Always and Forever You’re Beautiful To Me
Hand crafted sugar hydrangea flower heads and tiny daisies with pearly centres tumble from top to bottom of the cake making a delicate and pretty feature. These flowers can be made in a colour to suit your wedding theme and we can also add seasonal leaves. The satin ribbon at the base of the base of each cake complements the flower colour on the cake. To add a little bit of glamour there are piped pearls on each tier. The cakes can be coated white or cream.
Flavour – For standard and large options you can choose to have your cake all in one flavour or two different flavours. The bottom tier will be your first choice and the top two tiers will be your second choice. For the petite option you are only able to order the cake in one flavour. Please note that you are not able to choose the fruit option for your top two tiers if choosing any of the other flavours for your bottom tier.
Choose the size, flavour, colour scheme and collection or delivery date required by using the selection boxes on the right.
Delivery or collection
Please note deliveries are made by Karen and there is an additional charge for this service. We did not want to hide the cost for this within the price of your cake preferring to give you the option to add it as an additional service should you wish to. Many of our couples are happy to collect and this can be done up to 2 days before the day of the wedding. All of our cakes are boxed securely ready for transportation. For more details see our FAQ page or contact us to discuss in more detail.
Size and portions guide
Petite – 10cm, 15cm and 20cm (4”, 6”, 8”) 70 to 80 Portions
Standard – 13cm, 18cm and 23cm (5”, 7”, 9”) 100 to 120 Portions
Large – 15cm, 20cm and 25cm (6”, 8”, 10”) 150 to 165 Portions
Required Lead times (subject to availability)
All non-fruit cake – 20 workng days
All or part rich fruit cake – 30 working days
All or part luxurious fruit cake – 40 working days
Additional Information Click here
Iced Wedding Cakes
All our iced cakes are coated with a thin layer of almond paste which creates a perfect base and makes sure it is structurally sound for stacking and coating with icing whilst adding a subtle hit of almonds to the flavour profile of the cake
Semi Naked and Buttercreamed Cakes
Semi Naked designs have a thin skim coat of buttercream to seal the crumb and keep the cake moist. Buttercream designs have a generous coating giving a more luxurious taste and look.
A light, soft textured vanilla Genoese cake, layered with fresh vanilla butter cream
As the vanilla cake but with the added twist of fresh lemon zest in the cake and a shot of Limoncello in the buttercream.
As the vanilla cake but with an additional helping of freshly grated zest in the cake together with a hit of Grand Mariner in the buttercream.
Red Velvet and White Chocolate
A modern classic, red cake with a velvety texture and a delicate chocolate flavour with layers of white Belgian chocolate butter cream.
Coffee and Walnut
As the Vanilla cake with finely chopped walnuts in the cake and fresh buttercream flavoured with espresso coffee
Melt in the mouth rich Belgian chocolate cake, layered with our signature fresh Belgian chocolate buttercream.
Belgian Chocolate - Gluten/Wheat free
As our special Belgian Chocolate cake recipe but we also make sure there is no cross contamination from gluten or wheat.
Victoria Sandwich - Gluten/Wheat free (Semi-naked and Buttercreamed cake only)
A very moreish and moist cake layered with fresh vanilla buttercream. This recipe is not suitable for iced cakes.
Traditional Rich Fruit
Made to a secret family recipe using careful selected quality ingredients, slowly baked resulting in a finished cake that is golden and moist, it is then left to mature before being covered with almond paste and covered with soft or royal icing. Not suitable for semi naked or buttercream cakes
Luxurious Wedding Fruit
This is a time honoured secret family recipe which is packed with dried fruit, dark molasses sugar and chopped cherries and almonds, its baked long and slow resulting in a dark, sumptuous fruity cake. It is then 4x fed with brandy over 28 days and left to mature for minimum of a further 2 months before bring covered with white almond paste and soft or royal icing ready for your special day. Not suitable for semi naked or buttercream cakes