Petal & Crumb Cakes
(21)
About
Welcome to Petal & Crumb Co ✨ I’m Kayla, a home baker based in Backworth just outside Newcastle specialising in vintage-inspired buttercream cakes.
I’m passionate about using quality ingredients and turning simple ideas into edible art 🍰
When I’m not baking I’m usually on one of my favourite walks at Cragside or at the driving range trying to convince myself I will one day be good at golf ⛳️😅
Capabilities & Pricing
Cakes starting from £35
(Pricing varies on size and design complexity)
Deposit required to secure booking.
Final payment due 48 hours before collection.
Standard lead time is 5 days for orders however, rush orders may be available.
They would be subject to a rush fee. If you require a cake short notice (< 5 days) please send me a message via Instagram (@petalcrumbco) or email (petalandcrumbco@outlook.com) marked "URGENT"!
While I do aim to respond to order requests and queries as soon as possible, please allow for up to 72 hours for a response.
Policies
Cake flavours
- Vanilla
- Chocolate
- Coconut
- Funfetti
Fillings
- Milk Chocolate Ganache
- White Chocolate Ganache
- Raspberry Jam
- Strawberry Jam
- Vanilla buttercream
- Coconut
Collection information
- Cakes are collection only from Backworth, NE27. Exact address is provided upon confirmation of order. Collections are booked in 15-minute time slots and are organised upon confirmation.
Cake Care
🍰🤗 Cake Care Guide🤗🍰
To make sure your cake looks and tastes its best, here are a few simple tips:
✨Always carry your cake box from the bottom and keep the cake level at all times.
✨Transport in an air-conditioned car on a flat surface (such as the boot or floor). Avoid placing the cake on car seats.
✨Keep away from direct sunlight, heat, and moisture.
✨Store your cake in its box in the fridge. Before serving, take it out 2–4 hours ahead so it can come to room temperature.
✨Leftovers should be kept in an airtight container in the fridge and will last up to 3 days.
✨For longer storage, wrap slices well in several layers of cling film and freeze for up to 2–3 month
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