skimmed milk and cream cheese, all of which contain the allergen milk.

Soya

This is contained in the chocolate I use.

Sulphur Dioxide

This allergen is used as a preservative in dried fruits, and in prepared lemon juice. I rarely use either.

SPECIFIC DIETARY PROVISIONS

Vegetarian

All of my cakes are baked using ingredients that are suitable for vegetarians who eat dairy and eggs.

We avoid animal products such as gelatine, sometimes found in food colourings.

Vegan

I am happy to make vegan sponge cakes, but the absence of dairy and eggs from cakes does affect their stability when it comes to stacking them, please contact me to discuss how to incorporate them successfully. Vegan cupcakes are a popular choice for customers who have a handful of vegan guests but would like their main cake to contain dairy and eggs.

Diabetic Cakes

It is not my practice to offer cakes for diabetics, as neither cake nor buttercream is naturally diabetic friendly. I also understand that diabetes is a complex condition and the same ingredients affect different people in dissimilar ways. I am always happy to try and assist you.