Insect Cake
Insect Cake
Insect Cake

Insect Cake

Hand-delivered across London & Surrey

This high-protein cricket flour insect cake isn't for everyone, but it IS delicious (if you are a bit of a daredevil...on a bushtucker trial...and a fan of Bear Grylls).

£100.00

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Cake Sponge: Made with a blend of high-protein cricket flour and plain flour, this cake comprises two fluffy sponges flavoured with chocolate.

Frosting: Silky smooth vanilla Swiss meringue buttercream.

Decoration: Buttercream swirls with a mix of roasted edible insects including crickets, mealworms and locusts.

Inspired by the adventurous spirit of bushtucker trials and survival experts like Bear Grylls, this cake is not for the faint-hearted but promises a unique and high-protein indulgence. My husband challenged me to make it without grimacing and the challenge was not only accepted, but also triumphed.

The Insect Cake is perfect for those who love to try new things and aren’t afraid to push culinary boundaries. It's for the daredevils. It’s a cake that challenges twee cakey conventions while delivering a delicious, protein-packed experience.

What makes this cake truly special is its blend of high-protein cricket flour, combined with decadent chocolate sponge and smooth vanilla Swiss meringue buttercream. Topped with roasted edible insects like crickets, mealworms, and locusts, this cake offers a daring treat like no other. It's sweet with a touch of savoury crunch and is unexpectedly very well balanced.

Ideal for adventurous eaters, foodies with a taste for the unconventional, or as a daring conversation starter at parties. It’s also perfect for eco-conscious individuals looking to explore sustainable protein sources.

If you're ready to step out of your comfort zone and try something truly wild, the Insect Cake is your chance. Savour the unexpected, and let this daring creation surprise you with its delicious flavours and eco-friendly twist.

Chocolate Sponge: Flour (wheat, gluten), sugar, egg, milk, cocoa, cricket flour*, sunflower oil, baking powder, sodium bicarbonate (raising agent: E500), instant coffee granules, vanilla extract.

Buttercream: Sugar, egg white, butter (milk), vanilla extract, salt.

Decorations -

Crickets*, Mealworms*, Locusts*

* people allergic to shellfish and crustaceans might also be allergic to insects.

*The colours used across the entire icing colouring range may include the colours E102, E104, E110, E122 & E129 - which may have an adverse effect on activity and attention in some children.

All products are produced on premises handling eggs, gluten, nuts, peanuts, milk, sesame and soya hence may contain traces. Please note cakes may contain cocktail sticks and dowelling for support.

Allergens: 🌾 Wheat (gluten), 🥚 Eggs, 🥛 Milk (dairy), 🌱 Soya, 🥜 Nuts and Peanuts. All our cakes are handmade in a kitchen that handles these allergens every day.

For this reason, we cannot in good faith label any cake as truly “free-from” or vegan — achieving that level of separation would require entirely separate premises. If you have a severe allergy, we recommend speaking to us before ordering so we can advise you personally.

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Portion Guide

Cake Delivery
London Delivery Surrey Delivery

Cake Care

Cake Care

Shelf life: All cakes are baked fresh to order. Most keep five days from delivery. Certain elements, such as doughnuts, are best within one to two days.

Storage: Wrap the box in cling film for freshness. Refrigerate if not serving the same day. See our cake storage and shelf life guide.

Serving: Bring the cake to room temperature before serving. Allow about three hours out of the fridge. This ensures a softer texture and fuller flavour.

Shelf life: All cakes are baked fresh to order. Most keep five days from delivery. Certain elements, such as doughnuts, are best within one to two days.

Storage: Wrap the box in cling film for freshness. Refrigerate if not serving the same day. See our cake storage and shelf life guide.

Serving: Bring the cake to room temperature before serving. Allow about three hours out of the fridge. This ensures a softer texture and fuller flavour.

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This high-protein cricket flour insect cake isn't for everyone, but it IS delicious (if you are a bit of a daredevil...on a bushtucker trial...and a fan of Bear Grylls).

Inside Scoop

Cake Sponge: Made with a blend of high-protein cricket flour and plain flour, this cake comprises two fluffy sponges flavoured with chocolate.

Frosting: Silky smooth vanilla Swiss meringue buttercream.

Decoration: Buttercream swirls with a mix of roasted edible insects including crickets, mealworms and locusts.

From the Chef

Inspired by the adventurous spirit of bushtucker trials and survival experts like Bear Grylls, this cake is not for the faint-hearted but promises a unique and high-protein indulgence. My husband challenged me to make it without grimacing and the challenge was not only accepted, but also triumphed.

The Insect Cake is perfect for those who love to try new things and aren’t afraid to push culinary boundaries. It's for the daredevils. It’s a cake that challenges twee cakey conventions while delivering a delicious, protein-packed experience.

What makes this cake truly special is its blend of high-protein cricket flour, combined with decadent chocolate sponge and smooth vanilla Swiss meringue buttercream. Topped with roasted edible insects like crickets, mealworms, and locusts, this cake offers a daring treat like no other. It's sweet with a touch of savoury crunch and is unexpectedly very well balanced.

Ideal for adventurous eaters, foodies with a taste for the unconventional, or as a daring conversation starter at parties. It’s also perfect for eco-conscious individuals looking to explore sustainable protein sources.

If you're ready to step out of your comfort zone and try something truly wild, the Insect Cake is your chance. Savour the unexpected, and let this daring creation surprise you with its delicious flavours and eco-friendly twist.

Ingredients

Chocolate Sponge: Flour (wheat, gluten), sugar, egg, milk, cocoa, cricket flour*, sunflower oil, baking powder, sodium bicarbonate (raising agent: E500), instant coffee granules, vanilla extract.

Buttercream: Sugar, egg white, butter (milk), vanilla extract, salt.

Decorations -

Crickets*, Mealworms*, Locusts*

* people allergic to shellfish and crustaceans might also be allergic to insects.

*The colours used across the entire icing colouring range may include the colours E102, E104, E110, E122 & E129 - which may have an adverse effect on activity and attention in some children.

All products are produced on premises handling eggs, gluten, nuts, peanuts, milk, sesame and soya hence may contain traces. Please note cakes may contain cocktail sticks and dowelling for support.

Dietary & Allergen

Allergens: 🌾 Wheat (gluten), 🥚 Eggs, 🥛 Milk (dairy), 🌱 Soya, 🥜 Nuts and Peanuts. All our cakes are handmade in a kitchen that handles these allergens every day.

For this reason, we cannot in good faith label any cake as truly “free-from” or vegan — achieving that level of separation would require entirely separate premises. If you have a severe allergy, we recommend speaking to us before ordering so we can advise you personally.