Blue Star specialises in a perfected range of delicious cakes, all of which can be made to suit your taste.

All of our cakes can be made into special designs for every occasion- Wedding Cakes, Christenings, Birthdays.... 

Our cakes include:

Our cake range is always expanding.

The Continental
The classic encounter between chocolate and vanilla crema pasticceria layered into an Itailian sponge delicately flavoured with liquore, finished with panna on top and crushed almonds around the side.
Variations include: Ricotta filling, all chocolate or vanilla, no liquore, strawberries and cream.

Bianco e Nero
Profiterole cake or bigne cake. A cake made of bigne covered with chocolate. Originally the coming together of opposites- a light inside and a dark outside- but you can chose the filling and coating you like.
Variations include: Vanilla, chocolate or panna filling inside. White on the outside.

Chocolate sponge
A moist chocolate sponge great for layering with any of our fillings.
Variations include: All chocolate or vanilla filling, no liquore, strawberries and cream, chocolate on the outside.

Croquembouche
A spectacular tower of bigne held together with toffee. Iconic!
Variations include: Vanilla, chocolate or panna filling inside.

​Check out our photo galleries for our great towers of profiteroles!

St Honore'
The patron saint for pastry chefs and bakers- so you know it is special. A flaky puff pastry base layered with vanilla crema pasticceria and Genovese sponge. Topped with panna with bigne round the edge.
Variations: Coat the bigne in toffee or chocolate.

Mud cake
Unmistakably chocolate. A dense, moist chocolate cake layered with chocolate ganache.
Variations include: Panna or more ganache to finish on the outside. 

Black Forest
Cherries come together with panna and settle into a moist chocolate sponge to create a fantastic flavour. Variations: Stick to the script for Black Forest experience.   

Mille Foglie
A "thousand leaves"! Flaky puff pastry layered with our crema pasticceria.
Variations include: Try chocolate inside, crushed almonds on the outside.

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