Caterforce spring cakes

New Caterforce launch selling like hot cakes

A trio of delicious spring cakes have been launched by Caterforce to add to its Chefs’ Selections range.

The cakes – Blueberry and Lemon Trip Layer Cake, Passion Fruit and White Chocolate Cake, and Speculoos Triple Layer Cake – are already flying off the shelves as foodservice members clamour to stock them.

The Blueberry and Lemon Triple Cake is made with free-range eggs and whole blueberries, this light, moist cake is filled with lemon buttercream and blueberry sauce resulting in a fresh zingy flavour. Pre-portioned into 16 slices, the cake is topped with lemon buttercream and hand-finished with white chocolate shavings and freeze-dried blueberries.

Next up is the Passion Fruit and White Chocolate Cake, which is adelicious light sponge cake filled and topped with cream cheese buttercream and passionfruit sauce and decorated with white chocolate shavings. Pre-portioned into 14 slices.

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Last but not least, the Speculoos Triple Layer Cake is made with free-range eggs, filled with Speculoos buttercream and hand-finished with buttercream and Speculoos crumb – and is pre-portioned into 16 slices.

“Designed for our foodservice customers – predominantly restaurants, cafes, pubs and hotels – our three new additions promise to add an element of indulgence to any menu and are available exclusively from our nine member wholesalers,” said Joanna Halucha, Group Buying Own Brand and Technical Manager.

“The cakes launched in April 2022 and sales so far have been fantastic. Customers love that they last for seven days after defrosting and the hand-decorated finish looks like they have been created on the premises, allowing foodservice operatives to wow their customers.

“With top-quality ingredients that taste as good as they look, these cakes are a delight to showcase and have been a huge hit across the group.”

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